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Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup with a clear, warming golden broth from grated ginger and minced garlic, plus tender noodles and shredded chicken. Simmered until the chicken is cooked through, then finished with sesame oil and rice vinegar for a bright, savory finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast or thighs
  • 1.5 lb Chicken breast or thighs Use boneless; shred after simmering.
Carrots
  • 4 Carrots Slice for quick simmering.
Celery
  • 3 Celery Slice to match the carrot pieces.
Onion
  • 1 Onion Dice small for even sautéing.
Garlic
  • 6 clove Garlic Minced until aromatic.
Fresh ginger
  • 2 tbsp Fresh ginger Grated for maximum flavor.
Chicken broth
  • 8 cup Chicken broth Broth base for the golden soup.
Soy sauce
  • 2 tbsp Soy sauce Adds savory depth.
Sesame oil
  • 1 tbsp Sesame oil Stir in at the end for aroma.
Rice vinegar
  • 1 tsp Rice vinegar Brighten the finish.
Ramen noodles or egg noodles
  • 8 oz Ramen noodles or egg noodles Cook until tender, 3-5 minutes.
Green onions
  • 3 Green onions Slice for topping.
Fresh cilantro
  • 0.25 cup Fresh cilantro Chopped; garnish to taste.
Sesame seeds
  • 1 tbsp Sesame seeds For garnish.
Salt
  • Salt To taste.
Black pepper
  • Black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat 1 tablespoon sesame oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 4 minutes, stirring until slightly softened and glossy.
Bloom ginger and garlic
  1. Add the garlic and grated ginger and cook for 2 minutes, stirring constantly, until very fragrant.
Simmer the chicken broth
  1. Add the chicken broth, soy sauce, and chicken to the pot, bring to a boil, then simmer for 20 minutes until the chicken is cooked through.
  2. Remove the chicken from the pot and shred it, then return the shredded chicken to the broth.
Cook the noodles and finish
  1. Add the ramen noodles or egg noodles and cook for 3-5 minutes until tender.
  2. Stir in the sesame oil and rice vinegar, then season with salt and black pepper to taste.
Garnish and serve
  1. Ladle the soup into bowls and top with green onions, cilantro, and sesame seeds for a fresh, aromatic finish.

Notes

Pro tip: for best texture, cook the noodles until just tender and serve right away so they don’t soak up broth. Store leftovers in the refrigerator up to 3 days; freeze the broth/chicken base up to 2 months, but freeze without the noodles for the cleanest texture. For a lower-carb swap, use shirataki or thin zucchini noodles and add them at the end just to warm through.