Ginger Garlic Chicken Noodle Soup

If you are looking for the ultimate comfort in a bowl, this Ginger Garlic Chicken Noodle Soup is the perfect choice. This warming soup takes the classic chicken noodle recipe and gives it a fresh twist with aromatic ginger and garlic for a meal that makes you feel better from the inside out. Whether you are fighting off a cold or just need something cozy for a chilly evening, this flavorful broth is sure to satisfy.

Why You Will Love This Recipe

There are so many reasons to keep this Ginger Garlic Chicken Noodle Soup in your regular meal rotation. First, it is a quick and easy weeknight meal that is ready in just 30 to 45 minutes, saving you hours in the kitchen. The combination of fresh ginger, garlic, and sesame oil creates a fragrant broth that offers much bolder, aromatic flavors than a standard soup.

The ingredients are simple and accessible, mostly consisting of pantry staples or items easily found at any grocery store. It is incredibly comforting and satisfying, featuring tender chicken thighs and slurpy noodles. Plus, the heat level is completely customizable; you can keep it mild for children or add extra crispy chili oil to make it as fiery as you like.

Ingredients

• 2 lb boneless skinless chicken thighs
• 6 garlic cloves, thinly sliced
• 1 piece ginger (3 inches), peeled and finely chopped
• 1 bundle scallions (6 to 8 oz), thinly sliced and divided into whites and greens
• 4 tsp kosher salt
• Freshly ground black or white pepper, to taste
• 10 cups water
• 8 oz dried ramen noodles or dried curly noodles
• 1 cup carrot, cut into thin matchsticks
• 1/4 cup black rice vinegar
• 1/4 cup soy sauce
• 2 tbsp toasted sesame oil
• Crispy chili oil, to taste

Step-by-Step Instructions

1. Simmer the Chicken and Aromatics: In a 4-to-5-quart pot, combine the boneless skinless chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, pepper, and 10 cups of water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer uncovered for about 15 minutes, or until the chicken is tender and cooked through.
2. Prepare the Soy-Vinegar Sauce: While the soup is simmering, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl. Add crispy chili oil to your preferred spice level. This tangy sauce will be used for drizzling over the finished soup.
3. Shred the Chicken and Cook the Noodles: Use tongs to remove the cooked chicken from the pot and move it to a cutting board. Add the dried ramen noodles and carrot matchsticks to the simmering broth. Cook according to the noodle package instructions, which is typically 3 to 4 minutes. While the noodles cook, use two forks to shred the chicken into bite-sized pieces.
4. Finish the Soup: Return the shredded chicken to the pot once the noodles are tender. Stir everything together and rewarm for approximately 1 minute. Taste the broth and adjust the salt, pepper, or soy sauce if needed to enhance the umami flavor.
5. Assemble and Serve: Divide the hot soup, noodles, and chicken into serving bowls. Top each bowl with a generous amount of the reserved scallion greens. Drizzle each serving with about 1 tablespoon of the soy-vinegar sauce and serve immediately.

Expert Tips / Pro Tips

To ensure the best results with your Ginger Garlic Chicken Noodle Soup, be careful not to overcook the chicken thighs. Even though thighs are more forgiving than breasts, you should remove them as soon as they are tender to prevent a stringy texture.

Another important tip is to manage your noodles correctly. Adding them too early can result in a mushy texture. If you plan on having leftovers, consider cooking the noodles separately and adding them to individual bowls just before serving. Also, be sure to gently cook your garlic and ginger at the start; if they burn, they will impart a bitter taste to the entire pot of soup. Finally, always save the scallion greens and sesame oil for the very end to preserve their bright color and fresh fragrance.

Variations & Substitutions

This recipe is very adaptable based on what you have in your pantry. If you do not have chicken thighs, you can use chicken breasts, though you should add them a bit later in the cooking process to prevent them from becoming tough. For the noodles, while ramen is traditional, you can substitute udon, soba, or even standard egg noodles.

If black rice vinegar is unavailable, regular rice vinegar or white wine vinegar can be used as a substitute. If you are out of fresh ginger, you can use one teaspoon of ground ginger, but add it with the seasonings rather than at the start to prevent burning. For a different aromatic base, you can replace scallions with half of a diced yellow onion.

Serving Suggestions

This Ginger Garlic Chicken Noodle Soup is a complete meal on its own, but it pairs beautifully with several side dishes. For an extra comforting feast, serve it with steamed dumplings or crispy spring rolls. A refreshing cucumber salad with a light rice vinegar dressing provides a nice contrast to the rich, garlicky broth. If you want something simple, crusty bread or crackers are perfect for dipping. For a heartier meal, you can even serve a small side of steamed rice or pickled vegetables.

Storage, Freezing & Reheating

Refrigerate: You can store this soup in an airtight container in the refrigerator for up to 4 days. It is best to store the noodles separately from the broth so they do not absorb all the liquid and become mush.

Freeze: The broth and chicken portion can be frozen for up to 3 months. It is recommended to skip freezing the noodles, as they do not hold up well to the thawing process. Simply cook fresh noodles when you are ready to eat the thawed soup.

Reheating: Gently reheat the soup on the stovetop over medium-low heat. If the broth has thickened, add a splash of water or extra chicken stock. If you stored the noodles separately, add them back in during the last few minutes of heating.

Nutrition Information

Ginger Garlic Chicken Noodle Soup

If you are looking for the ultimate comfort in a bowl, this Ginger Garlic Chicken Noodle Soup is the perfect choice. This warming soup takes the classic chicken noodle recipe and gives it a fresh twist with aromatic ginger and garlic for a meal that makes you feel better from the inside out.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: Asian Fusion

Calories: 2125

Ingredients Method Notes

Ingredients

  

Soup Base

• 2 lb boneless skinless chicken thighs
• 6 cloves garlic thinly sliced
• 1 piece ginger 3 inches, peeled and finely chopped
• 1 bundle scallions 6 to 8 oz, thinly sliced and divided into whites and greens
• 4 tsp kosher salt
• Freshly ground black or white pepper to taste
• 10 cups water

Noodles & Mix-ins

• 8 oz dried ramen noodles or dried curly noodles
• 1 cup carrot cut into thin matchsticks

Soy-Vinegar Sauce

• 1/4 cup black rice vinegar
• 1/4 cup soy sauce
• 2 tbsp toasted sesame oil
• Crispy chili oil to taste

Method

 

1. In a 4-to-5-quart pot, combine the boneless skinless chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, pepper, and 10 cups of water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer uncovered for about 15 minutes, or until the chicken is tender and cooked through.
   2 lb boneless skinless chicken thighs, 6 cloves garlic, 1 piece ginger, 1 bundle scallions, 4 tsp kosher salt, Freshly ground black or white pepper, 10 cups water
2. While the soup is simmering, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl. Add crispy chili oil to your preferred spice level.
   1/4 cup black rice vinegar, 1/4 cup soy sauce, 2 tbsp toasted sesame oil, Crispy chili oil
3. Use tongs to remove the cooked chicken from the pot and move it to a cutting board. Add the dried ramen noodles and carrot matchsticks to the simmering broth. Cook according to the noodle package instructions, which is typically 3 to 4 minutes. While the noodles cook, use two forks to shred the chicken into bite-sized pieces.
   8 oz dried ramen noodles or dried curly noodles, 1 cup carrot
4. Return the shredded chicken to the pot once the noodles are tender. Stir everything together and rewarm for approximately 1 minute. Taste the broth and adjust the salt, pepper, or soy sauce if needed to enhance the umami flavor.
5. Divide the hot soup, noodles, and chicken into serving bowls. Top each bowl with a generous amount of the reserved scallion greens. Drizzle each serving with about 1 tablespoon of the soy-vinegar sauce and serve immediately.
   1 bundle scallions

Notes

Be careful not to overcook the chicken thighs to prevent a stringy texture. If you plan on having leftovers, cook the noodles separately and add them just before serving to avoid mushiness.

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