Go Back

Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup with a clear golden broth—sautéed onion, carrots, and celery, then simmered with garlic, ginger, and chicken for tender, shred-ready meat. Finish with ramen or egg noodles and a sesame-oil rice-vinegar seasoning for a warming, aromatic bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast or thighs Shred after simmering.
  • 4 carrots Sliced.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 6 cloves garlic Minced.
  • 2 tbsp fresh ginger Grated.
Broth and seasonings
  • 8 cup chicken broth Low-sodium if desired.
  • 2 tbsp soy sauce Adds savory depth.
  • 1 tbsp sesame oil Use as called, then reserve for finishing if desired.
  • 1 tsp rice vinegar Stir in at the end.
  • 0.5 salt and pepper to taste Season to your preference.
Noodles and garnish
  • 8 oz ramen noodles or egg noodles Cook until tender.
  • 3 green onions Sliced.
  • 0.25 fresh cilantro For garnish.
  • 0.25 sesame seeds For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 1 tablespoon sesame oil in a large pot over medium heat. Sauté onion, carrots, and celery for 4 minutes until slightly softened, with a gentle sizzle and fragrant edges.
Bloom ginger and garlic
  1. Add minced garlic and grated ginger to the pot and cook for 2 minutes until very fragrant. Stir continuously so the aromatics turn golden and smell warm, not burnt.
Simmer the chicken
  1. Add chicken broth, soy sauce, and chicken to the pot, then bring to a boil. Once boiling, reduce to a simmer and cook for 20 minutes until the chicken is cooked through.
Shred chicken and finish broth
  1. Remove the chicken to a plate and shred it, then return the shredded chicken to the pot. Keep the broth at a steady simmer as you add it back.
Cook the noodles
  1. Add ramen noodles or egg noodles to the pot and cook for 3-5 minutes until tender. Stir occasionally so noodles don’t stick and the broth stays lightly bubbling.
Season and serve
  1. Stir in the remaining sesame oil and rice vinegar, then season with salt and pepper to taste. Turn off the heat once the broth tastes balanced, bright, and aromatic.
Garnish
  1. Ladle the soup into bowls and top with sliced green onions, fresh cilantro, and sesame seeds. Serve immediately so the noodles keep their tender bite and the herbs stay fresh.

Notes

For the clearest broth, keep the simmer gentle after it reaches a boil, and shred the chicken while it’s hot so it breaks into easy strands. Store leftovers in the fridge up to 3 days; noodles may absorb broth as they sit, so reheat with a splash of water or broth. Freezing is not ideal because noodles can soften too much, but you can freeze the broth and shredded chicken separately for up to 2 months. For a gluten-free swap, use gluten-free ramen or egg noodles and gluten-free soy sauce.