A steaming bowl of ginger garlic chicken noodle soup is the kind of comfort that feels homemade even on the busiest weeknight. Bright ginger, heady garlic, tender shredded chicken and slurpy egg noodles come together in a light, restorative broth that works for sick days, quick family dinners, or when you want something soothing without much fuss. For the original post with photos and a printable version, see the Classic Ginger Garlic Chicken Noodle Soup recipe.
Why you’ll love this dish
This soup is fast, forgiving, and very forgiving for cooks of all levels. It hits the sweet spot between herbal brightness (from ginger) and savory depth (from chicken and garlic), while staying light enough to finish even after a heavy meal. It’s also:
- Quick: About 20 minutes active cooking if you have cooked chicken ready.
- Budget-friendly: Minimal, pantry-friendly ingredients.
- Crowd-pleasing: Mild flavors that kids and adults generally accept.
- Versatile: Easy to adapt to gluten-free, low-sodium, or vegetarian versions.
“A bowl that feels like a hug—ginger wakes up the broth and the noodles make it homey. Quick to pull together on a busy night.” — a regular fan of simple soups
The cooking process explained
Before you start, here’s a quick overview so you know what to expect: bring broth to a boil, add aromatics and vegetables, simmer until tender, then stir in cooked chicken and egg noodles and finish until the noodles are al dente. The whole process is designed to preserve the ginger’s freshness and keep the chicken tender.
Timing snapshot:
- Prep (mincing, slicing): 5–10 minutes
- Simmer vegetables: 5–7 minutes
- Cook noodles with chicken: ~5 minutes
- Total active time: ~15–25 minutes depending on prep speed
What you’ll need
- 2 cups chicken broth (low-sodium if preferred)
- 1 cup cooked chicken, shredded (rotisserie works great)
- 1 cup egg noodles
- 1 tablespoon fresh ginger, minced (about a 1-inch piece)
- 2 garlic cloves, minced
- 1 carrot, thinly sliced
- 1 celery stalk, chopped
- Salt and pepper to taste
- Green onions, thinly sliced for garnish
Notes and substitutions:
- Broth: Use homemade or quality store-bought; vegetable broth can replace chicken broth for a lighter or vegetarian base (add extra umami).
- Noodles: Egg noodles give classic texture. For gluten-free, swap rice noodles or gluten-free pasta.
- Chicken: Leftover roast, poached breast, or canned chicken are all fine—just shred before adding.
- Ginger: Fresh is best for brightness; use 1/2 teaspoon ground ginger in a pinch, but flavor will differ.
Step-by-step instructions
- Pour the chicken broth into a large pot and bring it to a rolling boil over medium-high heat.
- Add the minced ginger, minced garlic, sliced carrot, and chopped celery. Reduce the heat so the pot simmers gently. Cook 5–7 minutes, until the vegetables are tender but not mushy.
- Stir in the shredded cooked chicken and the egg noodles. Keep the heat at a simmer and cook another 5 minutes, or until the noodles are al dente and heated through.
- Taste and season with salt and freshly ground black pepper. Adjust seasoning gradually; broths vary in saltiness.
- Ladle the soup into bowls and garnish with chopped green onions for freshness and color. Serve hot.
Quick safety note: if your chicken was refrigerated, make sure it was handled hygienically and reheated to at least 165°F (74°C) during the simmer step.
Best ways to enjoy it
- Serve with crusty bread or a warm roll to soak up the broth.
- Add a small side salad dressed in a zesty vinaigrette for contrast.
- For a light lunch, pair with steamed greens or simple sautéed bok choy.
- Garnish options: cilantro for a herb-forward twist, a squeeze of lime for brightness, or a few chili flakes if you like heat.
Storage and reheating tips
- Refrigerator: Store soup in an airtight container for 3–4 days.
- Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over medium-low heat until steaming. Add a splash of broth or water if the soup has thickened.
- Noodle tip: Egg noodles absorb liquid over time and will soften. To avoid mushy noodles, undercook them slightly in the pot or store cooked noodles separately and add just before serving.
Food-safety reminder: cool leftover soup quickly (within 2 hours) before refrigerating to reduce bacterial growth.
Helpful cooking tips
- Use fresh ginger and grate or mince it finely so it disperses evenly through the broth.
- If you’re short on time, use pre-sliced carrots and celery from the produce section.
- Rotisserie chicken is a time-saver and adds good flavor—just shred and toss in at the end.
- For clearer broth, skim any foam after boiling the broth briefly.
- If you prefer a bolder garlic hit, gently smash the garlic before mincing to release more oils.
- To deepen flavor without extra salt, add a splash of low-sodium soy sauce or a teaspoon of fish sauce.
Recipe variations
- Miso-Ginger: Stir a teaspoon of white miso into a ladle of hot broth before adding it back to the pot for umami depth.
- Coconut-Ginger: Replace 1/2 cup of broth with coconut milk for a silkier, slightly sweet version—great with lime and cilantro.
- Vegetarian: Swap chicken for firm tofu pieces and use vegetable broth; add mushrooms for savory richness.
- Pasta swap: Want a richer, stuffed-pasta take? Try swapping egg noodles for tortellini — see chicken tortellini soup for inspiration and ideas on cooking times.
Common questions
Q: How long does this soup take to make from start to finish?
A: Active cooking time is about 15–25 minutes, depending on prep speed. If you need to cook chicken from raw, add another 15–20 minutes (or use pre-cooked chicken to save time).
Q: Can I use raw chicken instead of cooked?
A: Yes. If using raw chicken, add it to the simmering broth earlier and cook until internal temperature reaches 165°F (74°C). Shred or slice before returning to the pot with the noodles to finish cooking.
Q: Will the noodles get soggy if I make this ahead?
A: Egg noodles do soften over time. To prevent sogginess, store the noodles separately and combine when reheating, or undercook the noodles by 1 minute and let them finish when reheating.
Q: Is this soup good for people who are sick?
A: Absolutely. The ginger is soothing and can help with nausea or congestion, while the warm broth hydrates and comforts. Keep seasoning mild and avoid spicy additions if someone is sensitive.
Q: Can I add more vegetables?
A: Yes—snap peas, baby spinach, mushrooms, or thinly sliced bok choy all work well. Add quick-cooking greens at the end so they don’t overcook.
If you want a printable version or step-by-step photos, the linked recipe page above has a full post with visuals to help you through each step. Enjoy a cozy bowl and tweak it to your family’s tastes.