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Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup with a clear golden broth, tender chicken, and springy ramen or egg noodles. Built by sautéing onion, carrots, and celery, then simmering chicken in broth for a warm, fragrant bowl.
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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
  • 1.5 lb chicken breast or thighs Use boneless, skinless for fastest simmer.
Vegetables and aromatics
  • 4 carrots Slice.
  • 3 celery Slice.
  • 1 onion Dice.
  • 6 clove garlic Minced.
  • 2 tbsp fresh ginger Grated.
Broth and seasonings
  • 8 cup chicken broth For a lighter, clearer soup, keep heat at a steady simmer.
  • 2 tbsp soy sauce Adds savory depth.
  • 1 tbsp sesame oil Plus extra for finishing if desired.
  • 1 tsp rice vinegar Stir in after noodles cook.
  • 1 salt and pepper to taste Season at the end to keep flavor balanced.
Noodles and garnish
  • 8 oz ramen noodles or egg noodles Cook until tender.
  • 3 green onions Slice.
  • 1 fresh cilantro For garnish.
  • 1 sesame seeds For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 1 tablespoon oil in a large pot over medium-high heat, then sauté onion, carrots, and celery for 4 minutes until softened and fragrant.
Bloom ginger and garlic
  1. Add garlic and ginger to the pot and cook for 2 minutes until very fragrant.
Simmer the chicken
  1. Pour in broth and soy sauce, add chicken, bring to a boil, then simmer for 20 minutes until the chicken is cooked through.
Shred and finish the soup
  1. Remove the chicken, shred it, and return the shredded chicken to the pot.
  2. Add noodles and cook for 3-5 minutes until tender.
  3. Stir in sesame oil and rice vinegar, then season with salt and pepper to taste.
  4. Top with green onions, fresh cilantro, and sesame seeds before serving.

Notes

For best texture, add noodles right before serving so they stay springy. Store leftovers in the fridge up to 3 days; reheat gently, and consider cooking fresh noodles if you want the most ideal bite. Freezing is not recommended due to noodle texture. For a lighter option, use low-sodium chicken broth and reduce soy sauce slightly while still finishing with ginger, garlic, and rice vinegar.