This Ginger Garlic Chicken Noodle Soup is warm and soothing, perfect for cozy nights. It’s packed with tender chicken, chewy noodles, and a splash of zesty ginger and garlic for flavor!
I love how the ginger and garlic give it that comforting kick. It’s like a hug in a bowl! Whenever I make it, I can’t resist pouring extra broth over my noodles. Yum!
Key Ingredients & Substitutions
Olive Oil: I like using olive oil for a light, healthy base, but you can substitute with sesame oil for a nuttier flavor, especially delicious in Asian dishes.
Garlic and Ginger: Fresh garlic and ginger give the best flavor. If you can’t find fresh, you can use powdered versions, but it’ll be less aromatic. I always stick with fresh when I can!
Chicken: Boneless, skinless chicken breasts are easy to shred. You can use thighs for more flavor or even rotisserie chicken to save time if you’re in a hurry.
Noodles: Rice noodles are my favorite for this soup, but egg noodles work well too. If you’re gluten-free, look for rice or zucchini noodles. You can adjust based on what you have!
Mushrooms: Shiitake mushrooms add great depth, but white or cremini mushrooms are also good substitutes. Feel free to skip them altogether for a lighter soup.
How Do I Keep the Chicken Tender and Juicy?
One key to great soup is cooking the chicken just right. After bringing your broth to a boil, reduce the heat to a simmer. This gentle cooking ensures the chicken remains juicy. Remove the chicken once it’s cooked through and immediately shred it. This keeps it from overcooking and drying out.
Here’s a quick step-by-step for cooking the chicken:
- After adding chicken to the broth, keep it at a gentle simmer.
- Cook for about 15-20 minutes, checking for doneness (it should be no longer pink inside).
- Use two forks to shred the chicken once removed from the pot. It should come apart easily!
Ginger Garlic Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 1 medium onion, finely chopped
- 6 cups chicken broth (preferably low sodium)
- 2 chicken breasts (boneless, skinless)
- 4 oz rice noodles or thin egg noodles
- 1 cup sliced shiitake mushrooms (or other mushrooms)
- 2 cups fresh spinach or bok choy, roughly chopped
- 3 green onions, sliced
- 1 tsp soy sauce (optional)
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, for garnish (optional)
- Lime wedges, for serving (optional)
How Much Time Will You Need?
This delightful Ginger Garlic Chicken Noodle Soup takes about 10 minutes for preparation and around 30 minutes for cooking, making the total time approximately 40 minutes. With all the chopping and cooking combined, you’ll have a warm, comforting bowl ready in no time!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Once hot, add the minced garlic, ginger, and chopped onion. Sauté these aromatic ingredients for about 3-4 minutes until they become fragrant and the onion is translucent. This will create a wonderful base for your soup!
2. Bring in the Broth:
Next, pour the chicken broth into the pot and bring it to a boil. The aroma should be delightful!
3. Cook the Chicken:
Add the chicken breasts directly into the boiling broth. Reduce the heat to a gentle simmer and allow the chicken to cook for about 15-20 minutes or until it’s cooked through. You can check doneness by making sure there’s no pink at the center of the chicken.
4. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot. Use two forks to shred the chicken into bite-sized pieces and set it aside.
5. Prepare the Noodles:
While the chicken cooks, prepare the noodles according to the package instructions. Typically, this involves soaking or boiling them briefly until tender. Once done, drain and set aside for later.
6. Add the Mushrooms:
Return to the pot and add the sliced shiitake mushrooms to the broth. Let them simmer for about 5 minutes until they are tender.
7. Combine the Ingredients:
Stir in the shredded chicken, chopped spinach (or bok choy), soy sauce (if using), and crushed red pepper flakes. Let everything cook together for another 2-3 minutes until the greens are wilted and everything is heated through.
8. Season the Soup:
Season the soup with salt and freshly ground black pepper to your liking. Be sure to taste it as you go!
9. Serve It Up:
To serve, place a portion of cooked noodles into each bowl. Ladle the hot soup with chicken and veggies over the noodles.
10. Add the Finishing Touches:
Garnish each bowl with sliced green onions. If you like, add fresh cilantro and a squeeze of lime for an extra burst of flavor.
11. Enjoy!
Serve the soup hot and enjoy the comforting goodness of your homemade Ginger Garlic Chicken Noodle Soup!
This recipe yields a fragrant and nourishing soup with warming ginger and garlic, tender chicken, fresh greens, and satisfying noodles, just like in the photo!
Can I Use Bone-In Chicken for This Soup?
Absolutely! Bone-in chicken will add even more flavor to the broth. Just make sure to simmer it longer until the chicken is fully cooked and tender. You might need to debone it before shredding.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth. You can also add more vegetables like carrots and bell peppers for extra flavor and nutrients!
What Type of Noodles Can I Use?
You can use various types of noodles depending on your preference! Rice noodles are great, but you can also use udon noodles, egg noodles, or even whole wheat noodles. Just be sure to adjust the cooking time based on the noodle type!
Can I Store Leftover Soup?
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to bring back some moisture, as the noodles can absorb liquid over time.