Go Back

Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup with a clear golden broth, tender noodles, and shredded chicken in an Asian-American style. Sautéed onion, carrot, and celery plus garlic and ginger build warm aromatics before simmering the chicken and finishing with noodles.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables base
  • 1.5 lb chicken breast or thighs Use boneless for faster shredding; thighs stay extra juicy.
  • 4 carrots Sliced thin for even simmering.
  • 3 celery Sliced thin for even simmering.
  • 1 onion Dice for quick sauté.
  • 6 clove garlic Minced until fragrant.
  • 2 tbsp fresh ginger Grated for maximum aroma in the broth.
Broth and seasonings
  • 8 cup chicken broth Low-sodium works best; adjust salt/pepper at the end.
  • 2 tbsp soy sauce Adds savory depth and color to the golden broth.
  • 1 tbsp sesame oil Stir in at the end for best aroma.
  • 1 tsp rice vinegar Brightens the broth right before serving.
  • 8 oz ramen noodles or egg noodles Cook just until tender to avoid over-softening.
  • 3 green onions Sliced for garnish and freshness.
  • 0.25 fresh cilantro Optional garnish; use if you like a herbal finish.
  • 0.25 sesame seeds Optional garnish; adds toasty crunch.
  • 0.25 salt and pepper Add to taste after the vinegar and sesame oil are stirred in.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat 1 tablespoon sesame oil in a large pot over medium-high heat, then sauté onion, carrots, and celery for 4 minutes, stirring often until they soften.
  2. Add minced garlic and grated ginger and cook for 2 minutes until very fragrant, scraping up any browned bits from the bottom of the pot.
Simmer the chicken
  1. Add chicken broth, soy sauce, and the chicken to the pot, bring everything to a boil, then simmer for 20 minutes until the chicken is cooked through.
  2. Remove the chicken, shred it, and return the shredded chicken to the pot.
Cook noodles and finish
  1. Add ramen noodles or egg noodles and cook for 3-5 minutes until tender, keeping the broth at a gentle simmer.
  2. Stir in sesame oil and rice vinegar, then season with salt and pepper to taste.
  3. Top with green onions, cilantro, and sesame seeds to serve.

Notes

For the cleanest broth, simmer rather than boil once the chicken is added. Refrigerate leftovers in a covered container up to 3 days; noodles may soften on reheating, so consider cooking noodles separately if you want them al dente. Freezing is not recommended because the noodles will turn mushy after thawing. Dietary swap: use low-sodium chicken broth and reduce soy sauce slightly for a lower-sodium version.