There’s something timeless and comforting about a steaming bowl of chicken noodle soup — and this version, infused with fresh ginger and garlic, brings a subtle aromatic warmth that sets it apart.
Classic Chicken Noodle Soup with Ginger & Garlic is a staple in many homes during chilly seasons or when someone is under the weather. It’s soothing, hydrating, and deeply nourishing, making it more than just a meal — it’s a ritual of care and connection.
In this recipe, we build flavor from scratch using tender chicken thighs, fragrant vegetables, and a generous addition of freshly grated ginger and minced garlic. The result is a golden broth with just the right kick, enriched with tender noodles and finished with fresh herbs.
Whether you’re looking for a healing remedy or a feel-good family dinner, this homemade chicken noodle soup is a cozy bowl of comfort you’ll turn to again and again.
Ingredients Overview
Here’s a breakdown of the key ingredients and how they contribute to the flavor and texture of the soup:
Chicken
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Bone-in, skinless chicken thighs are ideal. They provide a richer, deeper flavor than breast meat and stay moist during simmering.
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You can substitute boneless thighs for quicker cooking, or use rotisserie chicken for convenience — just reduce the simmering time.
Aromatics
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Fresh garlic adds depth and savory warmth.
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Fresh ginger brings a gentle heat and slightly citrusy brightness. This is the secret weapon that turns traditional soup into something special.
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Onions build the foundation of the broth.
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Celery and carrots provide sweetness, crunch, and color.
Noodles
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Egg noodles are the classic choice, adding texture and heartiness. Wide or medium cut both work well.
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For gluten-free versions, try rice noodles or gluten-free spiral pasta.
Broth
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Use low-sodium chicken broth to control salt levels, ideally homemade or high-quality store-bought.
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Simmering the chicken in the broth enriches it with natural collagen and depth.
Seasonings
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Bay leaves, black pepper, and a touch of soy sauce (optional) round out the flavors.
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Finish with fresh parsley or cilantro for a burst of color and herbaceous note.
Optional Add-ins
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Add a splash of lemon juice for brightness.
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A drizzle of toasted sesame oil offers an Asian twist.
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Drop in a handful of spinach or kale for added greens.
Step-by-Step Instructions
1. Prepare the Chicken Base
Place the chicken thighs in a large pot with a bit of oil. Sear them lightly on both sides for about 3–4 minutes. This builds a savory layer on the bottom of the pan and helps lock in flavor.
Remove the chicken and set aside.
2. Build the Aromatic Base
In the same pot, sauté chopped onions in the remaining fat for 3 minutes until softened. Add the minced garlic and freshly grated ginger (use a microplane for the best texture), and sauté for 1–2 minutes until fragrant. The ginger will begin to release a warm, citrusy aroma.
3. Add Vegetables & Simmer
Add sliced carrots and celery to the pot, stirring to coat in the aromatics. Return the chicken to the pot and pour in the broth. Add bay leaves and a pinch of black pepper.
Bring to a boil, then reduce heat to a simmer. Let it cook gently for 30–35 minutes, or until the chicken is tender and cooked through.
4. Shred the Chicken
Remove the chicken thighs with tongs and transfer to a cutting board. Let them cool slightly before shredding the meat using two forks. Discard the bones and return the shredded chicken to the pot.
Taste and adjust salt, pepper, or ginger as needed.
5. Add the Noodles
Raise the heat and add egg noodles directly to the simmering broth. Cook for 6–8 minutes or until tender. Stir occasionally to prevent sticking.
If you’re making the soup ahead of time, consider cooking the noodles separately and adding them when serving to avoid sogginess.
6. Finish with Herbs and Optional Ingredients
Turn off the heat. Stir in chopped parsley or cilantro. If desired, add lemon juice or a drizzle of sesame oil for extra depth.
Let the soup sit for a few minutes before serving to allow flavors to meld.
Tips, Variations & Substitutions
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For a lighter broth, skim off excess fat after simmering.
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Add heat by including a dash of chili flakes or a teaspoon of chili-garlic sauce.
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Make it creamy by stirring in a splash of coconut milk.
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Vegan version: Use vegetable broth and replace chicken with tofu or chickpeas.
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Low-carb version: Swap noodles with spiralized zucchini or shirataki noodles.
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Slow cooker option: Combine all ingredients (except noodles and herbs) and cook on low for 6–7 hours. Shred chicken and add noodles in the final 30 minutes.
Serving Ideas & Occasions
This chicken noodle soup is perfect for:
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Sick days, thanks to the immunity-boosting ginger and hydrating broth.
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Cold winter nights, served with warm crusty bread.
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Make-ahead meal prep, stored in jars for the week.
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Pair it with a green salad or a grilled cheese sandwich for a comforting lunch.
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Serve it as a starter for holiday dinners or family gatherings — it’s universally loved and easy to scale up.
Nutritional & Health Notes
Chicken noodle soup with ginger and garlic isn’t just comforting — it’s packed with nutrition:
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Protein-rich from chicken, supporting muscle repair and fullness.
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Carrots and celery offer vitamins A and C for immune support.
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Ginger and garlic have natural anti-inflammatory and antibacterial properties.
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Low in saturated fat, especially if you skim the broth.
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Can be made gluten-free or low-carb with easy substitutions.
Portion control is simple — one medium bowl (about 2 cups) is satisfying and balanced with lean protein, complex carbs, and veggies.
FAQs
Q1: Can I make this soup ahead of time?
Yes! This soup stores very well in the fridge for up to 4 days. If making ahead, cook the noodles separately and add them fresh when serving to avoid sogginess.
Q2: Can I freeze chicken noodle soup?
Yes, but for best texture, freeze the soup without the noodles. Add freshly cooked noodles when reheating to keep them from turning mushy.
Q3: What kind of noodles work best?
Egg noodles are traditional and hold up well, but you can also use fusilli, small shells, or gluten-free pasta. For a low-carb version, try zucchini noodles or kelp noodles.
Q4: Is this soup good for colds or flu?
Absolutely. The warm broth hydrates, while ginger and garlic have immune-boosting properties. The steam can help relieve nasal congestion, and the protein supports recovery.
Q5: Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook them. Breast meat is leaner and can dry out faster. Add it in the last 15–20 minutes of simmering for best results.
Q6: How do I make the soup more flavorful?
Sautéing the aromatics until golden, using bone-in chicken, and simmering slowly are key. Also, add salt gradually and taste as you go. A splash of soy sauce or lemon juice can brighten it up.
Q7: Can I make this soup spicy?
Yes! Add red pepper flakes, a dash of hot sauce, or slice in a fresh chili pepper with the ginger and garlic. Adjust to your preferred heat level.
Classic Chicken Noodle Soup with Ginger & Garlic – Cozy, Nourishing, and Full of Flavor
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A cozy, aromatic take on a classic — this Chicken Noodle Soup with Ginger & Garlic is nourishing, flavorful, and ideal for chilly days or when you need a comforting bowl of homemade goodness.
Ingredients
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1.5 lbs bone-in, skinless chicken thighs
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2 tbsp olive oil
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1 medium onion, diced
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4 cloves garlic, minced
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1 tbsp fresh ginger, grated
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3 carrots, sliced
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3 celery stalks, sliced
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8 cups low-sodium chicken broth
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2 bay leaves
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Salt and black pepper, to taste
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2 cups egg noodles
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2 tbsp chopped parsley or cilantro
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Optional: 1 tbsp soy sauce, 1 tsp lemon juice, 1 tsp sesame oil
Instructions
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In a large pot, heat olive oil over medium heat. Sear chicken thighs for 3–4 minutes on each side. Remove and set aside.
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In the same pot, sauté onions for 3 minutes. Add garlic and ginger; cook until fragrant.
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Stir in carrots and celery. Return chicken to the pot. Pour in broth and add bay leaves, salt, and pepper.
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Bring to a boil, reduce to a simmer, and cook for 30–35 minutes.
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Remove chicken, shred, and return to the pot.
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Add egg noodles and cook for 6–8 minutes until tender.
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Turn off heat. Stir in parsley or cilantro and optional ingredients. Let sit 5 minutes before serving.
Notes
For best texture when storing, cook noodles separately. To add a spicy kick, include chili flakes or hot sauce. Freeze without noodles for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Dinner
- Cuisine: American, Asian-Inspired Fusion
Nutrition
- Calories: ~280 per serving