Ginger Garlic Chicken Noodle Soup
There’s Something Special About This Soup
Comfort food at its finest, Ginger Garlic Chicken Noodle Soup offers warmth and nourishment that feels like a hug in a bowl. This recipe combines tender chicken thighs, aromatic garlic, and zesty ginger, creating a symphony of flavors that enchant the taste buds. I stumbled upon this soup during a chilly weeknight, and it quickly became a regular in my kitchen rotation—perfect for busy days when I need something quick yet satisfying. Whether you’re feeling under the weather or just seeking a bowl of comforting goodness, this recipe is an all-time favorite.
Why you’ll love this dish
There are many reasons to grab your apron and whip up this delightful chicken noodle soup. First, it’s remarkably easy to make—perfect for novice cooks and busy weeknight dinners alike. With just one pot required, cleanup is a breeze, too. Plus, the balance of salty, sweet, and spicy flavors can easily win over even the pickiest of eaters, making it an ideal meal for families.
The affordable ingredients allow this dish to be made on a budget without sacrificing taste and quality. Last but not least, it’s versatile! You can enjoy it as a main course or as a starter that leaves your guests wanting more.
“This is the best soup! The ginger gives it an amazing kick, and the chicken is incredibly tender. It’s now a staple in my home!” — Sarah, home cook
Preparing Ginger Garlic Chicken Noodle Soup
Let’s break it down: this recipe involves simmering chicken and aromatics in a savory broth, adding fresh noodles and veggies, and then serving it up with a punch of flavor. The whole process takes less than an hour, making it perfect for a wholesome weeknight dinner or a cozy weekend treat. Here’s how it all comes together.
What you’ll need
Gather these ingredients to create your comforting bowl of soup:
- 2 lbs boneless, skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 3-inch piece of ginger, peeled and finely chopped
- 1 bundle (6-8 oz.) scallions, thinly sliced (whites and greens separated)
- 4 tsp kosher salt
- Freshly ground white or black pepper
- 10 cups water
- 8 oz dried curly ramen-style noodles (in a brick)
- 1 cup sliced carrot (cut into thin matchsticks, about ½ of a full-sized carrot)
- ¼ cup black rice vinegar
- ¼ cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil (to taste)
Feel free to adjust the spices or add more vegetables based on your preference!
Step-by-step instructions
- In a 4-to-5-quart pot, bring the chicken, garlic, ginger, scallion whites (save those greens!), salt, pepper, and water to a boil.
- Once boiling, reduce the heat to medium-low, allowing it to simmer uncovered. Stir occasionally to ensure even cooking. This should take about 15 minutes until the chicken is very tender and cooked through.
- While the chicken simmers, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a bowl. Add chili crisp to your taste preference.
- Once the chicken is cooked, remove it with tongs and set it aside on a cutting board. Add the noodles and carrot into the broth, cooking according to your noodle package’s directions.
- Use two forks to shred the chicken into bite-sized pieces.
- When the noodles are ready, return the shredded chicken to the pot. Warm it through for a minute, then taste and adjust seasoning as necessary.
- Divide the soup among bowls, topping each serving with a handful of scallion greens and a tablespoon of the soy sauce mixture. Drizzle more on top as desired!
Best ways to enjoy it
Serving your Ginger Garlic Chicken Noodle Soup can be just as creative as making it. Consider garnishing with additional scallions or even some fresh cilantro for a burst of color and freshness. For a crunchy texture contrast, you could add some roasted peanuts or sesame seeds on top.
This soup pairs wonderfully with a side of crusty bread or steamed dumplings. If you’re feeling adventurous, serve it alongside a light salad to balance the meal.
Storage and reheating tips
If you find yourself with leftovers, you’re in for a treat! Ginger Garlic Chicken Noodle Soup stores beautifully. Let it cool down, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, do so on the stovetop or microwave, adding a splash of water if the noodles soak up too much broth.
For longer storage, consider freezing it without the noodles. It can last in the freezer for up to 3 months. When you’re ready to enjoy it again, just thaw it overnight in the fridge before reheating. Adding freshly cooked noodles when serving will keep the texture just right.
Helpful cooking tips
- For a richer flavor, consider browning the chicken in the pot before adding the liquids—it enhances the overall taste.
- If you desire a smoother broth, you can blend a portion of the soup before returning the chicken and noodles.
- Experiment with different types of noodles! Rice noodles or udon can be great substitutes if you’re looking for a change.
Creative twists
Want to change things up? Here are some fantastic variations to try:
- Swap the chicken for tofu or tempeh for a vegetarian version.
- Add seasonal vegetables like bok choy, mushrooms, or bell peppers for extra nutrition and color.
- For spice lovers, throw in some slices of fresh chili or increase the crispy chili oil for a more intense kick.
Your questions answered
How long does it take to prepare?
The total time for making this soup is roughly 45 minutes, with most of that being hands-off simmering.
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts can work, but they’re more prone to drying out. Consider reducing cooking time to maintain their tenderness.
What if I don’t have black rice vinegar?
In a pinch, you can substitute with regular rice vinegar or even apple cider vinegar for a similar acidity.
Is this recipe freezer-friendly?
Absolutely! Just store the soup without the noodles. Add freshly cooked noodles when reheating, and you’ll have a delicious meal ready to go.
With its warm, soothing flavors, Ginger Garlic Chicken Noodle Soup is a dish that offers more than just sustenance; it’s an experience—one that you’ll find yourself coming back to time and time again. Enjoy every slurp!
Ginger Garlic Chicken Noodle Soup
Ingredients
Method
- In a 4-to-5-quart pot, bring the chicken, garlic, ginger, scallion whites, salt, pepper, and water to a boil.
- Once boiling, reduce the heat to medium-low, allowing it to simmer uncovered. Stir occasionally to ensure even cooking for about 15 minutes until the chicken is very tender and cooked through.
- While the chicken simmers, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a bowl. Add chili crisp to your taste preference.
- Once the chicken is cooked, remove it with tongs and set it aside on a cutting board. Add the noodles and carrot into the broth, cooking according to your noodle package's directions.
- Use two forks to shred the chicken into bite-sized pieces.
- When the noodles are ready, return the shredded chicken to the pot. Warm it through for a minute, then taste and adjust seasoning as necessary.
- Divide the soup among bowls, topping each serving with a handful of scallion greens and a tablespoon of the soy sauce mixture. Drizzle more on top as desired!
