Ginger Garlic Chicken Noodle Soup Recipe for Cozy Nights

Cozy up with this Ginger Garlic Chicken Noodle Soup packed with vibrant flavors, perfect for chilly days.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

2 tablespoons olive oil or sesame oil substitute with your favorite cooking oil
1 medium onion diced; yellow or white preferred
4 cloves garlic minced
1 tablespoon fresh ginger grated; dried ginger can be used
6 cups chicken broth homemade preferred or low-sodium store-bought
2 cups water or more chicken broth

For the Soup

2 cups shredded chicken consider rotisserie chicken for quick prep
2 medium carrots sliced thinly
2 stalks celery chopped

For Seasoning

3 tablespoons soy sauce or tamari tamari is gluten-free
1 tablespoon rice vinegar or white vinegar or can be skipped
1 teaspoon sesame oil use sparingly for a lighter flavor
1 teaspoon crushed red pepper flakes adjust to taste

For Noodles and Greens

1 package noodles rice noodles or egg noodles, cooked according to package instructions
1 cup bok choy or spinach optional

For Garnish

1/4 cup fresh cilantro or green onions chopped
1 wedge lime optional
to taste chili oil or sriracha optional

Equipment

Large pot or Dutch oven

Method

Step-by-Step Instructions

Sauté the Aromatics: Heat olive oil or sesame oil in a large pot. Add onion and sauté until translucent, about 2-3 minutes.
Build Flavor: Stir in garlic and ginger, cooking for another 1-2 minutes until aromatic.
Add Broth and Water: Pour in chicken broth and water, bring to a simmer for about 5 minutes.
Incorporate Chicken and Vegetables: Add shredded chicken, carrots, and celery. Simmer uncovered for 10-15 minutes.
Season the Broth: Stir in soy sauce, rice vinegar, and sesame oil. Adjust seasoning as necessary.
Cook the Noodles: Boil water in a separate pot and cook noodles according to package instructions.
Combine Noodles with Soup: Add cooked noodles to the soup or serve separately.
Add the Greens: Stir in bok choy or spinach during the last 2 minutes of cooking.
Garnish and Serve: Top with cilantro or green onions, lime wedge, and chili oil or sriracha if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 700IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

This recipe is great for meal prep and can be stored for a few days in the fridge or frozen for longer storage.

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