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Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup with a clear golden broth, shredded chicken, and tender ramen or egg noodles. Sauté aromatics, simmer for depth, then cook noodles right in the pot for a warm, slurp-worthy bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast or thighs
Vegetables and aromatics
  • 4 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 6 clove garlic, minced
  • 2 tbsp fresh ginger, grated
Broth and seasoning
  • 8 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
Noodles and toppings
  • 8 oz ramen noodles or egg noodles
  • 3 green onions, sliced
  • 2 tbsp fresh cilantro for garnish
  • 1 tbsp sesame seeds for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 1 tablespoon sesame oil in a large pot over medium heat and sauté the onion, carrots, and celery for 4 minutes, stirring until beginning to soften and smell sweet.
Bloom garlic and ginger
  1. Add the garlic and grated ginger and cook for 2 minutes until very fragrant, scraping the bottom of the pot so nothing sticks.
Simmer the chicken broth base
  1. Add the chicken broth, soy sauce, and chicken to the pot and bring to a boil, then reduce to a simmer for 20 minutes until the chicken is cooked through.
Shred and finish the soup
  1. Remove the chicken, shred it, and return the shredded chicken to the pot.
  2. Add the ramen noodles or egg noodles and simmer for 3-5 minutes until tender.
  3. Stir in the sesame oil and rice vinegar, then season with salt and pepper to taste.
  4. Ladle into bowls and top with green onions, cilantro, and sesame seeds for a bright, fragrant finish.

Notes

Pro tip: keep the broth at a gentle simmer when cooking the noodles so they don’t turn mushy. Store leftovers in the refrigerator up to 3 days; for best texture, reheat gently and consider adding fresh noodles if you plan to keep it longer. Freezing is not recommended for the noodle texture. Dietary swap: use tamari instead of soy sauce for a gluten-free option.