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Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup with a clear golden broth, tender noodles, and shredded chicken simmered until flavorful. Sautéed onion, carrots, and celery plus fragrant ginger and garlic create a warming, light broth you can make in one pot.
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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 and vegetables
  • 1.5 lb chicken breast or thighs
  • 4 carrots
  • 3 celery
  • 1 onion
Aromatics and broth
  • 6 garlic
  • 2 tbsp fresh ginger
  • 8 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
Noodles and garnish
  • 8 oz ramen noodles or egg noodles
  • 3 green onions
  • 1 fresh cilantro
  • 1 sesame seeds
  • 0.5 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 1 tablespoon sesame oil in a large Dutch oven over medium heat, then sauté onion, carrots, and celery for 4 minutes, stirring until they begin to soften and look glossy.
Bloom ginger and garlic
  1. Add garlic and grated ginger, then cook for 2 minutes until very fragrant, with a noticeable aroma filling the kitchen.
Simmer the chicken broth
  1. Add chicken broth, soy sauce, and chicken to the pot, bring to a boil, then reduce to a simmer and cook for 20 minutes until the chicken is cooked through.
Shred the chicken
  1. Remove the chicken to a plate, shred it into bite-size pieces, then return the shredded chicken to the pot.
Cook the noodles
  1. Add ramen noodles or egg noodles and simmer for 3-5 minutes until tender, with the noodles visibly softening.
Season and finish
  1. Stir in sesame oil and rice vinegar, then season with salt and pepper to taste until the broth tastes balanced and fragrant.
Garnish and serve
  1. Ladle the soup into bowls and top with green onions, fresh cilantro, and sesame seeds for a fresh, lightly nutty finish.

Notes

For best texture, keep leftovers without extra toppings and store the soup refrigerated up to 3 days; noodles can soften further. Reheat gently on the stove, adding a splash of broth or water if the broth thickens. Freeze soup without the noodles for up to 2 months, then cook fresh noodles when reheating. For a lighter option, use skinless chicken and reduce sesame oil to 2 teaspoons.