Ginger Garlic Chicken Noodle Soup has become a weekly staple in my kitchen, especially when I’m craving something comforting and healthy. The vibrant flavors of ginger and garlic combined with tender chicken and noodles create a soup that’s both satisfying and nourishing.
Ready in just about 45 minutes, this Ginger Garlic Chicken Noodle Soup is a recipe I know you’ll turn to again and again.
Table of Contents
Why You’ll Love This Ginger Garlic Chicken Noodle Soup
This isn’t just any chicken noodle soup. I’ve crafted this recipe to be extra special, and here’s why you’ll love it:
- Packed with immune-boosting ingredients: Ginger and garlic are natural powerhouses that can help keep you feeling your best.
- Quick and easy to make on a weeknight: From prep to finish, you can have a steaming bowl of soup in under an hour.
- Customizable to your dietary needs and preferences: Easily adapt this recipe to be gluten-free, low-sodium, or vegetarian.
- More flavorful than traditional recipes: The addition of sesame oil and fresh ginger elevates this soup to a whole new level.
Ingredients
- 1 tsp. olive oil
- 1 1/2 cups sliced carrots (4-5 carrots)
- 2 stalks celery, sliced (about 1 cup)
- 3 green onions, sliced
- 2 cloves garlic
- 1 1/2 Tbsp. fresh ginger
- 2 tsp. toasted sesame oil
- 3-5 Tbsp. low-sodium gluten free Tamari (or soy sauce or coconut aminos)
- 8 oz. cooked cubed or shredded chicken (about 2 cups)
- 8 cups low-sodium or no salt added chicken broth
- 1/4-1/3 cup cilantro
- 4 oz. wide rice noodles
Ingredient Spotlight: Why These Ingredients Matter
Let’s talk about a few key ingredients that make this soup sing! For the noodles, I prefer wide rice noodles because they have a lovely texture and are gluten-free, but you can use any type you like. I opt for low-sodium gluten-free Tamari, which is similar to soy sauce but with less sodium and no gluten.
If you don’t have Tamari, you can use low-sodium soy sauce or coconut aminos. Don’t skip the toasted sesame oil, it adds a nutty depth that complements the ginger and garlic perfectly.
If you like ginger and lemon, you should try this wonderful, calming Korean Lemon Balm Tea Recipe.
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
- Add carrots and celery and cook 5-6 minutes over medium heat to soften.
- Add green onion, garlic, and ginger. Cook 1 minute.
- Add sesame oil, 3 Tbsp. tamari, chicken, broth, and cilantro.
- Bring soup to a boil over high heat, then reduce heat to a simmer. Simmer 15-20 mintues to allow flavors to blend. Taste and add additional tamari, sesame oil, or cilantro, as desired.
- While the soup is simmering, soak your noodles. Place rice noodles in a bowl or container and cover with hot water. Soak 15-20 minutes to soften, then drain water.
- Add noodles to your soup and cook an additional 5 minutes or so to let the noodles finish softening. Serve warm!
Equipment You’ll Need
To make this comforting soup, you’ll need a few essential tools. A Dutch oven or large soup pot is perfect for simmering the ingredients together. A good cutting board and knife will make quick work of chopping the vegetables, I just love my wooden board.
These simple tools make the cooking process so much easier and more enjoyable. For another savory dish, you might want to explore a Rustic Heirloom Tomato Pizza.
Health Benefits of Ginger Garlic Chicken Noodle Soup
This soup isn’t just delicious, it’s also packed with health benefits! Ginger is known for its anti-inflammatory and immune-boosting properties. Garlic is a natural antibiotic and supports cardiovascular health.
The chicken broth is soothing and hydrating, while carrots and celery provide essential vitamins and fiber.
So, every spoonful is nourishing your body! Studies have shown that chicken soup has mild anti-inflammatory effects that can relieve cold symptoms.
Sourcing High-Quality Ingredients
Finding the right ingredients can elevate your soup to the next level. I like to visit my local farmers’ market for fresh ginger and garlic. When selecting fresh ginger, look for firm, smooth pieces without any shriveled spots.
For garlic, choose heads that feel heavy and have tight, unbroken skin. For chicken, I prefer organic, free-range options whenever possible. Looking to add a new savory addition to your breakfast? Try these Crispy Hashbrown Sausage Bites Recipe.
Variations and Substitutions for Dietary Needs
Need to make a few tweaks? No problem! Here are some easy substitutions:
| Dietary Need | Substitution |
|---|---|
| Low-Sodium | Use no-salt-added broth and reduce tamari. |
| Vegetarian | Substitute chicken with tofu or mushrooms. Use vegetable broth. |
| Vegan | Substitute chicken with tofu or mushrooms. Use vegetable broth and ensure noodles are egg-free. |
| Gluten-Free | Ensure tamari is gluten-free and use rice noodles. |
Serving Suggestions and Pairings
This Ginger Garlic Chicken Noodle Soup is fantastic on its own, but it’s even better with the right accompaniments. I often serve it with a slice of crusty bread for dipping into the broth.
A simple side salad with a light vinaigrette adds a refreshing contrast. A grilled cheese sandwich is also a classic pairing that’s always a hit!
Storing and Reheating Your Soup
To store leftover soup, let it cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze the soup for up to 2-3 months. When reheating, you can use the stovetop or microwave.
For the stovetop, simmer over medium heat until heated through. In the microwave, heat in 1-minute intervals, stirring in between, until warm.
Troubleshooting: Common Problems and Solutions
Sometimes, things don’t go exactly as planned, so here are a few tips for troubleshooting. If your noodles get mushy, try cooking them separately and adding them to the soup just before serving.
If the flavor is a little bland, add a splash more tamari, sesame oil, or a pinch of salt and pepper.
Can I Make This in a Slow Cooker or Instant Pot?
Absolutely! For the slow cooker, combine all ingredients except the noodles in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the noodles during the last 30 minutes of cooking.
For the Instant Pot, combine all ingredients except the noodles. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Add the noodles and cook for another 2-3 minutes until tender.
FAQs about Ginger Garlic Chicken Noodle Soup
Can I use dried herbs instead of fresh?
Yes, but fresh herbs provide a brighter flavor. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
How long does the soup last in the refrigerator?
The soup will last for 3-4 days in the refrigerator.
Can I freeze this soup?
Yes, you can freeze the soup for 2-3 months.
What other vegetables can I add?
Feel free to add mushrooms, spinach, or bok choy for extra nutrients and flavor.
Can I use bone-in chicken?
Yes, using bone-in chicken will add more flavor to the broth. Just be sure to remove the bones before serving.
Conclusion
I hope you love this Ginger Garlic Chicken Noodle Soup as much as I do! It’s a comforting, flavorful, and easy meal that’s perfect for any night of the week.
Now, I want to hear from you! Leave a comment below with any questions or share how your soup turned out. If you enjoyed this recipe, please give it a rating! Happy cooking!
Flavorful Ginger Garlic Chicken Noodle Soup
Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
- Add carrots and celery and cook 5-6 minutes over medium heat to soften.
- Add green onion, garlic, and ginger. Cook 1 minute.
- Add sesame oil, 3 Tbsp. tamari, chicken, broth, and cilantro.
- Bring soup to a boil over high heat, then reduce heat to a simmer. Simmer 15-20 mintues to allow flavors to blend. Taste and add additional tamari, sesame oil, or cilantro, as desired.
- While the soup is simmering, soak your noodles. Place rice noodles in a bowl or container and cover with hot water. Soak 15-20 minutes to soften, then drain water.
- Add noodles to your soup and cook an additional 5 minutes or so to let the noodles finish softening. Serve warm!
