Ginger Garlic Chicken Noodle Soup

A cozy ginger garlic chicken noodle soup that's quick to prepare, making it perfect for chilly days and busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Base Ingredients

1 lb Cooked and shredded chicken Rotisserie chicken works well for speed.
1 medium Onion Finely chopped.
2 medium Carrots Diced.
2 stalks Celery Diced.
3 cloves Garlic Thinly sliced or minced.
1 in Fresh ginger Grated or sliced.
8 cups Chicken stock Use low sodium for control over seasoning.
4 oz Noodles Classic egg noodles or your favorite shape.
1 tbsp Soy sauce or coconut aminos For depth of flavor.
1 tbsp Lemon juice Added at the end for brightness.
to taste Parsley or green onions For a fresh finish.
2 tbsp Olive oil or butter For sautéing.
to taste Salt and pepper For seasoning.

Method

Cooking the Soup

Warm a splash of oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery with a pinch of salt. Sauté until glossy and fragrant.
Add sliced garlic and grated ginger to the pot, stirring just until fragrant.
Pour in chicken stock and bring to a gentle simmer.
Toss in the shredded chicken and add a small splash of soy sauce.
Cook the noodles directly in the soup until just tender, adjusting seasoning with salt and pepper as necessary.
Finish with lemon juice and garnish with parsley or green onions, then ladle into bowls and enjoy.

Notes

This soup stores and freezes well, with noodles added fresh when reheating. For a lighter meal, consider swapping half the noodles with spiralized zucchini or shredded cabbage.