Name: Hearty Ginger Garlic Chicken Noodle Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: Base Ingredients:; 2 boneless, skinless chicken breasts (about 1.5 lbs), diced; 8 cups (2 liters) low-sodium chicken broth; 8 oz wide egg noodles; 1 tbsp olive oil; Aromatics & Vegetables:; 1 small yellow onion, diced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 4-5 cloves garlic, minced (or more, I always add more!); 2-inch piece fresh ginger, grated or finely minced; Flavor Boosters:; 2 tbsp low-sodium soy sauce; 1/2 tsp toasted sesame oil; Freshness & Garnish:; 3-4 scallions, thinly sliced; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges

Description

Savor a comforting bowl of Classic Ginger Garlic Chicken Noodle Soup. My family’s recipe, packed with warmth and flavor, is perfect for any day.

Ingredients

Scale

Base Ingredients:
2 boneless, skinless chicken breasts (about 1.5 lbs), diced
8 cups (2 liters) low-sodium chicken broth
8 oz wide egg noodles
1 tbsp olive oil
Aromatics & Vegetables:
1 small yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
4–5 cloves garlic, minced (or more, I always add more!)
2-inch piece fresh ginger, grated or finely minced
Flavor Boosters:
2 tbsp low-sodium soy sauce
1/2 tsp toasted sesame oil
Freshness & Garnish:
3–4 scallions, thinly sliced
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges

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Instructions

Prep Your Aromatics and Chicken:: First things first, get your ginger grated and garlic minced. I always do this while my pot is warming up, because multitasking, right? Then, dice your chicken breasts into bite-sized pieces. I like them about an inch, maybe a little less. This is where I always make sure everything is ready before I start cooking, otherwise, it’s just chaos and burnt garlic, which I’ve done more times than I care to admit!
Sauté the Goodness:: Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add your diced onion, carrots, and celery. Sauté them for about 5-7 minutes until they start to soften. You want them tender, but not mushy. This step builds the flavor foundation, so don’t rush it! Then, toss in your grated ginger and minced garlic. Let it cook for just a minute until fragrant. Oh, that smell, honestly, it’s the best part of the whole kitchen right now!
Cook the Chicken:: Now, add your diced chicken to the pot. Stir it around until it’s mostly cooked through, just a few minutes. It doesn’t need to be completely done, as it will finish cooking in the broth. This is where I sometimes forget to stir enough, and a piece sticks to the bottom – oops! Just scrape it up gently.
Simmer the Broth:: Pour in your chicken broth. Bring it to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows all those amazing ginger and garlic flavors to really meld with the broth and ensures the chicken is tender and juicy. I sometimes add a bay leaf here, it’s not in the recipe, but it adds a little something extra, you know?
Add the Noodles:: Uncover the pot and add your egg noodles. Cook them according to package directions, usually about 6-8 minutes, until they’re tender but still have a little bite (al dente, as they say!). Keep an eye on them, because nobody likes mushy noodles! This is usually the point where I’m tasting and adjusting seasonings, maybe a little more salt, maybe a dash of pepper.
Finish and Serve:: Remove the soup from the heat. Stir in the soy sauce and a tiny drizzle of sesame oil. Taste and adjust seasonings one last time – this is crucial! Ladle the steaming Classic Ginger Garlic Chicken Noodle Soup into bowls. Garnish generously with fresh scallions and cilantro. A squeeze of fresh lime juice over each bowl is non-negotiable for me, it just brightens everything up so beautifully. Enjoy that warm hug in a bowl!