I can’t wait to share one of my absolute favorite comfort foods with you: Ginger Garlic Chicken Noodle Soup! It’s packed with flavor, incredibly nourishing, and so easy to make, even on a busy weeknight. If you’re looking for a meal that warms you from the inside out and can be on the table in under 30 minutes, this is it. So let’s get cooking.
Table of Contents
Why You’ll Love This Ginger Garlic Chicken Noodle Soup
This isn’t just any chicken noodle soup. It’s my go-to because it’s:
- Quick and easy: Ready in under 30 minutes, perfect for busy weeknights. If you’re looking for other fast and flavorful meal ideas, check out this amazing viral lasagna soup that also comes together quickly.
- Flavorful and comforting: The ginger and garlic create a warm, soothing broth. For another comforting take on this classic, check out this simple chicken noodle soup crock pot recipe.
- Adaptable: Adjust the amount of chili oil to suit your spice preference.
- Uses simple ingredients: Everything can be found at your local grocery store.
- Perfect for a sore throat: The broth is incredibly soothing when you’re feeling under the weather.
Ingredients for Ginger Garlic Chicken Noodle Soup
Here’s what you’ll need to make this delicious soup:
- 2 lbs boneless, skinless chicken thighs
- 6 garlic cloves (thinly sliced)
- 3-inch piece ginger (peeled, finely chopped)
- 1 bundle (6-8 oz.) scallions (thinly sliced, whites and greens separated)
- 4 tsp kosher salt
- freshly ground white or black pepper
- 10 cups water
- 8 oz dried curly (in a brick) or other dried ramen-style noodles
- 1 cup sliced carrot (cut into thin matchsticks (about ½ full- sized carrot))
- ¼ cup black rice vinegar
- ¼ cup soy sauce
- 2 tbsp toasted sesame oil
- crispy chili oil (to taste)
Detailed Ingredient Information
Let’s talk about why I chose these particular ingredients.
I prefer chicken thighs in this recipe because they stay tender and juicy even after simmering. Chicken breasts can work too, but they tend to dry out faster. For the soy sauce, I usually go with a low-sodium variety so I can control the saltiness of the final dish. Black rice vinegar adds a unique depth of flavor that’s slightly sweet and tangy, but if you can’t find it, regular rice vinegar works just fine. As for sourcing, I usually pick up my ginger, garlic, and scallions from my local farmers market because they’re extra fresh and fragrant!
How to Make Ginger Garlic Chicken Noodle Soup: Step-by-Step Instructions
Follow these simple steps and you’ll have a comforting bowl of soup in no time.
- Bring the chicken, garlic, ginger, scallion whites (reserve greens), salt, pepper and water to a boil in a 4-to-5-quart pot. Reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the chicken is very tender and cooked through, about 15 minutes.
- While the soup simmers, whisk together the vinegar, soy sauce and sesame oil in a bowl, and add as much or as little chili crisp as your heart desires.
- Remove the chicken with tongs, and transfer it to a cutting board. Add the noodles and carrot to the broth, following the cooking-time estimation your noodles’ package directions. Use two forks to shred the chicken into bite-sized pieces. Once the noodles are done, return the chicken to the pot, and rewarm for 1 minute. Taste, adjusting seasoning if needed.
- Divide the soup between bowls. Add a handful of scallion greens and drizzle each bowl with 1 tbsp of the soy sauce mixture, adding more to taste.
Clara’s Top Tips for the Best Ginger Garlic Chicken Noodle Soup
Here are some tricks I’ve learned over time to make this soup extra special. Be careful not to overcook the noodles. Nobody likes mushy noodles! Also, taste the broth at the end and adjust the seasoning. A little extra soy sauce or a pinch of salt can make all the difference. Finally, add chili oil gradually. It’s easier to add more spice than to take it away!
Variations on Ginger Garlic Chicken Noodle Soup
Want to mix things up? Here are some equally delicious options:
- Spicy version: Add more chili oil for an extra kick.
- Creamy version: Swirl in a tablespoon of coconut milk per bowl for added richness.
- Vegetarian version: Use tofu instead of chicken.
- Add different vegetables: Bok choy or mushrooms work wonderfully.
Make-Ahead Instructions
You can prep several components of this recipe in advance to save time. Chop the ginger, garlic, and scallions, and slice the carrots ahead of time. You can also whisk together the soy sauce mixture and store it in the fridge. That way, when you’re ready to cook, everything is ready to go!
Storage and Reheating Instructions
Leftovers will last in the fridge for up to 3 days. To reheat, simply warm the soup in a pot on the stove over medium heat until heated through. You can also microwave it in individual servings.
Can You Freeze Ginger Garlic Chicken Noodle Soup?
Yes, you can freeze this soup, but be aware that the noodles may become a bit soft after thawing. I recommend freezing the soup without the noodles, and then cooking the noodles separately when you’re ready to reheat it.
Common Mistakes to Avoid
Watch out for these common pitfalls:
- Overcooking the noodles: Follow the package directions and check them frequently. If you enjoy various noodle soups, you might also like this amazing creamy turkey noodle soup.
- Not tasting and adjusting seasoning: Taste the soup at the end and add salt, soy sauce, or chili oil as needed.
- Adding too much chili oil at once: Start with a little and add more to taste.
Substitutions for Ginger Garlic Chicken Noodle Soup
Here are some easy substitutions if you’re missing an ingredient or have dietary restrictions:
| Ingredient | Substitution Options |
|---|---|
| Fresh Ginger | 1 teaspoon ground ginger |
| Fresh Garlic | 1/2 teaspoon garlic powder |
| Chicken Thighs | Chicken breast, Tofu (for vegetarian) |
| Ramen Noodles | Egg noodles, spaghetti, gluten-free noodles |
| Black Rice Vinegar | Rice vinegar, apple cider vinegar with a dash of soy sauce |
Nutritional Information
- Serving Size: Varies
- Calories: Varies
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
Frequently Asked Questions
Here are some common questions I get about this recipe:
- Is ginger garlic chicken noodle soup good for colds? Yes! The warm broth, garlic, and ginger can help soothe a sore throat and clear congestion.
- What are the health benefits of ginger garlic chicken noodle soup? It’s packed with protein, vitamins, and antioxidants, making it a nourishing and immune-boosting meal.
- Can I add other vegetables to this soup? Absolutely! Mushrooms, spinach, and bok choy are great additions.
- What can I add to chicken noodle soup for flavor? A splash of soy sauce, a drizzle of sesame oil, or a squeeze of lemon juice can enhance the flavor.
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Amazing Quick Ginger Garlic Chicken Noodle Soup
Ingredients
Equipment
Method
- Bring the chicken, garlic, ginger, scallion whites (reserve greens), salt, pepper and water to a boil in a 4-to-5-quart pot. Reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the chicken is very tender and cooked through, about 15 minutes.
- While the soup simmers, whisk together the vinegar, soy sauce and sesame oil in a bowl, and add as much or as little chili crisp as your heart desires.
- Remove the chicken with tongs, and transfer it to a cutting board. Add the noodles and carrot to the broth, following the cooking-time estimation your noodles’ package directions. Use two forks to shred the chicken into bite-sized pieces. Once the noodles are done, return the chicken to the pot, and rewarm for 1 minute. Taste, adjusting seasoning if needed.
- Divide the soup between bowls. Add a handful of scallion greens and drizzle each bowl with 1 tbsp of the soy sauce mixture, adding more to taste.
Notes
Conclusion
This Ginger Garlic Chicken Noodle Soup is more than just a recipe; it’s a bowl of comfort and joy that you can whip up in minutes. Whether you’re fighting a cold, craving something warm and flavorful, or simply need a quick and easy dinner, this soup is the perfect solution.
Now, I’d love to hear from you! Did you try this recipe? What did you think? Leave a comment below and let me know how it turned out. If you have any questions or variations you’d like to share, I’m all ears! Happy cooking, friends!
