Hey there, I’m Clara, and if you’re anything like me, you’re always on the lookout for quick, delicious meals that bring the whole family together. I know how challenging it can be to juggle work, kids, and everything else life throws your way. That’s why I’m so excited to share my Ginger Garlic Chicken Noodle Soup recipe with you. It’s ready in under 30 minutes, packed with flavor, and guaranteed to be a hit, even on the busiest weeknights. Let’s dive into this easy and comforting recipe that’s sure to become a staple in your home!
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Why This Ginger Garlic Chicken Noodle Soup Recipe Works
This Ginger Garlic Chicken Noodle Soup isn’t just another recipe, it’s a game-changer for busy families. If you’re a fan of comforting soups and want to explore another delicious chicken noodle soup recipe, I promise you’ll love this version because:
- It’s incredibly quick; ready in under 30 minutes, perfect for those hectic weeknights.
- The fresh ginger and garlic create a depth of flavor that’s far superior to store-bought soups.
- I only use readily available ingredients, so you won’t have to hunt down obscure items.
- Cleanup is a breeze, leaving you more time to relax and enjoy your evening.
Ingredients for Ginger Garlic Chicken Noodle Soup
Here’s everything you’ll need to whip up this comforting soup. Make sure you have all the ingredients on hand before you start.
- 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)
Ingredient Deep Dive
Let’s take a closer look at some of the key ingredients and how they contribute to the magic of this soup. I’ll also share some easy substitutions in case you’re missing something.
- Noodles: I prefer using dried curly ramen-style noodles for that classic slurp-worthy texture. However, you can easily swap them out for udon noodles for a thicker, chewyer bite, or soba noodles for a lighter, earthier flavor. If you’re interested in experimenting with pasta in soup, you might also enjoy a hearty lasagna soup recipe.
- Soy Sauce: I typically use regular soy sauce, but low-sodium soy sauce or tamari (for a gluten-free option) work just as well.
- Vinegar: Black rice vinegar adds a unique depth, but if you don’t have it on hand, rice wine vinegar is a great substitute.
Equipment Needed
Having the right equipment makes cooking so much easier and more enjoyable. Here’s what you’ll need for this recipe:
- 4-to-5-quart pot: This is essential for simmering the soup.
- Cutting board: For prepping the chicken and vegetables.
- Sharp knife: To ensure clean and precise cuts.
- Tongs: For removing the chicken from the pot.
- Mixing bowl: To whisk together the soy sauce mixture.
How to Make Ginger Garlic Chicken Noodle Soup: Step-by-Step Instructions
Follow these simple steps, and you’ll have a delicious bowl of Ginger Garlic Chicken Noodle 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 Perfect Soup
Here are a few of my favorite tips to ensure your Ginger Garlic Chicken Noodle Soup turns out perfect every time.
- Simmer, Don’t Boil: Simmering the soup gently allows the flavors to meld together beautifully, resulting in a richer, more complex broth.
- Prevent Mushy Noodles: Add the noodles according to the package directions and keep a close eye on them. Overcooked noodles can ruin the texture of the soup.
- Adjust Seasoning: Taste the soup throughout the cooking process and adjust the seasoning as needed. A little extra salt, pepper, or soy sauce can make a big difference.
Variations: Spice It Up or Keep It Vegetarian!
One of the best things about this soup is how versatile it is. Here are a few variations to suit different tastes and dietary preferences:
| Variation | Changes |
|---|---|
| Spicier Version | Add more chili oil or a dash of sriracha to the broth. |
| Vegetarian/Vegan Version | Use tofu instead of chicken and vegetable broth instead of water. For those who enjoy exploring other delightful soup recipes, this modification opens up many possibilities. |
Common Mistakes and How to Avoid Them
Even the best cooks make mistakes sometimes. Here’s how to avoid some common pitfalls when making Ginger Garlic Chicken Noodle Soup.
- Mushy Noodles: To prevent this, add the noodles at the very end and cook them al dente.
- Soup Not Flavorful Enough: Make sure to use fresh ginger and garlic, and don’t be afraid to adjust the seasoning.
- Chicken is Dry: Simmer the chicken until it’s just cooked through to keep it tender and juicy.
Make-Ahead Instructions
To save time on busy weeknights, you can prep some of the ingredients in advance.
- Chop the vegetables: Slice the garlic, ginger, scallions, and carrots ahead of time and store them in the refrigerator.
- Make the soy sauce mixture: Whisk together the vinegar, soy sauce, and sesame oil and store it in an airtight container in the fridge.
Storing and Reheating
Proper storage and reheating are key to enjoying your Ginger Garlic Chicken Noodle Soup at its best.
- Storing: The soup will last in the fridge for up to 3-4 days. Store it in an airtight container to maintain its freshness.
- Reheating: Reheat the soup on the stovetop over medium heat or in the microwave until heated through.
Health Benefits of Ginger Garlic Chicken Noodle Soup
This soup isn’t just delicious, it’s also packed with health benefits.
- Immune-Boosting: Ginger and garlic have powerful immune-boosting properties that can help fight off colds and infections.
- Hydration: The broth is a great source of hydration, which is essential for overall health.
- Comforting: It’s warm, comforting, and perfect for soothing a sore throat or stuffy nose.
Nutritional Information
Here’s a general idea of the nutritional content per serving. Keep in mind that this can vary based on specific ingredients and portion sizes.
- Calories: Approximately 350-400
- Protein: 30-35g
- Carbohydrates: 30-35g
- Fat: 15-20g
Frequently Asked Questions
Here are some common questions I get about chicken noodle soup.
- What kind of noodles are best for chicken noodle soup? I love using dried curly ramen-style noodles, but egg noodles, udon, or soba noodles are also great options.
- How do you make chicken noodle soup taste better? Fresh ginger and garlic are key! Also, don’t be afraid to adjust the seasoning and add a splash of soy sauce mixture at the end.
- Is chicken noodle soup good for a cold? Absolutely! The warm broth, combined with the immune-boosting properties of ginger and garlic, can help soothe a cold.
- How long does chicken noodle soup last in the fridge? It will last for up to 3-4 days in an airtight container.
- Can I use chicken breast instead of chicken thighs? Yes, but chicken thighs tend to be more flavorful and stay more tender during cooking.
Recipe Card
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
Nutrition
Calories: Approximately 350-400 per serving
Conclusion
I hope you enjoy this Ginger Garlic Chicken Noodle Soup as much as my family and I do. It’s a simple, comforting meal that’s perfect for any day of the week. 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, feel free to ask, and don’t forget to share your results with me — I can’t wait to see your creations!
