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Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup with a clear golden broth, tender ramen or egg noodles, and shredded chicken simmered until juicy. Fresh ginger and garlic are sautéed first so the broth tastes warm and fragrant without heaviness.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast or thighs
  • 1.5 lb Chicken breast or thighs About 1.5 lb total, skinless if possible.
Carrots
  • 4 Carrots Sliced.
Celery
  • 3 Celery Sliced.
Onion
  • 1 Onion Diced.
Garlic
  • 6 Garlic Minced cloves.
Fresh ginger
  • 2 tbsp Fresh ginger Grated.
Chicken broth
  • 8 cup Chicken broth
Soy sauce
  • 2 tbsp Soy sauce
Sesame oil
  • 1 tbsp Sesame oil Use 1 tbsp for cooking and stir in the remainder as directed.
Rice vinegar
  • 1 tsp Rice vinegar
Ramen noodles or egg noodles
  • 8 oz Ramen noodles or egg noodles
Green onions
  • 3 Green onions Sliced for topping.
Fresh cilantro
  • 1 Fresh cilantro For garnish, chopped.
Sesame seeds
  • 1 tbsp Sesame seeds For garnish.
Salt and pepper
  • 1 Salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat 1 tablespoon sesame oil in a large pot over medium heat, then add the onion, carrots, and celery and sauté for 4 minutes until they begin to soften and smell sweet. Visual cue: onion should look slightly translucent.
  2. Add the garlic and fresh ginger, then cook for 2 minutes until very fragrant, stirring constantly to prevent browning. Visual cue: you should smell ginger-garlic intensely within the first minute.
Simmer the soup
  1. Add the chicken broth, soy sauce, and chicken to the pot, bring to a boil, then simmer for 20 minutes until the chicken is cooked through. Visual cue: broth should gently bubble and chicken should be opaque.
  2. Remove the chicken from the pot, shred it, then return the shredded chicken to the broth. Visual cue: shredded strands will look moist and lightly coated in broth.
Cook noodles and finish
  1. Add the ramen noodles or egg noodles and cook for 3-5 minutes until tender. Visual cue: noodles should be fully hydrated but not mushy.
  2. Stir in the remaining sesame oil and the rice vinegar, then season with salt and pepper to taste. Visual cue: broth will look slightly glossier and the flavor will brighten.
  3. Ladle into bowls and top with green onions, fresh cilantro, and sesame seeds. Visual cue: garnish should sit on top in distinct green and tan flecks.

Notes

Pro tip: shred the chicken while it’s warm so it stays juicy and mixes back into the broth quickly. Store leftovers in the refrigerator for up to 3 days; for best texture, keep noodles separately and add them when reheating if possible. Freezing is not ideal because noodles can turn soft, but the broth and chicken freeze well up to 2 months. For a lighter option, use low-sodium chicken broth and reduce soy sauce to 1 tablespoon.