Ginger Garlic Chicken Noodle Soup Recipe

Introduction

This Ginger Garlic Chicken Noodle Soup is a comforting, flavorful dish perfect for any day you need a warm, satisfying meal. With tender chicken, fragrant ginger and garlic, and a savory broth enhanced by soy and vinegar, it’s a delicious twist on classic chicken noodle soup.

Ingredients

• 2 lbs. boneless, skinless chicken thighs
• 6 garlic cloves, thinly sliced
• 3″ piece ginger, peeled, finely chopped
• 6–8 oz. scallions (about 1 bundle), thinly sliced, whites and greens separated
• 4 tsp kosher salt
• Freshly ground white or black pepper
• 10 cups water
• ¼ cup black rice vinegar
• ¼ cup soy sauce
• 2 tbsp toasted sesame oil
• Crispy chili oil, to taste
• 8 oz. dried ramen-style noodles
• 1 cup sliced carrot, cut into thin matchsticks (about ½ carrot)

Instructions

1. Step 1: In a 4- to 5-quart pot, combine chicken thighs, garlic, ginger, scallion whites (reserve greens), salt, pepper, and water. Bring to a boil over high heat.
2. Step 2: Reduce heat to medium-low and simmer uncovered, stirring occasionally, until chicken is very tender and cooked through, about 15 minutes.
3. Step 3: While the soup simmers, whisk together black rice vinegar, soy sauce, and toasted sesame oil in a small bowl. Add crispy chili oil according to your heat preference.
4. Step 4: Remove the chicken with tongs and transfer to a cutting board.
5. Step 5: Add ramen noodles and carrots to the broth and cook according to package directions.
6. Step 6: Using two forks, shred the chicken into bite-sized pieces.
7. Step 7: Once noodles are cooked, return shredded chicken to the pot and warm for 1 minute. Taste and adjust seasoning if needed.
8. Step 8: Divide soup into bowls, garnish with scallion greens, and drizzle each bowl with about 1 tablespoon of the soy-vinegar mixture before serving.

Tips & Variations

• Use chicken breasts if you prefer a leaner option, but thighs provide more flavor and tenderness.
• For extra depth, toast the garlic and ginger lightly in sesame oil before adding to the pot.
• Add mushrooms or bok choy for more vegetable variety and texture.
• Adjust the amount of crispy chili oil to control the spice level to your liking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat to avoid overcooking the noodles. If storing for longer, keep noodles separate and add fresh before serving to prevent them from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of water?

Yes, using chicken broth will enhance the soup’s flavor and create a richer base, but water works well too as the garlic, ginger, and seasonings build the flavor.

What type of noodles work best for this soup?

Dried ramen-style noodles are traditional and cook quickly, but you can substitute with other egg noodles or rice noodles depending on your preference.

Ginger Garlic Chicken Noodle Soup Recipe

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★★★★★

4.6 from 112 reviews

This comforting Ginger Garlic Chicken Noodle Soup combines tender chicken thighs simmered in a fragrant broth infused with garlic, ginger, and scallions, paired with ramen-style noodles and a tangy soy-vinegar-sesame dressing, finished with a spicy kick of crispy chili oil. Perfect for a flavorful and warming meal that serves 4 to 6.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4 to 6 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken and Broth

• 2 lbs. boneless, skinless chicken thighs
• 6 garlic cloves, thinly sliced
• 3″ piece ginger, peeled, finely chopped
• 6–8 oz. scallions (about 1 bundle), thinly sliced, whites and greens separated
• 4 tsp kosher salt
• Freshly ground white or black pepper
• 10 cups water

Sauce and Garnishes

• ¼ cup black rice vinegar
• ¼ cup soy sauce
• 2 tbsp toasted sesame oil
• Crispy chili oil, to taste

Noodles and Vegetables

• 8 oz. dried ramen-style noodles
• 1 cup sliced carrot, cut into thin matchsticks (about ½ carrot)

Instructions

1. Prepare Broth and Chicken: In a 4- to 5-quart pot, combine chicken thighs, sliced garlic, chopped ginger, scallion whites (reserve greens), kosher salt, freshly ground pepper, and water. Bring to a boil over high heat. Then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the chicken is very tender and cooked through, about 15 minutes.
2. Make Soy-Vinegar Dressing: While the soup simmers, whisk together black rice vinegar, soy sauce, and toasted sesame oil in a small bowl. Add crispy chili oil gradually to your preferred level of spiciness.
3. Shred Chicken and Cook Noodles: Remove the chicken with tongs and transfer to a cutting board. Add the dried noodles and carrot matchsticks to the broth and cook according to the noodle package instructions. Using two forks, shred the chicken into bite-sized pieces.
4. Combine and Heat Through: Once the noodles are cooked, return the shredded chicken to the pot and rewarm it for about 1 minute. Taste and adjust seasoning with additional salt or pepper if needed.
5. Serve and Garnish: Divide the hot soup among bowls. Add a handful of reserved scallion greens to each bowl and drizzle with about 1 tablespoon of the prepared soy-vinegar-chili oil dressing. Serve immediately while hot.

Notes

• Using chicken thighs ensures a tender, flavorful broth compared to breast meat.
• Adjust the amount of crispy chili oil according to your preferred spice level.
• Reserve scallion greens for garnish to add fresh color and mild onion flavor.
• If preferred, use fresh ramen noodles but adjust cooking time accordingly.
• For a richer broth, you may simmer the chicken longer or add chicken stock instead of water.

Keywords: Ginger Garlic Chicken Noodle Soup, chicken soup, ramen noodle soup, Asian chicken soup, ginger soup, garlic chicken broth