🎉 Introduction
If you crave a bowl of soothing warmth, deep flavor, and pure comfort, this Classic Ginger Garlic Chicken Noodle Soup is exactly what you need. It’s nourishing, aromatic, and packed with goodness—from tender chicken thighs to fragrant scallions, sharp ginger, soft noodles, and a broth infused with layers of Asian-inspired flavor.
Unlike traditional chicken noodle soup, this version uses fresh ginger, garlic, soy sauce, and toasted sesame oil to create a rich, healing, aromatic broth that feels like a warm hug in a bowl. The ginger brings brightness, the garlic adds depth, and the scallions create a fresh, herbal lift. Meanwhile, chewy ramen noodles or curly noodles soak up all the delicious flavors, making every bite satisfying and comforting.
Whether you’re tired, feeling under the weather, craving something warming, or simply in the mood for a bowl of flavorful chicken noodle soup, this recipe is comforting, wholesome, and unbelievably delicious. Let’s make your kitchen smell like magic.
🧰 Equipment Needed
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Small strainer (optional)
- Serving bowls
🛒 Ingredients
Meat
- 2 lb boneless, skinless chicken thighs
Vegetables
- 1 bundle scallions (about 6 oz), sliced
- 6 garlic cloves, minced
- 3-inch piece of ginger, peeled and sliced
- 1 cup carrots, sliced
Noodles
- 8 oz ramen noodles or dried curly noodles
Liquids
- 10 cups water
- 1/4 cup soy sauce
Seasonings
- 4 teaspoons kosher salt
- Freshly ground black or white pepper
- 1–2 teaspoons crispy chili oil (optional for heat)
Vinegar
- 1/4 cup black rice vinegar
Oils
- 2 tablespoons toasted sesame oil
👩🍳 Directions
Step 1 — Prepare the vegetables
Slice the scallions, separating the white and green parts. Peel and slice the ginger. Mince the garlic. Slice or dice the carrots. Keeping everything ready makes the cooking easier and more efficient.
Step 2 — Build the flavor base
Heat toasted sesame oil in a large soup pot over medium heat. Add the white parts of the scallions, garlic, and ginger. Cook for 2–3 minutes, stirring gently, until fragrant and golden.
Step 3 — Add the chicken
Place the chicken thighs directly into the pot. Sear for 1–2 minutes on each side to lock in the flavor.
Step 4 — Add water and seasonings
Pour in 10 cups of water. Add the salt, soy sauce, and a generous amount of freshly ground pepper. Bring everything to a boil.
Step 5 — Simmer the broth
Reduce to medium-low heat. Cover and simmer for 25–30 minutes. The chicken will become tender, juicy, and infused with the ginger-garlic broth.
Step 6 — Remove & shred chicken
Take the chicken thighs out onto a plate. Shred them into bite-sized pieces using two forks. Set aside.
Step 7 — Add the carrots
Add the sliced carrots to the pot and cook for 10 minutes until tender.
Step 8 — Add noodles
Add the ramen noodles or curly noodles directly into the pot. Cook according to package instructions, usually 3–5 minutes, until soft.
Step 9 — Add vinegar & chicken
Pour in the black rice vinegar and add the shredded chicken back into the soup. Stir and taste the broth.
Step 10 — Serve with scallions & chili oil
Turn off heat. Add the green parts of the scallions. Garnish with crispy chili oil if you want heat. Serve piping hot.
🍽️ Servings & Timing
- Servings: 6–8
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
🧊 Storage & Reheating
Refrigerator
- Store in an airtight container for up to 4 days.
- Noodles will absorb broth, so add extra broth when reheating.
Freezer
- Freeze broth + chicken + vegetables (without noodles) for up to 2 months.
- Add fresh noodles after reheating.
Reheating
- Warm on the stovetop over low heat.
- Add water or broth if soup thickens.
- Microwave in short intervals, stirring between each.
🥄 Variations
1. Spicy Version
Add more crispy chili oil or sliced fresh chili peppers.
2. Mild Comforting Version
Reduce ginger to 2 inches and use no chili oil.
3. Vegetable Boost
Add mushrooms, baby corn, bok choy, snow peas, or spinach.
4. Noodle Swap
Use udon, rice noodles, egg noodles, or soba.
5. Protein Swap
Replace chicken with:
- Turkey
- Tofu cubes
- Shredded beef
6. Immune-Boosting Version
Add turmeric, more garlic, and lemon juice.
7. Brothier Version
Add 2 more cups of water.
8. Creamy Style
Add 1/2 cup coconut milk for extra richness.
9. Gluten-Free
Use tamari instead of soy sauce and gluten-free noodles.
10. Kids’ Version
Reduce ginger and pepper; use thin noodles for easy eating.
❓ 10 FAQs
1. Is this soup spicy?
It’s naturally mild unless you add chili oil or spicy peppers.
2. Can I use chicken breast?
Yes, but thighs stay more tender and juicy.
3. Can I use broth instead of water?
Yes—chicken broth or vegetable broth adds even more flavor.
4. Do I need to peel the ginger?
Peeling is recommended for a smoother flavor.
5. Can I cook noodles separately?
Yes—this prevents them from becoming too soft.
6. Can I use fresh ramen?
Absolutely—just adjust the cook time.
7. Is black rice vinegar required?
It gives rich flavor, but you can use rice vinegar or apple cider vinegar.
8. Can I add soy sauce at the end?
Yes—add more to taste for extra umami.
9. How do I thicken the soup?
Add cornstarch slurry or reduce uncovered.
10. Can I make it ahead?
Yes—store noodles separately for best texture.
🏁 Conclusion
This Classic Ginger Garlic Chicken Noodle Soup captures everything comforting—warm broth, aromatic ginger, nourishing garlic, tender chicken, soft noodles, and bright scallions. It’s healing, flavorful, and incredibly satisfying. Whether you’re enjoying it on a cold day, while recovering, or simply craving a deeply flavorful and cozy meal, this soup delivers every single time.
It’s simple, wholesome, and packed with layers of bold, aromatic flavor. With one pot and easy ingredients, you’ll create a soup that warms your body and soul.
Classic Ginger Garlic Chicken Noodle Soup – Warm, Healing & Comforting
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Ingredients
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Equipment
Method
- Slice the scallions, separating the white and green parts. Peel and slice the ginger. Mince the garlic. Slice or dice the carrots. Keeping everything ready makes the cooking easier and more efficient.
- Heat toasted sesame oil in a large soup pot over medium heat. Add the white parts of the scallions, garlic, and ginger. Cook for 2–3 minutes, stirring gently, until fragrant and golden.
- Place the chicken thighs directly into the pot. Sear for 1–2 minutes on each side to lock in the flavor.
- Pour in 10 cups of water. Add the salt, soy sauce, and a generous amount of freshly ground pepper. Bring everything to a boil.
- Reduce to medium-low heat. Cover and simmer for 25–30 minutes. The chicken will become tender, juicy, and infused with the ginger-garlic broth.
- Take the chicken thighs out onto a plate. Shred them into bite-sized pieces using two forks. Set aside.
- Add the sliced carrots to the pot and cook for 10 minutes until tender.
- Add the ramen noodles or curly noodles directly into the pot. Cook according to package instructions, usually 3–5 minutes, until soft.
- Pour in the black rice vinegar and add the shredded chicken back into the soup. Stir and taste the broth.
- Turn off heat. Add the green parts of the scallions. Garnish with crispy chili oil if you want heat. Serve piping hot.
Notes
Refrigerator Store in an airtight container for up to 4 days. Noodles will absorb broth, so add extra broth when reheating. Freezer Freeze broth + chicken + vegetables (without noodles) for up to 2 months. Add fresh noodles after reheating. Reheating Warm on the stovetop over low heat. Add water or broth if soup thickens. Microwave in short intervals, stirring between each. 🥄 Variations
1. Spicy Version Add more crispy chili oil or sliced fresh chili peppers. 2. Mild Comforting Version Reduce ginger to 2 inches and use no chili oil. 3. Vegetable Boost Add mushrooms, baby corn, bok choy, snow peas, or spinach. 4. Noodle Swap Use udon, rice noodles, egg noodles, or soba. 5. Protein Swap Replace chicken with: Turkey Tofu cubes Shredded beef 6. Immune-Boosting Version Add turmeric, more garlic, and lemon juice. 7. Brothier Version Add 2 more cups of water. 8. Creamy Style Add 1/2 cup coconut milk for extra richness. 9. Gluten-Free Use tamari instead of soy sauce and gluten-free noodles. 10. Kids’ Version Reduce ginger and pepper; use thin noodles for easy eating. ❓ 10 FAQs
1. Is this soup spicy? It’s naturally mild unless you add chili oil or spicy peppers. 2. Can I use chicken breast? Yes, but thighs stay more tender and juicy. 3. Can I use broth instead of water? Yes—chicken broth or vegetable broth adds even more flavor. 4. Do I need to peel the ginger? Peeling is recommended for a smoother flavor. 5. Can I cook noodles separately? Yes—this prevents them from becoming too soft. 6. Can I use fresh ramen? Absolutely—just adjust the cook time. 7. Is black rice vinegar required? It gives rich flavor, but you can use rice vinegar or apple cider vinegar. 8. Can I add soy sauce at the end? Yes—add more to taste for extra umami. 9. How do I thicken the soup? Add cornstarch slurry or reduce uncovered. 10. Can I make it ahead? Yes—store noodles separately for best texture. 🏁 Conclusion This Classic Ginger Garlic Chicken Noodle Soup captures everything comforting—warm broth, aromatic ginger, nourishing garlic, tender chicken, soft noodles, and bright scallions. It’s healing, flavorful, and incredibly satisfying. Whether you’re enjoying it on a cold day, while recovering, or simply craving a deeply flavorful and cozy meal, this soup delivers every single time. It’s simple, wholesome, and packed with layers of bold, aromatic flavor. With one pot and easy ingredients, you’ll create a soup that warms your body and soul.
