Healthy Asian Chicken Noodle Soup – Simple, Cozy, and Homemade

Classic Ginger Garlic Chicken Noodle Soup

There’s something deeply comforting about a bowl of classic ginger garlic chicken noodle soup. It’s the kind of dish that soothes the soul and warms the body from the inside out. This version is gently spiced with fresh ginger and garlic, giving it an aromatic depth that elevates the traditional chicken noodle soup into something even more nourishing and flavorful.

Tender shredded chicken, silky noodles, and vibrant vegetables float in a golden, savory broth infused with healing ginger and pungent garlic. It’s the perfect meal when you’re under the weather or simply craving something cozy and restorative. The simplicity of the ingredients lets the clean, bright flavors shine through, making it a reliable staple for any season.

This soup comes together quickly and easily with wholesome, fresh ingredients. Whether you’re making it for a family dinner, meal prep, or just because you need a warming bowl of something good, it’s the kind of recipe you’ll want to keep in your back pocket.

Ingredients Overview

Each ingredient in this chicken noodle soup serves a purpose—building a nourishing broth, adding texture, or enhancing flavor.

Chicken Thighs or Breasts – Bone-in, skin-on chicken thighs are ideal for flavor and tenderness. They infuse the broth with richness as they simmer. If you prefer leaner meat, chicken breasts can be used.

Fresh Ginger – Sliced or grated ginger brings a warming, slightly spicy aroma to the broth. It’s both soothing and invigorating, perfect for soup.

Garlic – Crushed or sliced garlic adds savory depth and a hint of sharpness. It pairs beautifully with the ginger and enriches the overall flavor.

Carrots and Celery – Classic soup vegetables that add sweetness, color, and texture. Dice them small so they cook quickly and evenly.

Onion – A diced yellow or white onion provides a mellow background flavor. As it cooks down, it adds subtle sweetness to the broth.

Chicken Stock or Broth – Use homemade or a high-quality store-bought broth as the base. It carries all the other flavors and makes the soup satisfying and nourishing.

Soy Sauce or Fish Sauce (Optional) – A small splash can add umami and depth to the broth. Use sparingly so it doesn’t overpower the fresh ginger and garlic.

Egg Noodles or Rice Noodles – Wide egg noodles are traditional, but rice noodles are great for a gluten-free option. Cook them separately and add before serving to prevent sogginess.

Green Onions or Scallions – Thinly sliced and stirred in at the end or used as garnish, they brighten the soup with freshness.

Fresh Herbs (Cilantro, Parsley, or Dill) – Optional but welcome, herbs provide a final layer of freshness and color.

Salt and Pepper – Keep the seasoning simple to let the aromatics shine.

Step-by-Step Instructions

1. Sear the Chicken
   In a large soup pot, heat 1 tablespoon of oil over medium heat. Add 1½ pounds of bone-in, skin-on chicken thighs and sear for 3–4 minutes per side until lightly browned. This adds depth to the broth. Remove and set aside.
2. Sauté the Aromatics
   In the same pot, add 1 diced onion, 3 cloves garlic (sliced or minced), and a 2-inch piece of ginger (sliced thin or grated). Sauté for 2–3 minutes until fragrant.
3. Add Vegetables and Stock
   Stir in 2 sliced carrots and 2 chopped celery stalks. Return the chicken to the pot and pour in 8 cups of chicken stock or broth. Add a splash (1 tablespoon) of soy sauce or fish sauce, if using. Bring to a boil.
4. Simmer the Soup
   Reduce heat to low and simmer uncovered for 25–30 minutes until the chicken is cooked through and vegetables are tender. Skim off any foam or excess fat from the surface as needed.
5. Shred the Chicken
   Remove the chicken from the pot and transfer to a plate. Let cool slightly, then shred the meat with two forks. Discard the skin and bones. Return the shredded chicken to the pot.
6. Cook the Noodles Separately
   In a separate pot, cook 6 ounces of egg noodles or rice noodles according to package instructions. Drain and set aside. This keeps the noodles from soaking up too much broth and getting mushy.
7. Assemble and Serve
   Taste the broth and adjust seasoning with salt and pepper. To serve, place noodles in each bowl and ladle hot soup over the top. Garnish with green onions and fresh herbs if desired.

Tips, Variations & Substitutions

Make It Spicier – Add a sliced chili or a pinch of red pepper flakes during the simmer for a warming kick.

Boost the Broth – Simmer with a piece of kombu (dried seaweed) or a splash of miso paste for added umami.

Vegetarian Version – Use vegetable broth and replace chicken with tofu or mushrooms for a meat-free option.

Add Greens – Stir in baby spinach, bok choy, or kale at the end of cooking for extra nutrients and color.

Freeze for Later – The broth and shredded chicken freeze well. Store noodles separately and combine when ready to reheat and serve.

Low-Carb Option – Skip the noodles and add spiralized zucchini or cauliflower rice for a lighter bowl.

Serving Ideas & Occasions

This soup is perfect as a standalone meal, especially on chilly days or when you’re feeling under the weather. For a heartier meal, pair it with:

• A slice of crusty bread or garlic toast
• A side of roasted vegetables
• A simple cucumber salad or slaw
• Hot green tea or a light white wine like Sauvignon Blanc

It’s great for make-ahead lunches, cozy dinners, or sharing with a friend in need of a comforting dish.

Nutritional & Health Notes

This ginger garlic chicken noodle soup is rich in protein, low in fat, and packed with immune-supportive ingredients like garlic, ginger, and broth. To keep it extra nourishing:

• Use skinless chicken to reduce fat
• Add more vegetables for fiber and antioxidants
• Go easy on the noodles or choose whole grain varieties

The soup is naturally dairy-free and can be made gluten-free by using rice noodles and tamari instead of soy sauce.

FAQs

Can I use rotisserie chicken instead of cooking from raw?
Yes. Skip the searing step and add shredded rotisserie chicken after the vegetables are tender. Simmer for 10 minutes to heat through and infuse flavor.

How do I keep noodles from getting mushy?
Always cook noodles separately and add them to individual bowls before ladling the soup over. This prevents them from absorbing too much broth.

Can I freeze this soup?
Yes. Freeze the broth with chicken and vegetables, but leave the noodles out. Add fresh noodles when reheating for the best texture.

Is this soup good for colds?
While it’s not medicine, the warm broth, garlic, and ginger can be soothing and comforting when you’re feeling under the weather.

Can I make this in a slow cooker?
Yes. Combine all ingredients except noodles in a slow cooker and cook on low for 6–7 hours. Shred the chicken and serve with noodles cooked separately.

What’s the best noodle type to use?
Egg noodles are classic, but rice noodles, soba, or even pasta like orzo or fusilli work well depending on your preference.

How long does this soup last in the fridge?
Stored in an airtight container, the soup will keep for 4–5 days in the fridge. Store noodles separately to keep them from getting soggy.

Print