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Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup with a clear, golden broth that simmers until the chicken is tender and the noodles are perfectly soft. Fresh ginger and garlic create a warming aroma, finished with sesame oil, rice vinegar, green onions, and garnish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 1.5 lb chicken breast or thighs
  • 8 cup chicken broth
  • 1 salt and pepper to taste
  • 2 tbsp soy sauce
Aromatics and vegetables
  • 4 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 6 garlic, minced
  • 2 tbsp fresh ginger, grated
Noodles and finishing
  • 8 oz ramen noodles or egg noodles
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 3 green onions, sliced
  • Fresh cilantro and sesame seeds for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 1 tablespoon oil in a large pot over medium-high heat, then sauté onion, carrots, and celery for 4 minutes until slightly softened and glossy.
Bloom ginger and garlic
  1. Add minced garlic and grated ginger and cook for 2 minutes, stirring, until very fragrant and aromatic.
Simmer the chicken broth
  1. Add chicken broth, soy sauce, and chicken to the pot, bring to a boil, then simmer for 20 minutes until the chicken is cooked through.
Shred the chicken and return to soup
  1. Remove the chicken, shred it, and return the shredded chicken to the pot to rewarm in the broth.
Cook the noodles
  1. Add ramen noodles or egg noodles and cook for 3-5 minutes until tender, keeping the broth at a gentle simmer.
Finish and season
  1. Stir in sesame oil and rice vinegar, then season with salt and pepper to taste.
Garnish and serve
  1. Top the soup with green onions, cilantro, and sesame seeds, and serve hot.

Notes

For the clearest broth, keep the simmer gentle once it reaches a boil and skim any foam if it forms. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the stovetop over medium-low until warmed. Freezing is not recommended because noodles can soften too much after thawing. For a lighter option, use chicken breast and reduce sesame oil to 1 tsp.