Nonna Rosa would often make a simple chicken broth when anyone in the family felt under the weather. It was her go-to for everything from a sniffle to a bad day. My version incorporates a few more elements, specifically ginger and garlic, which give it a gentle, warming quality beyond just the temperature of the soup itself. This isn’t a complex recipe, but it delivers on that feeling of being cared for, which I think is a pretty good thing for food to do.
There’s something universally soothing about a bowl of chicken noodle soup. The broth is fragrant, and the soft noodles and tender chicken provide a sense of comfort. It’s a dish that feels familiar and restorative, particularly when you want something nourishing without much fuss. This classic ginger garlic chicken noodle soup is easy to pull together on a weeknight.
Essential Aromatics
You’ll want a good yellow onion, some crisp celery stalks, and sweet carrots. Fresh ginger and garlic provide the signature fragrant notes for this soup.
Broth and Protein
Eight cups of chicken broth form the base. I usually grab Trader Joe’s organic chicken broth. Two cups of cooked, shredded chicken are also needed.
Finishing Touches
Four ounces of egg noodles will thicken the soup. A quarter cup of fresh parsley, along with salt and pepper, finishes it off.
Sauté the Base
Start by heating a tablespoon of olive oil in a large pot or Dutch oven over medium heat on my GE electric range. Add the chopped onion, celery, and carrots. Cook these until they’ve softened, which usually takes about 5 to 7 minutes.
Simmer the Broth
Stir in the grated ginger and minced garlic. Let this cook for just one minute more; you’ll notice the fragrance. Then, pour in the chicken broth and bring everything to a boil. This step builds the soup’s foundation.
Cook Noodles and Chicken
Once boiling, add the shredded chicken and the egg noodles. Reduce the heat and let it simmer. The noodles need about 8 to 10 minutes to become tender. I’ve found that sometimes the noodles absorb more liquid than expected, so keep an eye on the broth level during this last simmer.
Season and Serve
Finally, stir in the fresh parsley. Season with salt and black pepper to taste. Ladle the soup into bowls and serve hot. A classic ginger garlic chicken noodle soup, easy enough for any weeknight.
Notes From My Kitchen
I often make a double batch of the aromatic base (onion, celery, carrots, ginger, garlic) and freeze half of it. It saves a few minutes on a busy weeknight. For the chicken, I usually shred a rotisserie chicken from the market, but sometimes I’ll poach a couple of boneless, skinless chicken breasts in water with a bay leaf and some peppercorns. My biggest struggle with this soup is usually getting the noodles just right; they can go from perfectly tender to slightly mushy if you walk away for too long. A good crusty bread on the side is really all you need.
Variations
If you want to add more vegetables, a handful of chopped spinach or kale stirred in during the last few minutes of cooking works well. For a different protein, shredded turkey is a good substitute for chicken, especially after holidays. You can also swap the egg noodles for a small pasta shape like ditalini or orzo, but keep an eye on cooking times as they vary. A squeeze of fresh lime juice at the end can brighten the flavors, especially if you enjoy a more pronounced ginger kick. For a bit of heat, a pinch of red pepper flakes with the garlic and ginger adds another dimension.
Storage
This soup keeps well in an airtight container in the refrigerator for up to 3-4 days. When reheating, I usually do it gently on the stovetop over low heat, adding a splash of extra broth or water if it seems too thick. The noodles tend to absorb liquid as it sits, so don’t be surprised if the consistency changes slightly. For longer storage, you can freeze individual portions for up to 2 months. Just be aware that the pasta texture can soften a bit after freezing and thawing.
FAQ
Can I use fresh chicken instead of cooked? Yes, you can. Add diced raw chicken breast or thighs to the pot after the aromatics have cooked, and sauté until lightly browned before adding the broth. It will finish cooking as the soup simmers.
What if I don’t have fresh ginger? Ground ginger can work in a pinch, but it won’t have the same bright, peppery flavor as fresh. Start with about half a teaspoon and add more to taste.
Is this soup freezer-friendly? It is, but the noodles can get a little mushy after thawing. Nonna Rosa used to make chicken broth and freeze it without any additions, then add fresh pasta and chicken when she was ready to serve.
Can I make this vegetarian? Absolutely. Swap the chicken broth for vegetable broth and omit the chicken. You could add white beans or chickpeas for protein, or even some sliced mushrooms for texture.
Nutritional Information
Each serving of this soup, calculated at approximately 1.5 cups, is estimated to contain around 250 calories. Please keep in mind that these values are estimates. Actual nutritional content can vary based on the specific brands of ingredients used, particularly the sodium content of your chicken broth and the fat content of the chicken. Adding extra oil, salt, or different types of noodles will also affect the final numbers. For more recipe ideas, check out our Pinterest page.
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Classic Ginger Garlic Chicken Noodle Soup
- Total Time: 45 minutes
- Yield: 6 servings
Description
This recipe makes a classic comforting chicken noodle soup with ginger and garlic.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 3 stalks celery, chopped
- 3 carrots, peeled and chopped
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 4 oz egg noodles
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Stir in ginger and garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken and egg noodles. Reduce heat and simmer until noodles are tender, about 8-10 minutes.
- Stir in fresh parsley.
- Season with salt and black pepper to taste.
- Serve hot.
Notes
- For a richer flavor, use homemade chicken broth.
- Leftover cooked chicken or rotisserie chicken works well in this recipe.
- Adjust the amount of ginger and garlic to your preference.
- This soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
