Go Back

Classic Ginger Garlic Chicken Noodle

A comforting bowl of ginger-garlic chicken noodle soup, perfect for sick days or quick weeknight dinners, combining tender chicken with clear broth and egg noodles.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 4 cups chicken broth Use store-bought for speed or homemade for deeper flavor.
  • 2 cups water
  • 1 tablespoon fresh ginger, grated Use freshly grated ginger for best flavor.
  • 4 cloves garlic, minced Mince garlic fine to disperse evenly in the broth.
  • 2 cups egg noodles Add at the end to prevent becoming mushy.
  • 1 cup carrots, sliced Slice uniformly for even cooking.
  • 1 cup celery, sliced Slice uniformly for even cooking.
  • 1 piece onion, chopped
  • to taste salt and pepper Taste and season at the end.
  • for garnish green onions Add for freshness and color.

Method
 

Preparation
  1. In a large pot, combine chicken broth, water, ginger, garlic, and onion. Bring to a boil.
  2. Add chicken breasts, carrots, and celery. Reduce heat to a simmer and cook for 20 minutes or until chicken is cooked through.
  3. Remove chicken, shred it, and return it to the pot.
  4. Add the egg noodles and cook according to package instructions.
  5. Season with salt and pepper to taste.
Serving
  1. Serve the soup hot in deep bowls, garnished with sliced green onions.

Notes

Cool the soup to room temperature before refrigerating. Store in airtight containers in the refrigerator for 3 to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Cook fresh noodles when reheating.