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Ginger Garlic Chicken Noodle Soup

This soup warms you up and fills you up with fresh ginger, garlic, chicken, and noodles, making it a full meal perfect for cold days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 4 cups chicken broth Use low-sodium for richer taste
  • 2 cups water
  • 2 carrots sliced
  • 2 stalks celery, sliced
  • 2 cups egg noodles or your preferred noodles Cook according to package instructions
  • 1 cup bok choy or spinach Add at the end to wilt
  • 1 teaspoon soy sauce (optional)
  • Salt and pepper to taste
  • Fresh cilantro or green onions for garnish

Method
 

Preparation
  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the chicken pieces and cook until browned, about 5–7 minutes. Remove the chicken and set it aside.
  3. In the same pot, add the diced onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
  4. Pour in the chicken broth and water. Stir well to combine.
  5. Add the sliced carrots and celery. Bring the mixture to a boil.
  6. Reduce the heat and let it simmer for 15 minutes until the vegetables are tender.
  7. Add the browned chicken back into the pot, along with the soy sauce if using.
  8. Stir in the noodles and cook according to package instructions, usually around 5–7 minutes.
  9. In the last few minutes of cooking, add the bok choy or spinach to wilt.
  10. Taste the soup and season with salt and pepper as needed.
  11. Ladle the soup into bowls, garnishing with fresh cilantro or green onions.

Notes

Let the soup cool to room temperature before storing. Refrigerate for up to 3–4 days or freeze for up to 3 months. Cook the noodles fresh when reheating.