This ginger garlic chicken noodle soup is one of those recipes I make when someone in the house needs comfort. It is warm, gentle, and smells wonderful while it cooks.
I like making it on slow weekends or when I know we will have leftovers for a few days. It takes some time, but most of that time is hands-off.
I love how the ginger and garlic make the broth feel soothing without being heavy.
Why You’ll Love This “Ginger Garlic Chicken Noodle Soup”
- It makes a big pot and feeds a crowd
- The broth tastes rich without needing cream
- It is great for meal prep and leftovers
- The ingredients are simple and easy to find
- It feels comforting when you are run down
- The noodles make it filling without being heavy
What Kind of Chicken Should I Use?
This recipe uses chicken breasts, which keep the soup light and clean-tasting. You can also use smaller breasts if that is what you find at the store.
Boneless chicken works best here, making things easy.
I usually stick with chicken breasts because they shred and chop nicely after cooking. Just make sure they are fully cooked before removing them from the pot.
Options for Substitutes
- Use chicken thighs if you prefer darker meat
- Use dried herbs if fresh rosemary or thyme are not available
- Swap kohlrabi with extra carrots or celery if needed
- Use low-sodium bouillon if you are watching salt
- Skip the wine and use more water if preferred
Watch Out for These Mistakes While Cooking
- Do not rush the simmering step at the start. This is where the broth gets its flavor.
- Be sure to remove and discard the crushed garlic cloves so they do not overpower the soup.
- Cut the vegetables evenly so they cook at the same pace.
- Do not overcook the noodles. Let them soften off the heat so they stay tender.
What to Serve With Ginger Garlic Chicken Noodle Soup?
- This soup pairs nicely with simple bread or rolls.
- A plain green salad works well on the side.
- Crackers are great if you want something crunchy.
- You can also serve it with a little extra lemon on the table.
Storage Instructions
- Let the soup cool before storing.
- Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave.
- If the noodles soak up too much broth, add a little water while reheating.
- This soup can be frozen, but it is best without the noodles if freezing ahead.
Ginger Garlic Chicken Noodle Soup Recipe
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the chicken, diced onion, and crushed garlic cloves.
- Cook for about 5 minutes, stirring gently, until the chicken is lightly browned and the onion starts to soften.
- Pour in the water, white wine, and lemon juice.
- Stir in the sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns.
- Bring the soup to a gentle simmer, then lower the heat to medium-low.
- Let it cook for about 45 minutes so the flavors can develop.
- Remove the garlic cloves and discard them.
- Take the chicken out of the pot and place it on a cutting board.
- Chop the chicken into bite-size pieces and set aside.
- Add the carrots, celery, kohlrabi, rosemary, and thyme to the pot.
- Lower the heat and cook for about 20 minutes, until the vegetables start to soften.
- Bring the soup back to a boil.
- Add the chopped chicken back to the pot along with the egg noodles, minced garlic, and grated ginger.
- Remove the pot from the heat and let it sit for about 10 minutes, until the noodles are tender.
- Season with salt to taste and garnish with fresh parsley before serving.
I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.
