Ginger Garlic Chicken Noodle Soup Recipe

This ginger garlic chicken noodle soup is the kind of meal I make when the house feels quiet, and everyone needs something warm.

It takes a little time, but most of it is gentle simmering, which makes the kitchen smell wonderful. I like making this on weekends or on slower days when I know we will appreciate a big pot of soup.

It feels comforting, simple, and steady, like the kind of recipe you come back to year after year.

Why You’ll Love This “Ginger Garlic Chicken Noodle Soup”

1. It makes a large pot and feeds the whole family
2. The broth is light but full of flavor
3. It is great for leftovers during the week
4. The ingredients are simple and familiar
5. It feels soothing and comforting
6. Most of the cooking time is hands-off

What Kind of Chicken Should I Use?

This recipe uses large chicken breasts, which work really well for soup. They cook gently in the broth and stay tender when chopped. Boneless chicken is the easiest option here.

I usually stick with chicken breasts because they keep the soup light and clean-tasting. As long as the chicken is fully cooked, any similar cut will work.

Options for Substitutes

• Use chicken thighs if you prefer darker meat
• Skip the wine and add extra water instead
• Use extra carrots or celery if you do not have kohlrabi
• Use dried herbs if fresh ones are not available
• Leave out the sugar if you prefer

Watch Out for These Mistakes While Cooking

1. Do not rush the first simmer. This is where the broth builds flavor.
2. Remember to remove and discard the crushed garlic cloves so the soup stays balanced.
3. Cut the vegetables into similar sizes so they cook evenly.
4. Let the noodles soften off the heat so they do not get mushy.

What to Serve With Ginger Garlic Chicken Noodle Soup?

• This soup is filling on its own, but simple sides work well.
• Warm bread or rolls are always a good choice.
• A basic green salad adds a fresh contrast.
• Crackers are easy and affordable for serving alongside.

Storage Instructions

1. Let the soup cool before storing.
2. Keep leftovers in an airtight container in the fridge for up to 4 days.
3. Reheat gently on the stove or in the microwave.
4. If the noodles soak up too much broth, add a little water while reheating.
5. This soup can be frozen, though the noodles may soften more after thawing.

How To Make Ginger Garlic Chicken Noodle Soup?

Ingredients

• 1 ½ tablespoons olive oil
• 3 large chicken breasts
• 1 large onion, diced
• 3 cloves garlic, crushed
• 13 cups water
• 2 cups white wine
• ¾ cup fresh lemon juice
• 1 (4 inch) piece fresh ginger, peeled and thinly sliced
• 1 tablespoon white sugar
• 4 cubes chicken bouillon
• 3 bay leaves
• 7 whole black peppercorns
• ¾ cup peeled and sliced carrots
• 2 stalks celery, diced
• 1 kohlrabi bulb, peeled and diced
• 2 ½ tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 1 (8 ounce) package egg noodles
• 1 large clove garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon salt, or to taste
• ½ cup chopped fresh parsley

Instructions

Step 1:
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, until the chicken is lightly browned and the onion begins to soften.

Step 2:
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.

Step 3:
Remove the crushed garlic cloves and discard them.
Transfer the chicken to a cutting board and chop it into bite-size pieces.

Step 4:
Add the carrots, celery, kohlrabi, rosemary, and thyme to the pot.
Reduce the heat to low and cook for about 20 minutes, until the vegetables start to soften.

Step 5:
Bring the soup back to a boil.
Return the chopped chicken 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.

Step 6:
Season with salt to taste and garnish with chopped parsley before serving.

Nutritional Information

Nutrition	Value
Calories	315kcal
Carbohydrates	33gm
Fat	6gm
Protein	22gm

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.