Ginger Chicken Noodle Soup is light, comforting, and full of fresh flavor. It has tender chicken, soft rice noodles, and a warm ginger broth that feels so soothing.
I love making this when someone in the house feels under the weather or when we just want something cozy but not too heavy. It is simple, gluten-free, and comes together in about 40 minutes.
In my small Raleigh kitchen, this is one of those soups that always feels like care in a bowl.
Why You’ll Love This Ginger Chicken Noodle Soup Recipe?
- Naturally gluten-free with rice noodles.
- Light but still filling.
- Great for meal prep lunches.
- Easy to adjust the flavor to your taste.
- Uses simple, fresh ingredients.
- Perfect for chilly days or when you need comfort food.
What Kind of Chicken Should I Use?
This recipe calls for cooked cubed or shredded chicken. Rotisserie chicken works perfectly and saves time.
You can also use leftover baked or boiled chicken. Both white and dark meat work well. I usually use whatever I have on hand.
Just make sure the chicken is already cooked before adding it to the soup.
Options for Substitutes
- Soy sauce or coconut aminos can replace gluten free tamari.
- Thinner rice noodles can be used, but soak them for less time.
- Fresh parsley can stand in for cilantro if needed.
- You can add sliced mushrooms or spinach for extra vegetables.
- Ground ginger can work in a pinch, though fresh tastes best.
Watch Out for These Mistakes While Cooking
- Do not skip softening the carrots and celery first. This helps build flavor in the broth.
- Taste the soup before adding more tamari. It is easier to add more than to fix it if it becomes too salty.
- Do not overcook the rice noodles. They can become too soft if left too long.
- Keep the soup at a gentle simmer after boiling so the flavors blend nicely.
What to Serve With Ginger Chicken Noodle Soup?
This soup is a full meal on its own, but you can serve it with:
- A simple side salad
- Gluten-free crackers
- Steamed edamame
- Fresh fruit on the side
It is light and balanced, so it does not need much else.
Storage Instructions
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- The noodles will continue to soften as they sit. If making ahead, you can store the noodles separately and add them when reheating.
- Reheat gently on the stovetop or in the microwave until warmed through.
- This soup can be frozen, but it is best to freeze without the noodles and add fresh ones when serving.
How To Make Ginger Chicken Noodle Soup?
Ingredients
- 1 tsp. olive oil
- 1 1/2 cups sliced carrots (4–5 carrots)
- 2 stalks celery, sliced (about 1 cup)
- 3 green onions, sliced
- 2 cloves garlic
- 1 1/2 Tbsp. fresh ginger
- 2 tsp. toasted sesame oil
- 3–5 Tbsp. low-sodium gluten free Tamari (or soy sauce or coconut aminos)
- 12 oz. cooked cubed or shredded chicken
- 8 cups low-sodium or no salt added chicken broth
- 1/4–1/3 cup cilantro
- 4 oz. wide rice noodles
Instructions
Step 1:
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Step 2:
Add the sliced carrots and celery. Cook for 5 to 6 minutes, stirring occasionally, until they begin to soften.
Step 3:
Add the green onions, garlic, and fresh ginger. Cook for about 1 minute, just until fragrant.
Step 4:
Stir in the toasted sesame oil, 3 tablespoons of tamari, the cooked chicken, chicken broth, and cilantro.
Step 5:
Bring the soup to a boil over high heat. Then reduce the heat and let it simmer gently for 15 to 20 minutes so the flavors can blend. Taste and add more tamari, sesame oil, or cilantro if needed.
Step 6:
While the soup simmers, place the rice noodles in a bowl and cover them with hot water. Let them soak for 15 to 20 minutes until softened. Drain the water.
Step 7:
Add the softened noodles to the soup and cook for about 5 more minutes so they finish softening. Serve warm.
Ginger Chicken Noodle Soup (Gluten Free!)
Ingredients
Method
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the sliced carrots and celery. Cook for 5 to 6 minutes, stirring occasionally, until they begin to soften.
- Add the green onions, garlic, and fresh ginger. Cook for about 1 minute, just until fragrant.
- Stir in the toasted sesame oil, 3 tablespoons of tamari, the cooked chicken, chicken broth, and cilantro.
- Bring the soup to a boil over high heat. Then reduce the heat and let it simmer gently for 15 to 20 minutes so the flavors can blend. Taste and add more tamari, sesame oil, or cilantro if needed.
- While the soup simmers, place the rice noodles in a bowl and cover them with hot water. Let them soak for 15 to 20 minutes until softened. Drain the water.
- Add the softened noodles to the soup and cook for about 5 more minutes so they finish softening. Serve warm
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 111 kcal |
| Carbohydrates | 13.1 g |
| Fat | 2.1 g |
| Protein | 10 g |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
