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Ginger Garlic Chicken Noodle Soup Recipe

Ginger Garlic Chicken Noodle Soup Recipe

This ginger garlic chicken noodle soup is a comforting, flavorful dish with a bright and aromatic broth.
Packed with tender chicken, vegetables, and noodles, it’s a complete and nourishing meal. Perfect for family dinners, meal prep, or cozy weekends.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Additional Time 10 minutes
Total Time 2 hours 5 minutes
Servings: 8
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat, then add the chicken, diced onion, and crushed garlic cloves, cooking while stirring gently until the chicken is lightly browned and the onion begins to soften.
  2. Pour in the water, white wine, and lemon juice, then stir in the sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns until everything is well combined.
  3. Bring the soup to a gentle simmer, reduce the heat to medium-low, and let it cook slowly so the flavors can develop fully.
  4. Remove the garlic cloves from the pot and discard them, then take the chicken out and place it on a cutting board.
  5. Chop the cooked chicken into bite-sized pieces and set it aside while continuing with the soup.
  6. Add the carrots, celery, kohlrabi, rosemary, and thyme to the pot, then cook over lower heat until the vegetables begin to soften.
  7. Increase the heat slightly and bring the soup back to a gentle boil to prepare for the final additions.
  8. Return the chopped chicken to the pot along with the egg noodles, minced garlic, and grated ginger, stirring to combine evenly.
  9. Remove the pot from the heat and allow it to sit so the noodles can cook through and become tender without overcooking.
  10. Season the soup with salt to taste, then garnish with fresh parsley before serving warm.

Notes

This is the kind of soup that feels both comforting and revitalizing at the same time.
With its layered flavors and wholesome ingredients, it’s a recipe that rewards a little extra time with a deeply satisfying result.
Once you make it, it’s easy to see why it becomes a go-to favorite.