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A bowl of Healing Ginger Garlic Chicken Noodle Soup with tender chicken, egg noodles, sliced carrots, and fresh parsley garnish

Healing Ginger Garlic Chicken Noodle Soup

A cozy, one-pot Healing Ginger Garlic Chicken Noodle Soup packed with fresh ginger, bold garlic, tender chicken breast, and egg noodles in a rich savory broth. Ready in about 40 minutes and perfect for cold nights or whenever you need something nourishing.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 4 cloves garlic minced
  • 2 tbsp fresh ginger grated
  • 8 cups chicken broth low-sodium recommended
  • 2 cups water
  • 1 large carrot sliced
  • 2 celery stalks sliced
  • 6 oz egg noodles
  • 2 green onions sliced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp soy sauce optional
  • salt and black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Microplane or grater

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken and set aside on a plate.
  2. In the same pot, add the minced garlic and grated ginger. Cook for about 1 minute, stirring constantly, until fragrant and just beginning to turn golden. Watch carefully to avoid burning the garlic.
  3. Pour in the chicken broth and water. Add the sliced carrots and celery. Bring to a boil over high heat, then reduce to a steady simmer and cook for 10 minutes until vegetables begin to soften.
  4. Add the egg noodles and cook according to package directions, usually 5 to 7 minutes. Stir occasionally to prevent sticking. Remove from heat just before the noodles look fully done as they will continue cooking in the hot broth.
  5. Return the cooked chicken to the pot. Stir in the green onions, fresh parsley, and soy sauce if using. Season with salt and black pepper to taste.
  6. Simmer for an additional 2 to 3 minutes to let all the flavors meld together. Ladle into bowls and serve hot.

Notes

For a spicier soup, add a pinch of red pepper flakes with the garlic and ginger in Step 2. To freeze, store broth and chicken separately from the noodles and add freshly cooked noodles at serving time. For gluten-free, swap egg noodles for rice noodles and use tamari instead of soy sauce. A squeeze of fresh lemon juice stirred in before serving brightens the whole bowl.