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Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup with a clear golden broth, tender ramen or egg noodles, and shredded chicken. Sautéed onion, carrot, and celery build a fragrant base before simmering in chicken broth, soy sauce, ginger, and garlic.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast or thighs Use boneless skinless for fastest shredding.
  • 4 carrots Slice for even simmering.
  • 3 celery Slice for consistent texture.
  • 1 onion Dice small so it softens quickly.
Aromatics and broth
  • 6 garlic Minced for a strong garlic aroma.
  • 2 tbsp fresh ginger Grated for a warm ginger flavor.
  • 8 cup chicken broth Low-sodium helps control salt.
  • 2 tbsp soy sauce Adds savory depth.
  • 1 tbsp sesame oil Stir in at the end for best aroma.
  • 1 tsp rice vinegar Balances richness with a mild tang.
Noodles and garnish
  • 8 oz ramen noodles or egg noodles Cook until tender; avoid overcooking.
  • 3 green onions Slice for fresh topping.
  • 0.5 fresh cilantro Optional garnish; use a small handful.
  • 0.5 sesame seeds Optional garnish for crunch.
  • salt and pepper to taste Season to your preference.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 1 tablespoon oil in a large pot over medium-high heat, then add onion, carrots, and celery. Sauté for 4 minutes, stirring until slightly softened and fragrant (visual cue: edges start to look translucent).
  2. Add garlic and grated ginger, then cook for 2 minutes. Stir constantly until very fragrant (visual cue: strong aroma and lightly toasted-looking bits).
Simmer the broth and cook chicken
  1. Pour in chicken broth, soy sauce, and add chicken. Bring to a boil, then reduce to a simmer and cook for 20 minutes until the chicken is cooked through (visual cue: chicken registers no pink in the center).
  2. Remove the chicken from the pot and shred it with forks, then return the shredded chicken to the broth. Let it heat back through for 1-2 minutes, keeping the broth at a gentle simmer.
Cook noodles and finish
  1. Add ramen noodles or egg noodles to the pot and cook for 3-5 minutes until tender. Stir occasionally so the noodles don’t clump (visual cue: noodles soften but still hold shape).
  2. Stir in sesame oil and rice vinegar, then season with salt and pepper to taste. Turn off the heat and taste for balance (visual cue: broth looks glossy and evenly seasoned).
Serve
  1. Ladle into bowls and top with green onions, cilantro, and sesame seeds. Serve immediately while the noodles are at their best texture.

Notes

Pro tip: If you plan leftovers, cook noodles separately and add them to bowls when reheating to prevent mushy texture. Store in an airtight container in the fridge up to 3 days; freeze the broth (without noodles) up to 2 months. For a gluten-free option, use gluten-free ramen or rice noodles and a gluten-free soy sauce.