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Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup with a clear golden broth, tender noodles, and shredded chicken simmered until flavorful. This Asian-American soup uses fresh ginger and garlic for a warming aroma and silky finish from sesame oil.
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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
  • 1.5 lb chicken breast or thighs
Vegetables
  • 4 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 6 garlic minced
  • 2 tbsp fresh ginger grated
Broth and seasonings
  • 8 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Noodles and garnish
  • 8 oz ramen noodles or egg noodles
  • 3 green onions sliced
  • 0.5 fresh cilantro for garnish
  • 0.25 tbsp sesame seeds for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 1 tablespoon sesame oil in a large pot over medium heat, then sauté onion, carrots, and celery for 4 minutes, stirring until they start to soften and smell sweet.
Build the ginger-garlic aroma
  1. Add garlic and fresh ginger to the pot and cook for 2 minutes until very fragrant, using a continuous stir so they don’t brown.
Simmer the chicken
  1. Add chicken broth, soy sauce, and chicken to the pot, bring to a boil, then simmer for 20 minutes until the chicken is cooked through and flakes easily.
  2. Remove the chicken from the pot, shred it, and return the shredded chicken back to the broth.
Cook the noodles and finish
  1. Add ramen noodles or egg noodles and cook for 3 to 5 minutes until tender, stirring occasionally so they don’t stick.
  2. Stir in sesame oil and rice vinegar, then season with salt and pepper to taste until the flavor is balanced.
Serve
  1. Top each bowl with green onions, fresh cilantro, and sesame seeds for a bright finish and a toasted crunch visual cue.

Notes

For best flavor, keep the broth at a gentle simmer once it comes to a boil so the chicken stays tender. Store leftovers in the refrigerator up to 3 days; freeze without the noodles for up to 2 months, then cook noodles separately and combine when reheating. For a lower-sodium option, use low-sodium chicken broth and reduced-sodium soy sauce.