When you’re craving something warm, comforting, and deeply flavorful, this Classic Ginger Garlic Chicken Noodle Soup is the answer. Ginger and garlic create a fragrant base that feels both soothing and energizing, while tender chicken and noodles make the soup hearty and satisfying. Finished with a tangy soy-vinegar drizzle and scallions, this soup is perfect for chilly evenings, busy weeknights, or anytime you need a cozy pick-me-up.
Ingredients
Chicken Noodle Soup
| Ingredient | Amount |
|---|---|
| Boneless skinless chicken thighs | 2 lb |
| Garlic cloves, thinly sliced | 6 |
| Fresh ginger, finely chopped | 3-inch piece |
| Scallions, sliced (whites and greens separated) | 1 bundle |
| Kosher salt | 4 teaspoons |
| Black or white pepper | To taste |
| Water | 10 cups |
| Dried ramen or curly noodles | 8 oz |
| Carrot, cut into matchsticks | 1 cup |
Sauce Drizzle
| Ingredient | Amount |
|---|---|
| Black rice vinegar | ¼ cup |
| Soy sauce | ¼ cup |
| Toasted sesame oil | 2 tablespoons |
| Crispy chili oil | To taste |
- Total Time: 30 mins
- Yield: 6 servings
Description
Comforting ginger garlic chicken noodle soup with tender chicken, noodles, scallions, and a savory soy-vinegar drizzle.
Ingredients
2 lb boneless skinless chicken thighs
6 garlic cloves, thinly sliced
3-inch piece ginger, finely chopped
1 bundle scallions, whites and greens separated
4 teaspoons kosher salt
Black or white pepper to taste
10 cups water
8 oz dried ramen noodles
1 cup carrot matchsticks
1/4 cup black rice vinegar
1/4 cup soy sauce
2 tablespoons toasted sesame oil
Crispy chili oil to taste
Instructions
1. Simmer chicken with garlic, ginger, scallions, and water.
2. Mix soy-vinegar sauce with sesame oil and chili oil.
3. Remove and shred chicken.
4. Cook noodles and carrots in broth.
5. Return chicken to pot and reheat.
6. Serve with scallions and sauce drizzle.
Notes
Use chicken thighs for best flavor.
Adjust chili oil to taste.
Serve immediately for best texture.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Step-by-Step Instructions and Helpful Tips
Step 1
In a large 4- to 5-quart pot, combine the chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, pepper, and water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for about 15 minutes, stirring occasionally, until the chicken is fully cooked and very tender.
Helpful tip: Simmering uncovered helps concentrate the flavor of the broth.
Step 2
While the soup simmers, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a bowl. Stir in crispy chili oil to taste and set aside.
Helpful tip: Start with a small amount of chili oil and adjust for heat preference.
Step 3
Once the chicken is tender, remove it from the pot and transfer to a cutting board. Add the dried noodles and carrot matchsticks to the broth and cook according to package instructions, usually 3 to 4 minutes. Shred the chicken into bite-sized pieces using two forks.
Helpful tip: Shredding the chicken while the noodles cook saves time.
Step 4
Return the shredded chicken to the pot and gently stir to combine. Simmer for 1 additional minute to warm everything through. Taste and adjust seasoning with more salt, pepper, or a splash of soy sauce if needed.
Step 5
Divide the soup among bowls and top with the reserved scallion greens. Drizzle each bowl with about 1 tablespoon of the soy-vinegar sauce and add extra chili oil if desired. Serve immediately.
Conclusion
This Classic Ginger Garlic Chicken Noodle Soup is comforting, flavorful, and incredibly easy to make. With its fragrant broth, tender chicken, and satisfying noodles, it’s a recipe you’ll want to keep on hand for cozy dinners, sick days, or whenever you need a nourishing bowl of soup.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but thighs provide a richer flavor and stay more tender.
Is this soup spicy?
It’s mild by default, with heat coming only from the chili oil drizzle.
Can I make this ahead of time?
Yes, the soup reheats well and keeps for up to 3 days in the refrigerator.
What noodles work best?
Ramen, curly noodles, or even egg noodles work well.