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Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup with a clear golden broth, made by sautéing onion, carrots, and celery before simmering chicken until tender. Shredded chicken and ramen or egg noodles cook right in the pot for a comforting, lightly seasoned bowl.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast or thighs
  • 1.5 lb chicken breast or thighs
Carrots
  • 4 carrots sliced
Celery
  • 3 celery sliced
Onion
  • 1 onion diced
Garlic
  • 6 garlic cloves, minced
Fresh ginger
  • 2 tbsp fresh ginger grated
Chicken broth
  • 8 cup chicken broth
Soy sauce
  • 2 tbsp soy sauce
Sesame oil
  • 1 tbsp sesame oil plus 1 tsp for sautéing
Rice vinegar
  • 1 tsp rice vinegar
Ramen noodles or egg noodles
  • 8 oz ramen noodles or egg noodles
Green onions
  • 3 green onions sliced
Cilantro
  • 0.25 fresh cilantro for garnish
Sesame seeds
  • 1 tbsp sesame seeds for garnish
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat 1 tablespoon oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 4 minutes until they begin to soften and look glossy.
  2. Add the garlic and ginger and cook for 2 minutes, stirring constantly, until very fragrant.
Simmer the chicken
  1. Add the chicken broth, soy sauce, and chicken to the pot and bring to a boil.
  2. Reduce to a gentle simmer and cook for 20 minutes until the chicken is cooked through.
  3. Remove the chicken from the pot and shred it, then return the shredded chicken back into the broth.
Cook noodles and finish
  1. Add the ramen noodles or egg noodles and cook for 3-5 minutes until tender.
  2. Stir in the sesame oil and rice vinegar, then season with salt and pepper to taste.
  3. Top each bowl with green onions, fresh cilantro, and sesame seeds for a bright finish and visible garnish.

Notes

For the clearest broth, keep the simmer gentle after boiling so the soup stays golden and not cloudy. Store leftovers in the refrigerator up to 4 days; freeze soup without the noodles for up to 2 months and add fresh noodles when reheating. For a lower-sodium option, use low-sodium chicken broth and reduced-sodium soy sauce.