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Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup with a clear golden broth, sautéed aromatics, and tender ramen or egg noodles. Shredded chicken simmers until juicy, then the noodles cook right in for a comforting 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast or thighs Cut into chunks for faster simmering.
Vegetables
  • 4 carrots Slice into thin rounds.
  • 3 celery Slice into thin pieces.
  • 1 onion Dice small for even sautéing.
Aromatics & Seasoning
  • 6 garlic Minced cloves.
  • 2 tbsp fresh ginger Grated.
  • 2 tbsp soy sauce For savory depth.
  • 1 tbsp sesame oil Use one tablespoon for sautéing and another to finish.
  • 1 tsp rice vinegar Stir in at the end.
  • 8 cup chicken broth For a warm, clear broth base.
  • 0.25 tsp salt and pepper to taste Adjust after noodles are tender.
Noodles & Garnish
  • 8 oz ramen noodles or egg noodles Cook until tender, not mushy.
  • 3 green onions Slice for topping.
  • 0.5 Fresh cilantro and sesame seeds for garnish Use both or either, as desired.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 1 tablespoon sesame oil in a large pot over medium-high heat, until shimmering. Add onion, carrots, and celery and sauté for 4 minutes, stirring often, until beginning to soften and smell sweet.
Bloom garlic and ginger
  1. Add garlic and grated ginger and cook for 2 minutes until very fragrant, stirring constantly to prevent browning. Keep the heat steady so the aromatics release quickly.
Simmer the chicken
  1. Pour in chicken broth and add soy sauce, then add the chicken to the pot. Bring to a boil, then reduce to a simmer and cook for 20 minutes until the chicken is cooked through and the liquid looks gently bubbling.
  2. Remove the chicken from the pot and shred it, then return the shredded chicken to the broth. Stir to distribute evenly so every bowl has chicken in each spoonful.
Cook the noodles and finish
  1. Add ramen noodles or egg noodles to the pot and simmer for 3-5 minutes until tender. Watch the noodles closely so they don’t overcook and turn soft.
  2. Stir in the remaining sesame oil and rice vinegar, then season with salt and pepper to taste. Taste the broth and adjust before serving, aiming for balanced savory and bright notes.
Serve
  1. Ladle the soup into bowls and top with green onions, cilantro, and sesame seeds. Serve immediately while the broth is hot and glossy.

Notes

For best texture, add noodles only after the chicken is shredded and returned to the pot, so they stay springy. Store leftovers in the refrigerator up to 3 days; for best results, reheat gently and consider adding fresh noodles if you prefer less softened texture. Freezing is not ideal because noodles can become soft when thawed. Dietary swap: use low-sodium soy sauce and chicken broth for a lighter sodium profile.