I remember the first time I had a warm bowl of ginger garlic chicken noodle soup on a chilly day. The aroma of ginger and garlic filled the kitchen and made my heart feel cozy. I love how this soup brings together simple ingredients to create something nourishing and satisfying. Whether you’re feeling under the weather or just need a comforting meal, this soup is perfect. It’s not just a recipe; it’s a hug in a bowl. What makes this dish special is its ability to warm your soul and remind you of home.
Why Make This Recipe
This classic ginger garlic chicken noodle soup is not only delicious but also easy to make. Packed with flavors, it’s great for those cold evenings or whenever you need a pick-me-up. The blend of garlic and ginger gives it a unique taste, while the tender chicken, noodles, and veggies make it hearty and filling. Plus, it’s a great way to use up leftover chicken.
How to Make Classic Ginger Garlic Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 2 carrots, sliced
- 2 celery ribs, sliced
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, garlic, and ginger, cooking until the onion is translucent.
- Pour in the chicken broth and bring to a boil.
- Add sliced carrots and celery, cooking until tender.
- Stir in the cooked chicken and egg noodles, seasoning with salt and pepper.
- Simmer until the noodles are cooked.
- Serve hot, garnished with fresh parsley.
How to Serve Classic Ginger Garlic Chicken Noodle Soup
Serve this soup hot, ladled into bowls and garnished with fresh parsley. It pairs wonderfully with some crusty bread or a simple side salad.
How to Store Classic Ginger Garlic Chicken Noodle Soup
To store the leftovers, let the soup cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it in freezer-safe containers for up to 3 months.
Tips to Make Classic Ginger Garlic Chicken Noodle Soup
- Feel free to customize the vegetables according to your preference. Adding peas or corn can give it more color and flavor.
- Make sure to season gradually, tasting the soup as you go. This ensures the seasoning is just right.
- If you want a richer flavor, you can add a splash of soy sauce or a squeeze of lemon juice before serving.
Variation
You can make this soup with different proteins, like turkey or tofu, for a vegetarian version. Just replace the chicken with your choice of protein and use vegetable broth instead of chicken broth.
FAQs
Can I use fresh chicken instead of cooked chicken?
Yes, you can use fresh chicken. Cook it in the broth until fully cooked, then shred and add the other ingredients.
Can I make this soup in advance?
Absolutely! You can make it ahead of time, but remember that the noodles may soak up some broth. You might need to add extra broth when reheating.
Is it okay to use frozen vegetables?
Yes, frozen vegetables can be a convenient option. Just add them to the pot at the same time you would add fresh ones, and adjust the cooking time as needed.
Ginger Garlic Chicken Noodle Soup
Ingredients
Main Ingredients
- 1 tablespoon olive oil For cooking the vegetables
- 1 onion, chopped Adds sweetness and flavor
- 3 cloves garlic, minced Adds a rich aroma
- 1 tablespoon fresh ginger, grated Essential for flavor
- 4 cups chicken broth Use low-sodium if preferred
- 2 cups cooked chicken, shredded Leftover chicken works well
- 2 cups egg noodles Can substitute with other noodles
- 2 medium carrots, sliced For sweetness and nutrition
- 2 ribs celery, sliced Adds crunch and flavor
- to taste salt and pepper For seasoning
- to taste Fresh parsley for garnish Enhances presentation
Method
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, garlic, and ginger, cooking until the onion is translucent.
- Pour in the chicken broth and bring to a boil.
- Add sliced carrots and celery, cooking until tender.
- Stir in the cooked chicken and egg noodles, seasoning with salt and pepper.
- Simmer until the noodles are cooked.
- Serve hot, garnished with fresh parsley.