This Ginger Garlic Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, fresh noodles, and a zesty kick from ginger and garlic, it’s perfect for any day.
There’s something about the smell of ginger and garlic that always lifts my spirits! I like to sip this soup when I’m feeling under the weather. It’s like magic in a bowl!
Making this soup is super easy. Just simmer everything together, and soon you’ll have a cozy meal that warms you up from the inside out! Enjoy with some crunchy bread!
Key Ingredients & Substitutions
Vegetable Oil: I find vegetable oil works well for sautéing, but you can swap it with olive oil for a richer flavor or sesame oil for an Asian twist.
Chicken Broth: While I prefer low-sodium chicken broth to control salt levels, homemade broth is fantastic if you have it. You can also use vegetable broth for a lighter or vegetarian version.
Rice Noodles: I love using rice noodles for their light texture. If gluten-free is your aim, continue with rice noodles. Otherwise, feel free to use egg noodles or even whole wheat pasta.
Spinach: Fresh spinach adds great nutrients, but you can switch it with kale or Swiss chard. If you don’t have fresh greens, frozen spinach works too!
Shredded Chicken: I often use rotisserie chicken for convenience. It’s juicy and adds great flavor. You can also use turkey, or keep it vegetarian by omitting it altogether!
How Can I Perfectly Infuse Flavors with Ginger and Garlic?
Getting the ginger and garlic right is key for this soup. To maximize their flavor:
- Start by chopping the onions finely and cooking until soft. This builds a base that enhances the aroma.
- Next, add minced garlic and grated ginger to the pot. Both should be cooked briefly (about 1-2 minutes) until fragrant. Keep an eye on them to prevent burning!
- Make sure the broth is simmering when you add the chicken. This helps the flavors meld nicely within the soup.
Ginger Garlic Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated or finely minced
- 1 red bell pepper, diced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded
- 4 oz rice noodles or thin vermicelli noodles
- 2 cups fresh spinach or baby spinach leaves
- 3 green onions, sliced
- 1 teaspoon chili flakes or crushed chili (optional for heat)
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
How Much Time Will You Need?
This lovely soup takes about 10 minutes to prep and 20 minutes to cook, making a total of around 30 minutes from start to finish. Perfect for a cozy meal in no time!
Step-by-Step Instructions:
1. Sautéing Aromatics:
Start by heating the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté it until it becomes translucent, which should take about 3-4 minutes. This step helps build a great flavor base!
2. Adding Garlic and Ginger:
Now stir in the minced garlic and grated ginger. Cook this mixture for about 1-2 minutes until it’s fragrant. Be careful not to let it burn; we want a lovely aroma, not bitterness!
3. Incorporating the Vegetables:
Next, add in the diced red bell pepper and cook it for an additional 2 minutes just to soften it up a bit. This adds a nice pop of color and sweetness to your soup.
4. Pouring in the Broth:
Pour in the chicken broth next, and bring the mixture to a gentle boil. This is where the flavors start to mingle beautifully!
5. Adding Chicken:
Now, toss in the shredded cooked chicken. Reduce the heat to a simmer and let it cook for about 5 minutes. During this time, the chicken will heat up and flavor the broth.
6. Preparing the Noodles:
While the chicken is simmering, prepare your rice noodles according to the package instructions. Drain them once ready and set them aside for later.
7. Putting It All Together:
After the chicken has simmered, it’s time to add the drained noodles into the soup pot along with the fresh spinach and sliced green onions. Cook everything together for another 2 minutes until the spinach is wilted and noodles are nicely warmed through.
8. Seasoning to Taste:
Finally, season your soup with salt, black pepper, and chili flakes if you’re looking for a bit of heat. Taste it and adjust the seasonings as you prefer!
9. Serving Up:
Get ready to serve! Ladle the soup into bowls and feel free to garnish it with extra sliced green onions and fresh cilantro or parsley for that finishing touch.
10. Enjoy!
Serve hot and enjoy this comforting and flavorful Ginger Garlic Chicken Noodle Soup! It’s perfect for chilly days or when you need a little pick-me-up.
Can I Use Different Noodles for This Soup?
Absolutely! While rice noodles are a great choice for this recipe, you can also use egg noodles or whole wheat pasta. Just make sure to adjust the cooking time as needed based on the noodle type you choose!
How Can I Store Leftover Soup?
To store leftovers, let the soup cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to 3 months—just remember to add the noodles fresh when reheating!
What If I Don’t Have Fresh Ginger or Garlic?
If you don’t have fresh ginger or garlic on hand, you can substitute them with ground ginger and garlic powder. Use about 1/4 teaspoon of each per clove or tablespoon and adjust to your taste for the best results!
Can I Make This Soup Vegetarian?
Yes, definitely! You can easily make this soup vegetarian by omitting the chicken and using vegetable broth instead. You could replace the shredded chicken with tofu or additional vegetables for protein!
