This Ginger Garlic Chicken Noodle Soup is warm and comforting, perfect for chilly days. With tender chicken, flavorful noodles, and a zesty blend of ginger and garlic, it’s a hug in a bowl!
Making this soup is as easy as pie—just cook the chicken, add the veggies, and let it simmer. I love slurping the noodles; it’s like a cozy blanket that tastes amazing! 🍜
Key Ingredients & Substitutions
Chicken: I prefer using chicken thighs for this soup, as they’re more tender and flavorful than breasts. If you want to save time, rotisserie chicken is a great shortcut—just shred it and add it to the soup!
Broth: Homemade chicken broth makes a huge difference, but if you’re short on time, low-sodium store-bought broth works well. You can also use vegetable broth for a lighter version or if you’re vegetarian.
Ginger: Fresh ginger provides a bright flavor. If unavailable, you can use ground ginger, though it’s not as potent. Use about 1 teaspoon of ground ginger as a substitute.
Mushrooms: Shiitake mushrooms give a rich flavor, but feel free to use button or cremini mushrooms if you can’t find shiitake. They’re widely available and still delicious!
Noodles: Rice noodles are perfect for this dish, but if you need a substitute, thin egg noodles work fine too. You can even use whole wheat or gluten-free noodles—adjust cooking times as needed!
How Do I Make Sure My Ginger Garlic Chicken Noodle Soup Is Full of Flavor?
The key to a flavorful chicken noodle soup lies in properly sautéing the ginger and garlic. Here’s how I do it:
- Start with a medium heat to allow the garlic and ginger to release their aromas without burning. They should become fragrant in about 1-2 minutes—watch them closely!
- For the best flavor, brown the chicken slightly in the pot before adding the broth. This step really locks in moisture and taste.
- When adding the mushrooms, let them cook in the broth until they are tender—about 5-7 minutes. This combines all the flavors together.
- Adjust seasoning only after you’ve added the soy sauce, as it adds saltiness. Taste before adding more salt!
Enjoy the process, and your soup will surely warm your heart and belly!
Ginger Garlic Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 boneless, skinless chicken breasts (or thighs)
- 6 cups chicken broth (preferably homemade or low sodium)
- 2 tablespoons fresh ginger, sliced thinly or grated
- 4 cloves garlic, minced
- 1 cup shiitake mushrooms, sliced
- 1 tablespoon cooking oil (vegetable or olive oil)
For the Noodles:
- 1 cup cooked rice noodles or thin egg noodles
For the Garnish:
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon soy sauce (optional)
- 1 teaspoon sesame oil (optional)
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and pepper to taste
How Much Time Will You Need?
This lovely soup takes about 10 minutes of prep time and 35 minutes of cooking time, making it ready to enjoy in approximately 45 minutes. It’s a quick recipe for a satisfying meal that warms you from the inside out!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the cooking oil in a large pot over medium heat. Add the sliced ginger and minced garlic. Sauté them for about 1-2 minutes until they become fragrant. Just be careful not to let them burn!
2. Cook the Chicken:
Next, add the chicken breasts or thighs to the pot. Let them brown lightly on both sides, which helps lock in the flavors. This should take around 4-5 minutes.
3. Simmer Away:
Once the chicken is browned, pour in the chicken broth and bring everything to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the chicken is fully cooked.
4. Shred the Chicken:
After simmering, remove the chicken from the broth and place it on a cutting board. Use two forks to shred it into bite-sized pieces, then set it aside for later.
5. Add the Mushrooms:
Now, it’s time to add the sliced shiitake mushrooms to the simmering broth. Allow them to cook for about 5-7 minutes until they’re tender and flavorful.
6. Combine and Season:
Return the shredded chicken to the pot and stir everything together. If using, add the soy sauce and sesame oil for extra flavor. Finally, season with salt and pepper to your liking.
7. Prepare the Noodles:
While the soup is cooking, prepare the rice noodles according to the package instructions. Once cooked, drain and set them aside.
8. Serve the Soup:
To serve, place a portion of cooked noodles in each bowl. Ladle the hot soup over the noodles, ensuring a hearty amount of chicken and mushrooms in each serving.
9. Add the Finishing Touches:
Garnish your soup with sliced green onions, chopped cilantro, and a sprinkle of crushed red pepper flakes for a little kick. Adjust the amount based on your spice preference!
10. Enjoy!
Serve the soup hot and take in the comforting, aromatic flavors of ginger and garlic. This ginger garlic chicken noodle soup is sure to warm you up and satisfy your cravings!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely in the fridge overnight or by submerging it in cold water. Once thawed, proceed with the recipe as usual for the best texture and flavor.
Can I Make This Soup Vegetarian?
Absolutely! To make a vegetarian version, substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth. Add extra vegetables like carrots and bell peppers for more flavor and texture!
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove or in the microwave, adding a splash of water or broth if needed to loosen it up.
Can I Prepare This Soup in Advance?
Yes, you can prepare the soup base ahead of time, but it’s best to add the noodles just before serving. If made in advance, the noodles can become mushy when stored in the soup. Just cook the noodles separately and add them to each bowl when you’re ready to serve!