This Ginger Garlic Chicken Noodle Soup is a warm hug in a bowl! Filled with tender chicken, soft noodles, and a splash of ginger and garlic, it’s both soothing and delicious.
If you’re feeling a bit under the weather, this soup is like a superhero for your tummy! I love making a big pot so I can enjoy it for days—what’s better than a cozy repeat meal?
Key Ingredients & Substitutions
Ginger: Fresh ginger adds a zesty kick and warmth. If fresh isn’t available, you can use ground ginger, about 1/4 teaspoon per tablespoon fresh, for a milder flavor.
Garlic: Fresh garlic is a must for that aromatic base. However, if you have garlic powder, you can use 1/8 teaspoon of it per clove of fresh garlic as a substitute.
Chicken:** Boneless, skinless chicken breasts keep it lean, but you can use chicken thighs for more flavor. Rotisserie chicken also works great for a quick option—just shred it and add it in!
Noodles: Rice vermicelli lends a delicate touch. If that’s not handy, any pasta like angel hair or even egg noodles will work. For a gluten-free option, look for rice noodles or even zucchini noodles!
Broth: Homemade is ideal, but a good-quality store-bought chicken broth can save time. If you’re vegetarian, use vegetable broth for a lighter version. Adjust seasonings to enhance the flavor!
How Do I Shred the Chicken Perfectly?
Shredding chicken can be tricky, but it’s easy with a few tips. After cooking, let the chicken rest for a couple of minutes. This helps it cool slightly for easier handling.
- Use two forks or your hands to gently pull apart the chicken into bite-sized pieces.
- If it’s too tough, return it to the pot for a minute or so to warm it again; this may soften it further.
- Shredding works best when the chicken is still warm, making it easier to separate.
Enjoy the warm and soothing experience of this Ginger Garlic Chicken Noodle Soup; it’s like a cozy bowl of comfort any day!
Ginger Garlic Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, chopped
- 2 medium carrots, diced
- 6 cups chicken broth (homemade or store-bought)
- 2 boneless, skinless chicken breasts
- 4 ounces rice vermicelli or angel hair noodles
- 3 green onions, chopped
- Fresh cilantro leaves, chopped (optional)
- 1 teaspoon soy sauce or fish sauce (optional, for depth)
- Salt and freshly ground black pepper, to taste
- Chili oil or red pepper flakes (optional, for heat)
How Much Time Will You Need?
This cozy soup takes about 10 minutes to prep and 30 minutes to cook, for a total of 40 minutes. Perfect for a quick weeknight dinner or a meal prep option!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the vegetable oil in a large pot over medium heat. Once hot, add the minced garlic, grated ginger, and chopped onion. Sauté everything together for about 2-3 minutes until the onion is translucent and you can smell the lovely garlic and ginger aroma.
2. Adding the Vegetables:
Next, toss in the diced carrots and cook them along with the aromatics for another 2-3 minutes. Stir occasionally to make sure they don’t stick to the bottom of the pot.
3. Bringing it All Together:
Pour the chicken broth into the pot and bring it to a boil. This will allow all those wonderful flavors to meld together!
4. Cooking the Chicken:
Once boiling, reduce the heat to a simmer and carefully add the chicken breasts. Let them cook for about 15-20 minutes, or until they’re completely cooked through.
5. Shredding the Chicken:
After the chicken is cooked, take it out of the pot and set it aside. Keep the broth simmering while you do this. Once cool enough to handle, shred the chicken using two forks.
6. Cooking the Noodles:
Now, add the noodles to the broth and cook according to the package instructions, usually about 3-5 minutes, until they’re tender. Stir occasionally to prevent them from sticking together.
7. Combining Everything:
While the noodles are cooking, return the shredded chicken to the pot. If you want, you can add a teaspoon of soy sauce or fish sauce for extra depth. Season with salt and pepper to taste.
8. Serving the Soup:
Once everything is cooked and heated through, ladle the soup into bowls. Top it off with chopped green onions, fresh cilantro if desired, and a drizzle of chili oil or a sprinkle of red pepper flakes for a touch of heat.
9. Enjoy!
Serve hot and enjoy each delicious spoonful of this comforting Ginger Garlic Chicken Noodle Soup!
Can I Use Different Noodles?
Absolutely! While this recipe uses rice vermicelli, you can substitute with any type of noodle you prefer, like egg noodles or even gluten-free options such as zucchini noodles. Just ensure to adjust the cooking time according to the noodle type!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to refresh the soup, as the noodles can absorb liquid and thicken over time.
Can I Make This Soup Ahead of Time?
You can prepare the soup base and cook the chicken ahead, then refrigerate separately. Add the noodles and reheat the broth when you’re ready to serve to keep everything fresh and avoid mushy noodles.
What Can I Use Instead of Chicken?
If you’re looking for a vegetarian option, you can replace the chicken with tofu or chickpeas. Just sauté the tofu until golden brown before adding to the soup for extra flavor. You can also use vegetable broth instead of chicken broth!
