Ginger Garlic Chicken Noodle Soup

Whenever anyone in our house gets the sniffles, this Ginger Garlic Chicken Noodle Soup is the first thing on the stove. Max calls it "the magic potion" because the broth is so potent and warming, it feels like it heals you from the inside out. It’s a zestier, Asian-inspired cousin to the classic American version, packed with immune-boosting aromatics and finished with a spicy chili kick that clears the sinuses instantly.

A healing, Asian-inspired chicken soup featuring a golden broth infused with fresh ginger and garlic, loaded with noodles and spicy chilies.

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Why You Will Love This Ginger Garlic Chicken Noodle Soup

This recipe is the ultimate definition of "low effort, high reward." It comes together in about 20 minutes but tastes like it has been simmering all day. The broth is golden and fragrant, infused with fresh ginger and smashed garlic which provides a deep, savory heat. It’s light enough for a quick lunch but satisfying enough for dinner, especially when loaded with tender shredded chicken and slippery noodles.

How To Make Ginger Garlic Chicken Noodle Soup

To achieve the vibrant, appetizing look seen in the photo, we build the flavor base first. We sauté plenty of minced garlic and grated ginger in sesame oil until fragrant—this is the heart of the soup. We then add a rich chicken broth and soy sauce, letting it simmer to marry the flavors. We add pre-cooked shredded chicken and thin noodles, and finally, we garnish it heavily with fresh red chilies, scallions, and dried chili flakes for texture and heat.

Ginger Garlic Chicken Noodle Soup Ingredients

The Aromatic Broth

• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 4 cloves garlic (minced)
• 2 tablespoons fresh ginger (grated or finely minced)
• 6 cups chicken broth (high quality or bone broth)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 teaspoon fish sauce (optional, for depth)

The Soup Fillers

• 2 cups cooked chicken breast (shredded, rotisserie works perfectly)
• 8 oz thin wheat noodles, ramen noodles, or rice noodles
• 1 teaspoon turmeric powder (optional, gives the broth that golden hue)

The Spicy Garnish

• 2 green onions (sliced)
• 1 fresh red chili (sliced into rings)
• 1 teaspoon dried chili flakes or chili oil
• Fresh cilantro (optional)

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Step by Step Method

Sauté Aromatics

• Heat the sesame oil and olive oil in a large pot over medium heat.
• Add the minced garlic and fresh ginger. Sauté for 1–2 minutes until sizzling and incredibly fragrant, but not browned.

Build the Broth

• Pour in the chicken broth, soy sauce, and fish sauce. Stir in the turmeric if using for color.
• Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to infuse the ginger flavor.

Cook Noodles

• While the broth simmers, cook your noodles in a separate pot of boiling water according to package directions (usually 3–4 minutes for thin noodles). Drain and rinse with cold water to stop the cooking.
• Note: Cooking noodles separately keeps the broth clear and prevents them from getting soggy.

Assemble

• Add the shredded chicken to the simmering broth just to warm it through (about 2 minutes).
• Divide the cooked noodles among deep bowls.
• Ladle the hot ginger-garlic broth and chicken over the noodles.

Garnish

• This step is key for the visual pop. Top immediately with sliced green onions, fresh red chili rings, and a generous pinch of dried chili flakes.

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Max’s Reaction: "It burns a little bit but in a good way! I like slurping the noodles really loud."

What Pairs Well With Ginger Garlic Chicken Noodle Soup

This soup is a meal on its own, but if you want to add some crunch, serve it with crispy spring rolls or potstickers. For a heavier meal, it pairs nicely with our Sticky Chicken Rice Bowl elements on the side. If you are serving this as a starter, follow it up with the Irresistible Malibu Chicken Recipe for a protein-packed dinner.

Ginger Garlic Chicken Noodle Soup Variations

Creamy Coconut

• Stir in ½ cup of coconut milk at the end of cooking for a creamy, Thai-inspired "Tom Kha" vibe.

Veggie Power

• Add baby bok choy or spinach to the broth in the last 2 minutes of cooking. The greens wilt perfectly and add great nutrition.

Extra Spicy

• If the fresh chilies aren't enough, drizzle a tablespoon of chili crunch or Sriracha over the top before serving.

Dumpling Soup

• Swap the noodles for frozen wontons or dumplings. Boil them directly in the ginger broth until they float.

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Equipment

• Large Soup Pot or Dutch Oven
• Grater (for ginger)
• Sharp Knife

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Store the broth and chicken separate from the noodles if possible. The noodles will soak up all the liquid if stored together. The broth keeps for 4 days in the fridge.

Make Ahead Strategy

You can make a big batch of the ginger-garlic broth and freeze it. When you feel a cold coming on, just defrost the broth, boil some fresh noodles, and add rotisserie chicken.

Reheating Instructions

Heat the broth on the stove until boiling. Pour over cold noodles—the hot broth will warm them up instantly without overcooking them.

Ginger Garlic Chicken Noodle Soup FAQs

A Bowl of Wellness

This soup proves that "healthy" doesn't have to mean boring. It is vibrant, spicy, and deeply comforting. If you are looking for other comforting bowls, try the Creamy Kielbasa Potato Soup for a heartier, European style chowder. For a fun weekend side dish to dip into soups, the Chicken Bacon Ranch Fries are a guilty pleasure we love.

Share your Ginger Garlic Chicken Noodle Soup! Tag us @HannahCooking with #GingerGarlicSoup; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Ginger Garlic Chicken Noodle Soup recipe and let us know what twists or ingredients you used!

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Ginger Garlic Chicken Noodle Soup

A healing, Asian-inspired chicken soup featuring a golden broth infused with fresh ginger and garlic, loaded with noodles and spicy chilies.

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Course: lunch, Soup

Cuisine: Asian Fusion

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 bowl

Calories: 350kcal

Cost: $10

Equipment

• 1 Soup Pot (Large)
• 1 Grater (For ginger)

Ingredients

• ▢ 2 tablespoon fresh ginger - Grated
• ▢ 4 cloves garlic - Minced
• ▢ 6 cups chicken broth - High quality
• ▢ 2 cups chicken - Cooked and shredded
• ▢ 8 oz thin noodles - Wheat or rice
• ▢ 2 tablespoon soy sauce - For savory depth
• ▢ 1 tablespoon sesame oil - For sautéing
• ▢ 1 fresh red chili - Sliced garnish
• ▢ 2 stalks green onions - Sliced
• ▢ 1 teaspoon chili flakes - Dried, for heat

Instructions 

• Sauté grated ginger and minced garlic in sesame oil until fragrant (2 mins).
• Add chicken broth and soy sauce. Simmer for 10 minutes to infuse flavors.
• Cook noodles in a separate pot of boiling water; drain and rinse.
• Add shredded chicken to the broth to warm through.
• Ladle soup over noodles and top with red chilies, green onions, and chili flakes.

Notes

Use fresh ginger for the best flavor. Add chili flakes to taste for heat intensity.

Nutrition

Serving: 380g | Calories: 350kcal (18%) | Carbohydrates: 40g (13%) | Protein: 25g (50%) | Fat: 10g (15%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 60mg (20%) | Sodium: 950mg (41%) | Potassium: 400mg (11%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 500IU (10%) | Vitamin C: 15mg (18%) | Calcium: 40mg (4%) | Iron: 2mg (11%)