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Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup with a clear golden broth, tender ramen or egg noodles, and shredded chicken in a simple one-pot simmer. Warm ginger and garlic give the broth a fragrant, comforting depth while the carrots and celery stay lightly softened.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast or thighs Use boneless for faster shredding.
Vegetables and aromatics
  • 4 carrots Slice for quick, even simmering.
  • 3 celery Slice thin so it softens in the broth.
  • 1 onion Dice small for a sweeter base.
  • 6 garlic Minced for maximum fragrance.
  • 2 tbsp fresh ginger Grate finely so it dissolves into the broth.
Broth and seasonings
  • 8 cup chicken broth Use low-sodium if you prefer to control salt.
  • 2 tbsp soy sauce Adds savory depth and color.
  • 1 tbsp sesame oil Stir in at the end for a toasty aroma.
  • 1 tsp rice vinegar Brightens the broth at the finish.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Noodles and garnish
  • 8 oz ramen noodles or egg noodles Choose fresh or dried; cook until tender.
  • 3 green onions Slice for topping.
  • 0.5 fresh cilantro Chop and garnish (optional but recommended).
  • 0.25 sesame seeds Sprinkle on top for crunch.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 1 tablespoon sesame oil in a large pot over medium-high heat, then sauté onion, carrots, and celery for 4 minutes until slightly softened and fragrant.
  2. Add garlic and grated ginger and cook for 2 minutes until very fragrant, stirring constantly to prevent browning.
Simmer the chicken broth
  1. Add chicken broth, soy sauce, and chicken to the pot and bring everything to a boil.
  2. Reduce to a simmer and cook for 20 minutes until the chicken is cooked through.
  3. Remove the chicken from the pot and shred it, then return the shredded chicken to the broth.
Cook noodles and finish
  1. Add ramen noodles or egg noodles and cook for 3-5 minutes until tender, stirring occasionally to keep them from sticking.
  2. Stir in sesame oil and rice vinegar, then season with salt and pepper to taste.
  3. Top the soup with green onions, cilantro, and sesame seeds before serving.

Notes

Pro tip: shred the chicken while it’s warm so it pulls into tender strands that stay suspended in the broth. Refrigerate leftovers in an airtight container up to 3 days; reheat gently to avoid overcooking noodles (cook noodles fresh if you want the best texture). Freezing is not recommended because noodles can turn soft after thawing. Dietary swap: use gluten-free ramen/egg noodles if you need a gluten-free version (use gluten-free soy sauce if required).