Name: Ginger Garlic Chicken Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 tablespoon sesame oil; 1 tablespoon vegetable oil; 1 small onion, thinly sliced; 4 garlic cloves, thinly sliced; 2 tablespoons finely chopped fresh ginger; 6 cups chicken broth (low sodium); 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 2 teaspoons fish sauce; 1 teaspoon sugar; 2 boneless, skinless chicken thighs; 4 oz dried rice noodles or vermicelli; 2 green onions, sliced; 1/2 cup fresh cilantro leaves; 1 tablespoon chili crisp or chili oil (optional); Lime wedges, for serving

A bowl of this Ginger Garlic Chicken Noodle Soup is like a hug from the inside out. I love how it’s filled with tender shredded chicken, aromatic ginger and garlic, and silky rice noodles—all bathing in a deeply savory, slightly tangy broth. Whether I’m looking for comfort on a chilly evening or something soothing when I’m feeling under the weather, this soup never disappoints.

Why You’ll Love This Recipe

I keep coming back to this soup because it’s simple, fast, and bursting with bold flavor. The combination of garlic, ginger, and chicken creates a healing and nourishing meal that feels both light and satisfying. I also appreciate how customizable it is—spicy or mild, with noodles or even without. It’s perfect when I want something quick but homemade, especially on busy weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon sesame oil

1 tablespoon vegetable oil

4 garlic cloves, thinly sliced

1 small onion, thinly sliced

2 tablespoons finely chopped fresh ginger

6 cups chicken broth (low sodium)

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 teaspoons fish sauce

1 teaspoon sugar

2 boneless, skinless chicken thighs

4 oz dried rice noodles or vermicelli

2 green onions, sliced

1/2 cup fresh cilantro leaves

1 tablespoon chili crisp or chili oil (optional)

Lime wedges, for serving

Directions

I start by heating sesame oil and vegetable oil in a large pot over medium heat.

Once hot, I add the sliced onion and cook for 3-4 minutes until it’s soft and translucent.

Then I stir in the garlic and ginger, letting them sauté for another minute or two until everything is beautifully fragrant.

Next, I pour in the chicken broth and add soy sauce, rice vinegar, fish sauce, and sugar, stirring to combine.

I place the chicken thighs directly into the broth, bring everything to a boil, then reduce the heat and let it simmer for 20 minutes.

After the chicken is cooked through, I remove it from the pot and shred it with two forks. I return the shredded chicken back to the broth.

While the chicken simmers, I cook the rice noodles according to the package instructions, then drain and rinse them with cold water.

To serve, I divide the noodles into bowls, ladle the hot soup and chicken over the top, and garnish with green onions, cilantro, and a spoonful of chili crisp if I’m in the mood. A squeeze of lime brings everything together.

Servings and timing

This recipe makes 4 servings and takes about 35 minutes from start to finish—10 minutes of prep and 25 minutes of cooking. Each serving has approximately 310 kcal, making it a light yet satisfying option for lunch or dinner.

Variations

Make it gluten-free: I use tamari or a gluten-free soy sauce and double-check that the fish sauce is certified gluten-free.

Add vegetables: I sometimes toss in baby spinach, bok choy, or thinly sliced mushrooms during the last few minutes of simmering.

Spice it up: For extra heat, I stir in some chili garlic paste or fresh sliced chilies.

Use rotisserie chicken: If I’m short on time, I skip cooking raw chicken and use shredded rotisserie chicken instead, adding it just long enough to warm through.

Try different noodles: I occasionally swap rice vermicelli with soba, ramen, or egg noodles depending on what I have on hand.

Storage/Reheating

If I have leftovers, I store the broth and noodles separately to keep the noodles from getting too soft. I refrigerate the soup in an airtight container for up to 3 days. When reheating, I warm the broth gently on the stove or in the microwave and add the noodles just before serving. I don’t recommend freezing the noodles, but the broth itself freezes beautifully for up to 3 months.

Related Recipes:

Hamburger Noodle Soup

FAQs

How do I keep the noodles from getting mushy in leftovers?

I store the noodles and broth separately. That way, I can add freshly reheated broth over the noodles without them soaking too long and losing texture.

Can I use chicken breast instead of thighs?

Yes, I can substitute chicken breast if I prefer. I just make sure not to overcook it—it should be poached gently in the broth until tender and shred easily.

Is this soup good for colds or flu?

Absolutely. I find the combination of ginger, garlic, and warm broth incredibly soothing when I’m under the weather. It’s nourishing, hydrating, and easy to digest.

Can I make this soup vegetarian?

Yes, I can! I skip the chicken and fish sauce, use vegetable broth, and add tofu or extra veggies for protein and heartiness.

What’s the best way to add more flavor?

If I want a deeper flavor, I let the aromatics cook a little longer before adding the broth. A splash more soy sauce or a spoonful of miso can also enrich the soup.

Conclusion

This Ginger Garlic Chicken Noodle Soup is everything I want in a comforting meal—warm, flavorful, and easy to put together. It’s perfect when I need a quick dinner, a feel-better remedy, or just a big bowl of something nourishing. Whether I follow the recipe exactly or make it my own with a few tweaks, it’s a staple I’ll always come back to.

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