Name: Ginger Garlic Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 4 cups chicken broth; 2 cups water; 1 teaspoon soy sauce (optional); Salt and pepper to taste; 1 medium onion, diced; 4 cloves garlic, minced; 2 tablespoons fresh ginger, minced; 2 carrots, sliced; 2 stalks celery, sliced; 1 cup bok choy or spinach; 2 cups egg noodles or preferred noodles; Fresh cilantro or green onions for garnish

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Introduction

Ginger Garlic Chicken Noodle Soup is a comforting and flavorful dish perfect for any season. With tender chicken, aromatic ginger and garlic, and hearty noodles, it makes a satisfying meal that warms you from the inside out.

A rustic bowl filled with a clear, golden broth holding a base layer of thin, white noodles that twist and coil under the surface. On top, shredded pieces of light brown chicken are scattered evenly. Bright green slices of scallions float throughout, along with small bits of red chili flakes and thin rings of red chili adding pops of color. The soup's surface has a light sheen, with tiny bubbles and a few droplets of oil visible, all contained in a bowl with a speckled brown rim. The bowl sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
4 cups chicken broth
2 cups water
2 carrots, sliced
2 stalks celery, sliced
2 cups egg noodles or your preferred noodles
1 cup bok choy or spinach
1 teaspoon soy sauce (optional)
Salt and pepper to taste
Fresh cilantro or green onions for garnish

Instructions

Step 1: In a large pot, heat the vegetable oil over medium heat.
Step 2: Add the chicken pieces and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
Step 3: In the same pot, add the diced onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
Step 4: Pour in the chicken broth and water, stirring well to combine.
Step 5: Add the sliced carrots and celery. Bring the mixture to a boil.
Step 6: Reduce heat and simmer for 15 minutes until vegetables are tender.
Step 7: Return the browned chicken to the pot along with the soy sauce, if using.
Step 8: Stir in the noodles and cook according to package instructions, usually 5-7 minutes.
Step 9: In the last few minutes of cooking, add the bok choy or spinach to wilt.
Step 10: Taste the soup and season with salt and pepper as needed.
Step 11: Serve the soup in bowls, garnished with fresh cilantro or green onions.

Tips & Variations

Use fresh ginger and garlic for the most vibrant aroma and flavor.
Adjust seasoning at the end with soy sauce or salt to suit your taste.
Add extra vegetables like bell peppers, zucchini, or mushrooms for more nutrition.
Try different noodles such as rice noodles, whole wheat, or zucchini noodles for variation.
Garnish with lime juice, chili flakes, or sesame seeds for added zest.
For a spicy version, add sliced jalapeños or red pepper flakes to the broth.
Try a coconut curry twist by adding coconut milk and curry powder.
Make it vegetarian by substituting chicken with tofu or chickpeas and using vegetable broth.
Add lemon zest or juice for a bright, citrusy note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warmed through. If the noodles absorb too much liquid, add a splash of broth or water while reheating.

How to Serve

A close-up of a bowl of noodle soup with a rustic speckled rim, sitting on a white marbled surface. The soup has a rich, slightly oily golden broth as the base layer, with soft, thin white noodles floating inside. Shredded light brown chicken pieces are spread on top of the noodles. Bright green sliced spring onions are sprinkled all over, along with some thin slices of red chili and small pieces of dark red chili flakes, adding color contrast. The bowl is full and looks warm with a mixture of textures from smooth broth to tender noodles and chicken. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, both boneless chicken breasts and thighs work well. Thighs tend to be juicier and more flavorful, but breasts are a leaner option.

Can I make this soup ahead of time?

Absolutely. You can prepare the soup a day in advance and store it in the fridge. For best texture, consider cooking the noodles separately and adding them just before serving to avoid sogginess.