Ginger Garlic Chicken Noodle Soup

Ginger Garlic Chicken Noodle Soup is a cozy twist on the classic that’s perfect for chilly days or when you’re feeling under the weather. The fresh ginger and garlic don’t just add bold flavor—they pack a soothing, spicy kick that helps clear your sinuses fast. With tender chicken, hearty noodles, and a fragrant broth, it’s comfort food with a healing touch.

Love More Chicken Noodle Soups? Try My Crockpot Chicken Noodle Soup or this Rotisserie Chicken Noodle Soup next.

Why You’ll Love This Recipe

This Ginger Garlic Chicken Noodle Soup stands out for its rich, flavorful broth made without store-bought stock—just chicken thighs simmered to perfection for natural depth, finished with a touch that feels restaurant-worthy. In only 30 minutes, you get a soup that’s fragrant, comforting, and surprisingly similar to a homemade Phở.

The bold kick of ginger and garlic works double duty as both flavor boosters and soothing ingredients when you’re under the weather. It’s everything you love about classic chicken noodle soup, only heartier, spicier, and even more comforting.

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Ingredient List

For the Soup Base:

• 2 lb boneless, skinless chicken thighs
• 6 garlic cloves, thinly sliced
• 3″ piece fresh ginger, peeled and finely chopped
• 1 bundle (6–8 oz) scallions, thinly sliced (whites and greens separated)
• 4 tsp kosher salt
• Freshly ground white or black pepper, to taste
• 10 cups water
• 8 oz dried ramen-style noodles (curly brick noodles work perfectly!)
• 1 cup sliced carrot, cut into thin matchsticks (about ½ large carrot)

For the Finishing Sauce (per bowl):

• ¼ cup black rice vinegar
• ¼ cup soy sauce
• 2 Tbsp toasted sesame oil
• Crispy chili oil, to taste

Regular rice vinegar works if you can’t find black – just less flavor depth.

Why These Ingredients Work

Chicken thighs have fat that makes rich broth. They shred well and stay moist. Fresh ginger and garlic help with stuffiness and add warming heat.

Black rice vinegar gives tangy depth. Combined with sesame oil and soy sauce, it creates that addictive umami finish.

Essential Tools and Equipment

• Large pot (6+ quarts)
• Sharp knife
• Cutting board
• Tongs
• Two forks for shredding
• Small bowl for sauce

How To Make Ginger Garlic Chicken Noodle Soup

Build Your Broth Base

Put chicken, garlic, ginger, scallion whites, salt, pepper, and water in large pot. Bring to boil, reduce heat, simmer 15 minutes uncovered. Stir occasionally. Chicken should be fork-tender.

Prepare Your Finishing Sauce

Mix black rice vinegar, soy sauce, sesame oil, and chili oil in small bowl. Start with less chili oil if you don’t like heat.

Shred and Add Back

Remove chicken with tongs, set on cutting board. Add noodles and carrots to broth, cook per package directions for al dente. Shred chicken with two forks while noodles cook. Return shredded chicken to pot just before noodles finish.

Serve and Finish

Stir to warm chicken through. Ladle into bowls. Top with scallion greens and 1 tablespoon finishing sauce per bowl.

You Must Know

The chicken must reach that fall-apart tender stage – if you can’t shred it easily with forks, it needs more time. Undercooked chicken won’t give you the rich broth you’re after. Also, never skip separating the scallion whites from greens. The whites need that full cooking time to mellow and sweeten, while the greens stay crisp and bright as garnish.

Temperature control matters more than you think. Keep that simmer gentle – a rolling boil will make the broth cloudy in a bad way and can make the chicken tough. You want just enough bubbling to see movement in the pot.

My Personal Secret: Wait 2-3 minutes after ladling before adding finishing sauce. Noodles absorb right amount of broth without getting mushy.

Pro Tips & Cooking Hacks:

• Slice garlic thin, don’t mince
• Cut ginger against grain for more flavor
• Add noodles last – they keep cooking in hot broth
• Make extra finishing sauce

Flavor Variations & Suggestions

Spicy: Double chili oil, add sliced jalapeño More veggies: Add bok choy, snow peas, mushrooms with carrots Different protein: Try pork shoulder or tofu Citrus: Squeeze lime into each bowl Fresh herbs: Cilantro and Thai basil work great

Make-Ahead Options

Broth: Make soup base 3 days ahead. Store in fridge, reheat when ready. Noodles: Cook separately, toss with oil. Add to hot broth before serving. Sauce: Keeps 1 week in fridge. Freezer: Soup base (no noodles) freezes 3 months. Add fresh noodles when reheating.

Recipe Notes & Baker’s Tips

You make your own stock while cooking chicken – no boxed broth needed. Chicken thighs create the rich flavor naturally.

Go easy on salt and soy sauce if watching sodium. Black rice vinegar is strong, taste as you add. Serve in warm bowls.

Serving Suggestions

This soup is honestly perfect on its own – it’s a complete meal in a bowl. But if you want to make it feel more like a feast, here are some great pairings:

Serve alongside crispy pot stickers or steamed dumplings for a full Asian-inspired meal. The textures complement each other beautifully. A simple cucumber salad with rice vinegar dressing provides cool, crisp contrast to the warm, rich soup.

For drinks, I love this with either hot jasmine tea or a cold beer – depends on my mood and the weather. The tea enhances the warming qualities, while beer provides refreshing balance.

If you’re serving this to sick family members, put everything on a tray with extra napkins and maybe some saltines on the side. Sometimes when you’re not feeling well, having something bland to nibble between spoonfuls helps.

How to Store Your Ginger Garlic Chicken Noodle Soup

Fridge: Store leftovers 4 days in containers. Flavors get better overnight.

Freezer: Soup base (no noodles) freezes 3 months. Thaw overnight in fridge.

Reheating: Heat gently on stovetop over medium-low. Add water if noodles absorbed too much liquid. Add fresh finishing sauce when reheating.

Storage Tip: Keep finishing sauce separate, add fresh when serving leftovers.

Allergy Information

Contains: Soy (soy sauce), sesame (sesame oil), gluten (noodles)

Gluten-free: Use rice noodles or gluten-free ramen Soy-free: Use coconut aminos instead of soy sauce Sesame-free: Skip sesame oil, use more chili oil

Questions I Get Asked A Lot

Can I use chicken breasts?

You can but thighs taste better and stay moist. If using breasts, cook 10-12 minutes to avoid drying out.

Where do I find black rice vinegar?

Asian grocery stores or online. Regular rice vinegar works but won’t taste as rich.

Can I make this in slow cooker?

Yes. Cook chicken, ginger, garlic, scallion whites on low 4-6 hours. Add noodles and carrots last 15 minutes on high.

Why is my soup cloudy?

That’s good – collagen from chicken thighs makes it rich and cloudy.

Can I prep vegetables ahead?

Yes. Prep night before, store in fridge. Soup comes together quickly with prep done.

💬 Tried this recipe? Leave a comment below! Love hearing which finishing sauce combo worked best for you.