Name: Aromatic Ginger Garlic Chicken Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 2 tablespoons sesame oil (or olive oil); 1 small yellow onion, finely chopped; 4 garlic cloves, minced; 2 tablespoons fresh ginger, grated; 1 tablespoon chili paste (such as sambal oelek or gochujang, optional); 6 cups chicken broth (low sodium preferred); 2 boneless, skinless chicken breasts; 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon rice vinegar; 4 oz rice noodles or egg noodles; 1 cup baby spinach; 2 scallions, sliced; Fresh cilantro, for garnish; Lime wedges, for serving; Salt and pepper, to taste

This aromatic ginger garlic chicken noodle soup is everything I crave when I need something warm, comforting, and nourishing. With bold flavors from fresh ginger, garlic, and a hint of chili, this one-pot wonder brings both comfort and nutrition in every bowl. Tender shredded chicken, soft noodles, and a richly fragrant broth come together effortlessly, making it a go-to recipe for busy nights or when I just want something cozy and satisfying.

Ingredients

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

2 tablespoons sesame oil (or olive oil)

1 small yellow onion, finely chopped

4 garlic cloves, minced

2 tablespoons fresh ginger, grated

1 tablespoon chili paste (such as sambal oelek or gochujang, optional)

6 cups chicken broth (low sodium preferred)

2 boneless, skinless chicken breasts

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

4 oz rice noodles or egg noodles

1 cup baby spinach

2 scallions, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Salt and pepper, to taste

Directions

I heat the sesame oil in a large pot over medium heat.

I add the chopped onion and sauté for 3–4 minutes until translucent.

Then I stir in the garlic and ginger, cooking for 1 minute until everything smells fragrant.

I mix in the chili paste and cook it for another 30 seconds to deepen the flavor.

Next, I pour in the chicken broth and bring it to a boil.

I add the chicken breasts, lower the heat to a simmer, and cook for 15–18 minutes, or until they’re fully cooked through.

I remove the chicken, shred it with two forks, and return it to the pot.

Then I stir in the soy sauce, rice vinegar, and noodles, letting them simmer according to package instructions—usually around 4–6 minutes.

I toss in the baby spinach and let it wilt, about 1 minute.

I season with salt and pepper to taste, then serve it hot with scallions, cilantro, and lime wedges on top.

Servings and timing

This recipe makes 4 servings and takes a total of 35 minutes—with 10 minutes of prep and 25 minutes of cook time. Each serving has approximately 320 kcal.

Variations

Spicy Kick: I add extra chili paste or a few slices of fresh red chili for more heat.

Noodle Swap: Sometimes I switch rice noodles for soba or udon for a twist.

Veggie Boost: I throw in mushrooms, bok choy, or shredded carrots to bulk it up with more vegetables.

Coconut Infusion: A splash of coconut milk at the end gives it a creamy, Thai-inspired twist.

Plant-Based: I use vegetable broth and swap the chicken for tofu to make it vegetarian.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it gently on the stove or in the microwave, adding a splash of broth or water to loosen the noodles. If I’m using rice noodles, I prefer storing them separately to avoid sogginess. Freezing is possible, but I recommend freezing without the noodles and spinach—they’re best added fresh when reheating.

FAQs

How can I make this soup gluten-free?

I use tamari instead of soy sauce and make sure to use gluten-free rice noodles. Always double-check ingredient labels to ensure everything is safe.

Can I use rotisserie chicken instead?

Yes, when I’m short on time, I use pre-cooked rotisserie chicken. I just shred it and add it in step 8, skipping the poaching process.

What’s the best type of noodles to use?

I like rice noodles for a lighter, gluten-free option, but egg noodles, udon, or even ramen noodles also work beautifully depending on what I have on hand.

Is this soup good for meal prep?

Definitely. I often prep the broth and chicken ahead of time, then cook fresh noodles when I’m ready to eat. It keeps well for a few days in the fridge.

How do I make the soup spicier?

I add extra chili paste, a dash of sriracha, or even fresh sliced jalapeños during cooking or as a topping.

Conclusion

This ginger garlic chicken noodle soup is one of those feel-good meals I turn to again and again. It’s cozy, easy to make, and packed with healthful ingredients that make me feel nourished and satisfied. Whether I’m fighting off a cold or just need a warming weeknight dinner, this bowl always hits the spot.

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