Classic Ginger Garlic Chicken Noodle Soup
A restorative, aromatic bowl of comfort
Chicken noodle soup exists in almost every culture, but this version leans into the warming power of ginger, the savory depth of slow-simmered garlic, and a clear, golden broth that tastes clean yet rich. It’s not heavy. It’s not fussy. It’s honest food—simple ingredients treated with respect.
This soup is especially beloved because ginger and garlic aren’t just flavorful; they’re soothing, gently spicy, and incredibly comforting. Combined with tender chicken and slurpable noodles, this becomes a meal you crave again and again.
Ingredients (Serves 4–6 generously)
For the Broth
- 1 whole chicken (about 1.5–1.8 kg / 3–4 lb), or
1 kg (2.2 lb) bone-in chicken thighs and drumsticks - 2 liters (8 cups) cold water
- 1 large onion, halved (skin on for color)
- 1 large knob fresh ginger (about 80 g), sliced thick
- 6–8 cloves garlic, smashed (skins on)
- 2 medium carrots, cut into large chunks
- 2 celery stalks, cut into chunks
- 1 bay leaf
- 1 tsp whole black peppercorns
- Salt, to taste
For the Soup
- Reserved cooked chicken, shredded
- 2 carrots, thinly sliced
- 2 celery stalks, finely sliced
- 2–3 cloves garlic, finely minced
- 1 tbsp freshly grated ginger
- 200–250 g (7–9 oz) noodles (egg noodles, wheat noodles, or rice noodles)
To Finish
- Freshly ground black or white pepper
- Chopped scallions
- Fresh cilantro or parsley
- Optional: a drizzle of sesame oil or chili oil
Step 1: Build a Clean, Flavorful Broth
The soul of this soup is the broth. Take your time here—it’s worth it.
Place the chicken into a large stockpot and cover with cold water. Starting cold helps extract flavor slowly and keeps the broth clear.
Add onion halves, sliced ginger, smashed garlic, carrots, celery, bay leaf, and peppercorns. Bring everything up to a gentle boil over medium heat.
As soon as it begins to boil, lower the heat to a bare simmer. You’ll see grayish foam rise to the surface—skim it off carefully. This step is crucial for a clean, clear broth.
Let the broth simmer gently, uncovered, for 60–90 minutes. The surface should barely move. No aggressive boiling—clarity and tenderness come from patience.
Your kitchen will start to smell incredible: warm ginger, sweet onion, mellow garlic.
Step 2: Remove and Shred the Chicken
Once the chicken is fully cooked and tender, carefully remove it from the pot and place it on a tray to cool slightly.
Strain the broth through a fine sieve into a clean pot or bowl. Discard the solids—they’ve given everything they had.
Season the broth with salt gradually. Taste as you go. A well-seasoned broth should taste comforting and complete even before anything else is added.
When the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces. Set aside.
Step 3: Layer Fresh Ginger and Garlic Flavor
Return the strained broth to the stove and bring it to a gentle simmer.
Add the freshly sliced carrots and celery. Let them cook for 5–7 minutes, until just tender but still bright.
Now add the minced garlic and freshly grated ginger. This second addition is important—it gives the soup brightness and aroma, not just background warmth.
Simmer gently for another 2–3 minutes. The smell should be fresh and lively, not harsh.
Step 4: Cook the Noodles Properly
You have two options here, depending on how you plan to serve the soup.
Option 1: Cook Noodles in the Soup
Add the noodles directly to the simmering broth and cook according to package instructions. This is cozy and traditional, but noodles will absorb broth over time.
Option 2: Cook Noodles Separately (Recommended)
Boil noodles in salted water, drain, and add them to each bowl before ladling soup over the top. This keeps the broth clear and perfect for leftovers.
Choose based on how quickly the soup will be eaten.
Step 5: Bring It All Together
Add the shredded chicken back into the pot and let it warm through for 3–5 minutes.
Taste the soup one final time. Adjust salt and pepper. This is your moment to balance everything—ginger warmth, garlic depth, chicken richness.
Turn off the heat.
Step 6: Serve with Care
Ladle the soup into deep bowls, making sure each serving gets:
- Plenty of chicken
- A good portion of noodles
- Bright vegetables
- Clear, golden broth
Finish with chopped scallions, fresh herbs, and a crack of black or white pepper.
If you like:
- Add a few drops of sesame oil for nuttiness
- Add chili oil for heat
- Squeeze a little lemon for brightness
Why This Soup Works
- Bone-in chicken gives body and depth
- Double ginger addition creates layered warmth
- Garlic cooked gently becomes sweet, not sharp
- Clear broth keeps flavors clean and soothing
This is not a heavy soup. It’s meant to restore, not overwhelm.
Storage and Reheating
- Keeps well in the fridge for 3–4 days
- Store noodles separately if possible
- Reheat gently—never boil hard
The flavor actually improves the next day.
Variations You’ll Love
- Asian-style: Add a splash of soy sauce and sesame oil
- Immune-boosting: Add turmeric and extra ginger
- Spicy: Add fresh chili or chili crisp
- Creamy twist: Stir in a little coconut milk
Final Thoughts
Classic Ginger Garlic Chicken Noodle Soup is more than just food. It’s care in a bowl. It’s what you make when you want something honest, warming, and deeply satisfying without being complicated.
One spoonful at a time, it slows you down, warms you up, and reminds you why simple food—done right—is always the most powerful.