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Ginger Garlic Chicken Noodle Soup

Ginger garlic chicken noodle soup simmers chicken thighs in a savory broth with fresh ginger, garlic, and vegetables. Wide egg noodles and green onions finish this comforting one-pot soup.
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Prep Time 15 minutes
Cook Time 36 minutes
Resting 5 minutes
Total Time 56 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, sliced
  • 2 stalks celery sliced
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1 tbsp soy sauce
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 lb chicken thighs boneless, skinless
  • 8 oz wide egg noodles
  • 3 green onions thinly sliced

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook, stirring occasionally, until beginning to soften, 5–6 minutes.
  3. Stir in the ginger and garlic and cook until fragrant, about 30 seconds.
  4. Add the broth, soy sauce, salt, pepper, and chicken.
  5. Bring to a boil over high heat.
  6. Reduce the heat to maintain a gentle simmer and cook uncovered for 15–20 minutes, until the thickest piece of chicken reaches 165°F.
  7. Transfer the chicken to a plate and let it rest for 5 minutes.
  8. Shred the chicken with two forks.
  9. Bring the broth to a boil.
  10. Add the egg noodles and cook according to the package directions, usually 6–8 minutes, until tender.
  11. Stir the shredded chicken and green onions into the soup and simmer for 1 minute before serving.

Notes

For the clearest broth, avoid boiling the soup vigorously after adding the chicken. Refrigerate leftovers in an airtight container for up to 3 days; freezing is possible, though the noodles may soften. For a gluten-free variation, use gluten-free tamari and rice noodles.