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An overhead close-up shot of a rustic ceramic bowl filled with homemade ginger garlic chicken noodle soup, showing tender shredded chicken, sliced carrots, and fresh herbs.

Ginger Garlic Chicken Noodle Soup: The Ultimate Cold-Fighting Recipe

This Ginger Garlic Chicken Noodle Soup is a potent, comforting, and delicious remedy for chilly days. Packed with fresh ginger, garlic, tender chicken, and classic vegetables, this easy-to-make soup is the ultimate immune-boosting meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tbsp Olive Oil
  • 1 large yellow onion diced
  • 2 large carrots peeled and sliced
  • 2 stalks celery sliced
  • 4 cloves garlic minced
  • 2 tbsp fresh ginger grated
  • 1.5 lbs boneless, skinless chicken thighs
  • 8 cups chicken broth low sodium
  • 1 tbsp soy sauce low sodium
  • 1 bay leaf
  • 6 oz wide egg noodles uncooked
  • 2 cups fresh spinach packed
  • 1/4 cup fresh parsley chopped
  • Salt and black pepper to taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Cutting Board
  • 1 Knife

Instructions
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
  2. Add the chicken thighs, chicken broth, soy sauce, and bay leaf to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
  3. While the soup is simmering, cook the egg noodles in a separate pot according to package directions. Drain and set aside.
  4. Carefully remove the cooked chicken thighs from the pot. Shred the meat using two forks, then return the shredded chicken to the pot. Discard the bay leaf.
  5. Stir the fresh spinach and parsley into the soup, allowing the spinach to wilt for about 1-2 minutes. Season with salt and pepper to taste.
  6. To serve, place a portion of the cooked noodles in each bowl and ladle the hot soup over top.

Notes

Tip 1: For the best flavor, use high-quality, low-sodium chicken broth.
Tip 2: Cook the noodles separately and store them separately to prevent them from becoming mushy in the leftover soup.
Tip 3: A squeeze of fresh lemon juice at the end can brighten up all the flavors beautifully.
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