Can I substitute the chicken thighs?

Yes! Chicken breasts work fine, though thighs stay more tender. If you want extra richness, use bone-in chicken thighs and just remove the bones after simmering.

Can I use different noodles?

Absolutely. Udon, egg noodles, or even rice noodles will work. Just adjust the cooking time.

How do I store leftovers?

Keep broth and noodles separate if possible (so they don’t get mushy). Store both in airtight containers in the fridge for up to 3 days.

Can I make this soup spicy?

Yes! Add more chili oil, toss in sliced chilis, or simmer a dried chili in the broth.

Ginger Garlic Chicken Noodle Soup: 3 Irresistible Flavor Secrets

Description

This Ginger Garlic Chicken Noodle Soup is a warm, cozy, flavor-packed bowl loaded with tender shredded chicken, fresh ginger, garlic, ramen noodles, scallions, and a tangy soy-vinegar drizzle. Perfect for busy nights, chilly days, or whenever you need a nourishing homemade meal fast.

Ingredients

Scale

For the Soup

2 lb boneless skinless chicken thighs
6 garlic cloves, thinly sliced
1 piece ginger (3 inches), peeled and finely chopped
Whites from 1 bundle scallions, thinly sliced (greens reserved)
4 tsp kosher salt
Freshly ground black or white pepper, to taste
10 cups water
8 oz dried ramen noodles or curly noodles
1 cup carrots, cut into thin matchsticks

For the Sauce Drizzle

1/4 cup black rice vinegar
1/4 cup soy sauce
2 tbsp toasted sesame oil
Crispy chili oil, to taste

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Instructions

Simmer the Chicken & Aromatics:
Add the chicken thighs, garlic, ginger, scallion whites, salt, pepper, and water to a large pot. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until chicken is very tender, about 15 minutes.
Make the Sauce:
In a bowl, whisk together the black rice vinegar, soy sauce, sesame oil, and chili oil. Adjust spice level as desired.
Shred the Chicken & Cook the Noodles:
Remove chicken from the pot and shred with two forks. Add noodles and carrot matchsticks to the broth and cook 3–4 minutes.
Combine:
Return shredded chicken to the pot and stir. Taste and season with more salt, pepper, or soy sauce if needed.
Serve:
Ladle the soup into bowls. Top with scallion greens and drizzle each bowl with 1 tablespoon of the soy-vinegar sauce. Add extra chili oil if you love heat.

Notes

Keep noodles separate when storing so they don’t get mushy.
Add more ginger or garlic for an extra immune-boosting kick.
Use pre-shredded carrots for a quicker prep.

Customize the heat level by adjusting the chili oil.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: Approx. 380 kcal
Sugar: 3 g
Sodium: 980mg (varies with soy sauce)
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 110 mg