I recently whipped up a bowl of nourishing chicken noodle soup that features tender chunks of chicken, aromatic ginger and garlic, and crisp vegetables like bok choy. With a base of rich chicken broth and silky noodles, this Chinese-inspired twist on a classic is ready in just 25 minutes.

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I recently stumbled upon a twist on a classic that I just had to share. In only 25 minutes, I made this Chinese-inspired Ginger Garlic Chicken Noodle Soup and it completely surprised me with its flavor punch.

Using 1 lb of boneless chicken thighs, low-sodium chicken broth, egg noodles and a whole lot of fresh ginger and garlic, the soup ended up having a refreshingly bold taste. I love how the ginger and garlic really carry the dish, complemented by sliced carrots, celery, and a few pieces of bok choy.

A dash of soy sauce and just a hint of sesame oil give it that extra Asian twist, reminding me of some of my favorite gut-healing chicken noodle soup recipes. I was also inspired by different takes on ginger recipes and Smitten Kitchen creations.

If you’re looking for a nourishing and zesty bowl of noodle soup, this recipe might just be your new go-to. Enjoy it!

Why I Like this Recipe

I really like this recipe because I can throw it all together really quick and have a comforting meal ready in like 25 minutes. The mix of ginger, garlic and soy sauce gives it a unique flavor that always reminds me of homemade Chinese takeout, and it’s just super tasty. I also appreciate that it’s packed with veggies like bok choy and celery, so i feel like i’m eating something healthy even when i just need a quick dinner. Lastly, i love that i can change things up a little bit if i want too – whether that be using different noodles or tweaking the seasonings, it always feels like my own special creation.

Ingredients

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Chicken: Loads of lean protein that builds a hearty, savory base perfect for a comfort soup.
Ginger: Adds a spicy kick plus warming notes and has natural anti-inflammatory benefits.
Garlic: Imparts bold, tangy flavor and help boosts immunity with every spoonful.
Chicken broth: A savory, low-sodium liquid base that ties all of the flavors together.
Egg noodles: They supply satisfying carbohydrates and easily soak up the soup’s hearty taste.
Carrot: Offers natural sweetness, crunch and essential vitamins while boosting the bowl’s color.
Bok choy: Fresh, crisp greens rich in fiber that add a mild, refreshing balance.
Soy sauce: Brings a salty, umami depth to the broth while accenting overall taste.

Ingredient Quantities

1 lb boneless, skinless chicken thighs (or breasts) cut into bite-sized pieces

6 cups low-sodium chicken broth

8 oz egg noodles or Chinese wheat noodles

2 tablespoons fresh ginger, finely minced

4 cloves garlic, minced

1 medium carrot, sliced thinly

2 stalks celery, sliced

1 cup bok choy, roughly chopped

2 tablespoons soy sauce

1 teaspoon sesame oil

Salt and pepper, to taste

2 green onions, sliced (for garnish)

How to Make this

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1. Heat a tablespoon of vegetable oil in a large pot over medium heat and add the minced ginger and garlic; cook for about 1 minute until they get really fragrant.

2. Toss in the chicken pieces and cook until they’re lightly browned on all sides, about 3 to 4 minutes.

3. Pour in the 6 cups of low-sodium chicken broth, then add the soy sauce and sesame oil; stir well and bring the mixture to a boil.

4. Once boiling, add the thinly sliced carrot and celery slices, then lower the heat and let the soup simmer for about 5 minutes.

5. Add in the noodles (egg noodles or Chinese wheat noodles) and let them cook in the simmering soup for around 5 to 6 minutes until they are tender.

6. Mix in the roughly chopped bok choy and cook for another 2 minutes.

7. Taste the soup and season it with salt and pepper according to your liking.

8. Remove the pot from the heat once all the ingredients have cooked through.

9. Ladle the soup into bowls, making sure every bowl gets a good mix of chicken, veggies, and noodles.

10. Finally, top the soup with the sliced green onions and serve hot. Enjoy your soup!

Equipment Needed

1. Large pot for cooking the soup
2. Chef’s knife for chopping the chicken and vegetables
3. Cutting board to safely chop all the ingredients
4. Wooden spoon to stir the soup while it’s cooking
5. Ladle for serving the soup into bowls
6. Measuring cups to get the right amounts of broth and oil
7. Measuring spoons for the soy sauce, ginger, garlic and other spices
8. Soup bowls for serving everyone their hot meal

FAQ

Q: Can I substitute chicken thighs with chicken breasts? A: Yep, you can use breasts if that's what you have, but keep in mind that thighs tend to be more flavorful and moist.

Q: Can I use a different type of noodle? A: Sure thing, if you don't have egg noodles or Chinese wheat noodles, you could try spaghetti or even rice noodles. Just adjust the cooking time accordingly.

Q: How long does the soup take to make? A: It takes around 30-40 minutes from start to finish, including prepping and simmering everything together.

Q: Can I add other veggies to the soup? A: Absolutely, feel free to toss in spinach, bell peppers, or peas. Just be careful not to overcook them so they keep some crunch!

Q: Any tips for boosting the flavor? A: Try giving the garlic and ginger a quick sauté before adding the broth. It brings out their flavors even more and makes the soup really tasty.

Ginger Garlic Chicken Noodle Soup Recipe Substitutions and Variations

Chicken: If you dont have chicken thighs or breasts, you can swap it for firm tofu or even shrimp if you like seafood twists.
Chicken broth: If you’re out of chicken broth, low-sodium veggie broth works just as good for a lighter flavor.
Egg noodles: You can replace egg noodles with rice noodles or even spaghetti for a different texture.
Fresh ginger: In a pinch, use about 1/2 teaspoon of ground ginger, keep in mind that the flavor might be a bit different.
Bok choy: Baby spinach or kale can be used instead of bok choy if you want to experiment with greens.

Pro Tips

1. One thing that really helps is to make sure you brown the chicken properly. Don’t cram the pieces in the pan, or they might steam instead of searing which will lose that nice flavor boost.
2. I found that letting the ginger and garlic fry just a tiny bit longer than needed sometimes makes the soup deeper in flavor. Just be careful not to burn it because then it tastes bitter.
3. Keep an eye on the noodles while they’re cooking because they can turn mushy if left too long. Tasting them a little sooner can help you catch them right when they’re perfectly firm.
4. If you want a little extra zing, try adding a splash of extra soy or a squeeze of lemon at the end. It gives the soup a bright finish that balances all the warm flavors.