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To make a delicious Ginger Garlic Chicken Noodle Soup, gather these key ingredients: - 1 lb (450g) boneless, skinless chicken thighs, cubed - 2 tablespoons olive oil - 1 large onion, diced - 4 cloves garlic, minced - 2 inches fresh ginger, grated - 6 cups chicken broth - 2 cups water - 4 oz (120g) rice noodles or egg noodles - 2 cups fresh spinach - 1 carrot, julienned - 3 green onions, sliced - 1 tablespoon soy sauce - 1 tablespoon sesame oil - Salt and pepper to taste - Fresh cilantro for garnish These ingredients bring rich flavor and warmth to each bowl. The chicken thighs add tenderness. Ginger and garlic give it a bright zing. You can add a few optional ingredients to boost the taste: - Mushrooms for umami - Chili flakes for heat - Lime juice for zest - Bell peppers for crunch These extras can change the soup's flavor profile. They allow you to make it your own. If you or someone you know has allergies, here are some simple swaps: - Use vegetable broth instead of chicken broth for a vegan option. - Replace soy sauce with coconut aminos for a gluten-free choice. - Swap rice noodles for quinoa or zucchini noodles for a low-carb option. These substitutions let everyone enjoy the soup. You can make it work for your needs. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 large diced onion and sauté it for about 5 minutes. Wait until the onion turns translucent. Then, stir in 4 minced garlic cloves and 2 inches of grated ginger. Cook this mix for about 2 minutes. You want to smell that rich aroma fill your kitchen. Next, add 1 pound of cubed boneless, skinless chicken thighs to the pot. Cook the chicken for about 5 to 7 minutes. Ensure the chicken is no longer pink. Once the chicken is cooked, pour in 6 cups of chicken broth and 2 cups of water. Bring the mix to a boil. After it boils, reduce the heat. Let it simmer for about 10 minutes. This step helps the flavors blend beautifully. Now it’s time for the noodles! Add 4 ounces of rice noodles or egg noodles and 1 julienned carrot to the pot. Cook these for an additional 5 minutes until the noodles are tender. Stir in 2 cups of fresh spinach, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil. Season with salt and pepper to taste. Let this simmer for another 2 to 3 minutes until the spinach wilts. Serve the soup hot, topped with sliced green onions and fresh cilantro for a bright finish. Enjoy this heartwarming bowl of goodness! To make the best Ginger Garlic Chicken Noodle Soup, focus on the flavors. Start with fresh garlic and ginger. Their bright taste makes the soup special. Sauté the onion until soft and sweet. This builds a rich base. Add the chicken thighs next. Make sure they cook fully. Nobody likes raw chicken in their soup. Use low-sodium chicken broth for a lighter taste. It lets the other flavors shine. When cooking the noodles, watch the time. Overcooked noodles can turn mushy. Add them just before serving to keep them firm. Finally, a splash of soy sauce and sesame oil adds depth. Don't skip the salt and pepper; they tie everything together. One mistake is not using enough aromatic ingredients. Garlic and ginger are key to great flavor. Another common error is overcooking the chicken. It should be juicy, not dry. Be careful with the heat when simmering. Too high can make the soup cloudy. Also, don’t forget to taste as you cook. Adjust the seasonings along the way. This will help you perfect your soup. To make this soup healthier, swap chicken thighs for skinless chicken breast. You can also cut back on oil. For a vegan version, replace the chicken with tofu or chickpeas. Use vegetable broth instead of chicken broth. Add more veggies like bell peppers, zucchini, or mushrooms. These not only boost nutrition but also add flavor and color. Adjust the seasonings to maintain a rich taste. This soup can be both healthy and delicious. Pro Tips Marinate for Flavor: For an extra depth of flavor, marinate the chicken in soy sauce, ginger, and garlic for 30 minutes before cooking. Use Homemade Broth: If possible, use homemade chicken broth for a richer taste and better nutrition. Vegetable Variations: Feel free to add other vegetables like bell peppers or mushrooms for added texture and nutrients. Adjust Spice Level: If you like a kick, add a pinch of red pepper flakes or a dash of sriracha for some heat. {{image_2}} You can switch out chicken for other meats. Try turkey, shrimp, or tofu. Each option brings a new taste. For turkey, use thighs or breast, cut into cubes. If using shrimp, add them last to keep them tender. Tofu is great for a vegan option. Use firm tofu, cut into small cubes. Cook it until golden for extra flavor. Both rice noodles and egg noodles work well in this soup. Rice noodles are light and soak up the broth. They cook fast and add a nice texture. Egg noodles are thicker and add heartiness. They also have a rich flavor. Choose rice noodles for a gluten-free option. If you like more chew, go with egg noodles. To make your soup unique, try adding new herbs and spices. A squeeze of lime brightens the dish. Add fresh basil or mint for a twist. You can also stir in a spoonful of chili paste for heat. For a deeper taste, mix in miso paste or a dash of fish sauce. Each addition can change the whole soup experience. To keep your ginger garlic chicken noodle soup fresh, store it in an airtight container. Let the soup cool to room temperature first. Then, place it in the fridge. It should stay good for about 3 to 4 days. If you want, you can separate the noodles from the soup. This helps keep them from getting too soft. When you’re ready to enjoy your leftovers, reheat the soup on the stove. Pour it into a pot over medium heat. Stir it often to warm it evenly. If the soup seems thick, add a splash of water or broth. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This way, it heats well without cooking too much. Freezing is a great option if you want to store your soup for longer. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top to allow for expansion. Label the bags with the date. Your soup can last up to 3 months in the freezer. When you want to eat it, thaw it overnight in the fridge. Then, reheat it on the stove or in the microwave. Enjoy your warm, flavorful bowl anytime! Yes, you can make this soup ahead of time. The flavors get better as it sits. Just store it in the fridge for up to three days. When you are ready to eat, reheat it on the stove. Add a little water if it gets too thick. You can serve this soup with crusty bread or a fresh salad. A light green salad with lemon dressing pairs well. You could also try some spring rolls for a fun crunch. These sides add texture and balance to the soup. To spice it up, add sliced jalapeños or red pepper flakes. You can also use a splash of hot sauce. For a different flavor, try fresh chili peppers. Just start small and taste as you go. Adjust according to your heat preference. You’ve learned how to make a tasty Ginger Garlic Chicken Noodle Soup. We covered essential and optional ingredients, along with smart substitutions for food allergies. I shared step-by-step instructions for cooking, plus tips to improve your soup. Remember, you can tweak this recipe to fit your taste. Try different proteins or noodles for new flavors. Storing leftovers and reheating them right keeps the soup fresh. Enjoy creating and sharing this warm dish with friends and family. Happy cooking!

Ginger Garlic Chicken Noodle Soup

A comforting and flavorful chicken noodle soup infused with ginger and garlic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cubed
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 inches fresh ginger, grated
  • 6 cups chicken broth
  • 2 cups water
  • 4 oz rice noodles or egg noodles
  • 2 cups fresh spinach
  • 1 medium carrot, julienned
  • 3 green onions sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion and sauté for about 5 minutes or until translucent.
  • Stir in the minced garlic and grated ginger; cook for an additional 2 minutes until fragrant.
  • Add the cubed chicken thighs to the pot, cooking until they are no longer pink, about 5-7 minutes.
  • Pour in the chicken broth and water. Bring the mixture to a boil.
  • Once boiling, reduce the heat and let it simmer for about 10 minutes to allow flavors to meld.
  • Add the rice noodles (or egg noodles) and julienned carrot to the pot. Cook for another 5 minutes until the noodles are tender.
  • Stir in the spinach, soy sauce, sesame oil, and season with salt and pepper to taste.
  • Allow it to simmer for an additional 2-3 minutes until spinach is wilted.
  • Serve the soup hot, garnished with sliced green onions and fresh cilantro.

Notes

Fresh cilantro adds a nice touch as a garnish.
Keyword chicken, garlic, ginger, noodle, soup