Classic Ginger Garlic Chicken Noodle Soup Recipe (Comforting & Healing!)

There’s nothing quite like a big bowl of homemade chicken noodle soup when you need comfort, warmth, or healing. This classic ginger garlic chicken noodle soup takes the traditional recipe and adds fresh ginger and garlic for extra flavor and immune-boosting power. It’s basically a hug in a bowl.

I make this soup constantly during cold weather or whenever someone in my house is feeling under the weather. The combination of tender chicken, hearty vegetables, perfectly cooked noodles, and that warming ginger-garlic broth is exactly what you need on a chilly day or when you’re fighting off a cold.

The best part? This is made completely from scratch but still comes together in about 45 minutes. It’s not one of those recipes that requires hours of simmering (though you can if you want). Just real ingredients, simple cooking, and the most comforting bowl of soup you’ll ever have.

Why You’ll Love This Recipe

Made From Scratch, Actually Easy – Homemade chicken noodle soup doesn’t have to take all day. This comes together in about 45 minutes, and most of that is just simmering time where you’re not actively doing anything.

Ginger and Garlic Boost – Fresh ginger and lots of garlic add incredible flavor and have natural healing properties. When you’re sick, this soup is basically medicine. When you’re not sick, it’s just delicious comfort food.

Thick, Hearty, and Satisfying – This isn’t watery soup with three sad noodles floating in it. This is thick, chunky, and packed with chicken, vegetables, and noodles. It’s a complete meal in a bowl.

Perfect Cold Weather Food – When it’s freezing outside and you need something warming, this soup delivers. The hot broth, the aromatics from ginger and garlic, and all those hearty ingredients make it the ultimate cold-weather comfort food.

Healing When You’re Sick – Chicken soup really does help when you’re under the weather. The steam opens up congestion, the broth keeps you hydrated, and the ginger and garlic have anti-inflammatory properties. Plus, it just makes you feel better.

Freezer-Friendly – Make a big batch and freeze portions for later. Future sick you (or just future hungry you) will be very grateful to have homemade soup ready to go.

Ingredients

Here’s what you need to make this comforting, healing soup from scratch.

For the Soup:

• 1.5 lbs boneless skinless chicken breasts or thighs
• 2 tablespoons olive oil or butter
• 1 large onion, diced
• 3 large carrots, peeled and sliced
• 3 celery stalks, sliced
• 6 cloves garlic, minced (use lots—it’s good for you!)
• 2 tablespoons fresh ginger, grated or minced
• 8 cups chicken broth (use good quality broth or homemade)
• 2 bay leaves
• 1 teaspoon dried thyme (or 3-4 fresh thyme sprigs)
• 8 oz egg noodles (or pasta of your choice)
• 2 cups fresh spinach or kale (optional but adds nutrition)
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving (optional but brightens everything)

Key Ingredient Notes:

Fresh Ginger is Essential – Fresh ginger has a warm, slightly spicy flavor that dried ginger can’t replicate. It also has anti-inflammatory properties that are especially good when you’re sick. Peel it and grate it finely or mince it small.

Lots of Garlic – Six cloves might seem like a lot, but garlic is what makes this soup so flavorful and healing. Garlic has natural antibacterial and antiviral properties, so load it up!

Quality Broth Matters – Since broth is the base of this soup, use good quality chicken broth. Homemade is best if you have it, but good store-bought works great too. Low-sodium lets you control the salt level.

Chicken Choice – Breasts or thighs both work. Thighs have more flavor and stay juicier, but breasts are leaner. You could also use a whole rotisserie chicken and shred it to save time.

Egg Noodles are Traditional – Wide egg noodles are classic for chicken noodle soup, but any pasta works. Just adjust cooking time based on what you use.

How to Make Classic Ginger Garlic Chicken Noodle Soup

This is easier than you think. Let’s make some healing, comforting soup.

Step 1: Sauté the Aromatics

Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery (this trio is called mirepoix and it’s the flavor base for tons of soups).

Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent.

Add the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant. Your kitchen should smell amazing right about now.

Pro tip: Don’t rush this step. Properly sautéing the aromatics builds the flavor foundation for the entire soup.

Step 2: Add Broth and Chicken

Pour in the chicken broth and add the bay leaves and thyme. Stir everything together.

Add the chicken breasts or thighs to the pot, making sure they’re mostly submerged in the broth. Bring the soup to a boil, then reduce heat to medium-low and let it simmer.

Cook for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F). The chicken should be tender and easy to shred.

Pro tip: Skim off any foam or impurities that rise to the surface during the first few minutes of boiling. This keeps your broth clear and clean.

Step 3: Remove and Shred the Chicken

Once the chicken is cooked through, carefully remove it from the pot and place it on a cutting board. Let it cool for a few minutes, then shred it with two forks or chop it into bite-sized pieces.

Set the shredded chicken aside. You’ll add it back to the soup later.

Step 4: Add the Noodles

Bring the soup back to a gentle boil. Add the egg noodles and cook according to package directions (usually 8-10 minutes) until tender.

Stir occasionally to prevent the noodles from sticking to the bottom of the pot.

Pro tip: If you’re planning to freeze this soup or store it for several days, cook the noodles separately and add them to individual bowls when serving. This prevents them from getting mushy.

Step 5: Add Chicken and Greens

Once the noodles are tender, return the shredded chicken to the pot. If using spinach or kale, add it now and stir until it wilts (just 1-2 minutes).

Remove the bay leaves and thyme sprigs if you used fresh thyme.

Step 6: Season and Serve

Taste the soup and adjust the seasoning with salt and pepper. The amount you need will depend on how salty your broth was.

Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side. A squeeze of fresh lemon brightens all the flavors and adds a nice zing.

Then grab a spoon, get cozy, and enjoy the most comforting soup ever.

What to Serve With Classic Ginger Garlic Chicken Noodle Soup

This soup is pretty much a complete meal on its own, but a few sides make it even better.

Crusty Bread – Warm, crusty bread for dipping in the broth is basically mandatory. Sourdough, French bread, or garlic bread all work beautifully.

Oyster Crackers – Classic soup accompaniment. The little crackers add a nice crunch and are perfect for floating on top of the soup.

Simple Green Salad – A light salad with a vinaigrette adds some freshness alongside the warm, hearty soup.

Grilled Cheese Sandwich – Soup and grilled cheese is a classic combo for a reason. The warm, melty sandwich with hot soup is ultimate comfort food.

Biscuits or Cornbread – Flaky buttermilk biscuits or sweet cornbread are perfect for soaking up all that delicious broth.

Avocado Toast – For a lighter option, some avocado toast on the side adds healthy fats and makes the meal more filling.

Storage Tips

This soup stores beautifully and often tastes even better the next day.

Refrigerator Storage:

Let the soup cool completely, then store in an airtight container in the refrigerator for up to 4-5 days.

Pro tip: The noodles will absorb liquid as the soup sits, making it thicker. Just add a splash of broth or water when reheating to thin it out.

Reheating:

Reheat gently on the stove over medium-low heat, stirring occasionally, until heated through. Add extra broth if needed to reach your desired consistency.

You can also microwave individual portions for 2-3 minutes, stirring halfway through.

Freezer Storage:

This soup freezes well, but the noodles can get mushy when frozen and thawed. For best results:

Option 1: Freeze the soup without the noodles. When you’re ready to eat, reheat the soup and cook fresh noodles to add.

Option 2: Freeze it with the noodles and just accept that the texture will be softer. It still tastes great!

Store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stove.

Meal Prep Tips:

Make a big batch on Sunday and portion it out for easy lunches throughout the week. This soup is perfect for meal prep because it reheats so well and is so satisfying.

If you’re sick, having this soup already made in the freezer is a lifesaver. No cooking required when you’re not feeling well.

Final Thoughts

This classic ginger garlic chicken noodle soup is one of those recipes that becomes part of your regular rotation. It’s comforting, it’s healing, and it’s just plain delicious. The ginger and garlic add so much flavor and warmth, and the whole thing just makes you feel better.

I love that it’s made from scratch but doesn’t require hours of work. It’s the kind of soup that feeds your body and your soul, whether you’re sick, cold, or just need some comfort food.

So grab your biggest pot, get that ginger and garlic ready, and make a batch. Your immune system (and your taste buds) will thank you. 🙂