This Ginger Garlic Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, chewy noodles, and a splash of zest from ginger and garlic, it’s super comforting.
Whenever I’m under the weather, this soup is my go-to. It’s simple to make and perfect for cozy nights. Plus, who doesn’t love slurping up delicious noodles? 🍜
Key Ingredients & Substitutions
Chicken Thighs: I love using chicken thighs for their rich flavor and tenderness. If you’re looking for a lighter option, skinless chicken breasts work well too. You can also use rotisserie chicken for an even quicker option!
Ginger: Fresh ginger is key for that zing! If you don’t have fresh, powdered ginger is a good substitute, but use about half the amount. However, the fresh stuff really gives the dish its bright flavor.
Bok Choy: Baby bok choy adds a lovely crunch. If you can’t find it, try spinach, Swiss chard, or kale as alternatives. They add great nutrients and flavor, too!
Noodles: I usually opt for ramen for its texture, but any type of noodle works—try rice noodles or even whole wheat noodles for a healthier spin. Just adjust the cooking time as needed.
How Do I Sauté Without Burning Garlic?
Sautéing garlic can be tricky since it burns easily, which can turn your dish bitter. Here’s how to do it right:
- Use medium heat to control the cooking process.
- Add minced garlic and ginger after the oil is heated and ensure it’s combined with something to prevent direct contact with the pan.
- Keep stirring for about 1-2 minutes until fragrant, then quickly move on to adding the broth.
Small steps like these ensure you get the full aromatic benefits without the burnt taste. Happy cooking!
Ginger Garlic Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 boneless, skinless chicken thighs (grilled or pan-seared)
- 6 cups chicken broth
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 2 servings fresh or dried ramen or egg noodles
- 2 cups baby bok choy, chopped (or similar leafy green)
- 3 green onions, thinly sliced (separate white and green parts)
- 1 tablespoon soy sauce (adjust to taste)
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili flakes or chili oil (adjust to heat preference)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon vegetable oil or olive oil
How Much Time Will You Need?
This delightful Ginger Garlic Chicken Noodle Soup takes about 15-20 minutes of prep and cooking time. Once you start simmering the broth, you’ll be enjoying a hot, comforting bowl of soup in no time!
Step-by-Step Instructions:
1. Prepare the Chicken:
Season your chicken thighs lightly with salt and pepper. Heat a grill pan or skillet over medium heat and cook the thighs for about 5-7 minutes per side until they are nicely charred and cooked through. Once done, remove from the heat and let them rest. After resting, slice or shred the chicken into thin pieces and set aside.
2. Sauté Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, minced ginger, and the white parts of the sliced green onions. Sauté for about 1-2 minutes until everything is fragrant, but watch carefully to ensure the garlic doesn’t burn!
3. Create the Soup Base:
Pour the chicken broth into the pot and bring the mixture to a gentle simmer. This is where the magic happens and all those aromas come together!
4. Add the Greens:
Next, toss in the chopped bok choy and let it simmer for 3-4 minutes until it becomes tender but still vibrant green.
5. Cook the Noodles:
In a separate pot, cook the noodles according to the package instructions until they are al dente. Once cooked, drain them and set aside for serving.
6. Final Touches:
Stir in the soy sauce and toasted sesame oil into the soup base. Taste it and adjust with more salt or soy sauce if needed. This step really brings everything together!
7. Assemble Your Bowls:
To serve, place a portion of noodles in each bowl. Carefully ladle the hot broth with bok choy over the noodles. The noodles will soak up all that delicious flavor!
8. Garnish and Enjoy:
Top each bowl with the sliced grilled chicken, sprinkle the green parts of the scallions on top, and add a dash of chili flakes or a drizzle of chili oil for a spicy kick if you like it hot!
9. Serve Hot:
Enjoy your fragrant and comforting Ginger Garlic Chicken Noodle Soup immediately. It’s the perfect way to warm up and lift your spirits!
This soup is simple, nourishing, and sure to be a hit at the dinner table! 🍜
Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover roasted or rotisserie chicken works perfectly. Just shred or slice it, and add it to the soup during the last few minutes of cooking to heat through.
What If I Can’t Find Bok Choy?
No problem! You can substitute with other leafy greens like spinach or kale. Just chop them and add to the soup in the last few minutes of cooking for a quick wilt.
Can I Make This Soup Vegetarian?
Yes! To make it vegetarian, simply replace the chicken broth with vegetable broth and omit the chicken. You can add tofu for protein and additional texture!
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For the best texture, keep the noodles separate from the broth until you’re ready to reheat and serve!