This Ginger Garlic Chicken Noodle Soup is warm and comforting. The tender chicken, soft noodles, and a kick of ginger and garlic make each spoonful delightful!
When I make this soup, my kitchen smells amazing! It’s like a cozy hug in a bowl. Plus, it’s super easy to whip up after a long day! 🍜😊
Key Ingredients & Substitutions
Ginger: Fresh ginger adds a warm, spicy kick to the soup. If fresh ginger isn’t available, you can use 1 teaspoon of ground ginger, but it won’t have the same punch!
Garlic: Minced garlic brings great flavor. If you need to cut down on fresh ingredients, garlic powder can work in a pinch; use about 1/4 teaspoon per clove.
Chicken broth: Homemade broth is fantastic if you have the time, but store-bought low-sodium options are great, too. Vegetable broth can be a good substitute for a vegetarian option.
Noodles: I love using ramen, but any noodle like udon or rice noodles can work. If you’re gluten-free, there are great rice noodles available!
Shiatsu mushrooms: These add depth. If you can’t find them, feel free to use button or cremini mushrooms instead. Dried mushrooms are also a tasty alternative; just rehydrate them first.
How Do I Shred Cooked Chicken Easily?
Shredding chicken can be quick and easy! After cooking the chicken breasts, let them rest for a few minutes. This makes them easier to handle. Using two forks is the best method:
- First, hold one fork in each hand.
- Use one fork to hold the chicken breast in place.
- With the other fork, pull apart the meat into shreds. It should separate easily if cooked properly!
This technique works great and ensures your chicken is perfectly shredded for the soup! Plus, you can adjust the size of the shreds based on your personal preference.
Ginger Garlic Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 6 cups chicken broth (preferably homemade or low sodium)
- 2 boneless, skinless chicken breasts
- 1 tablespoon soy sauce
- 1 package fresh or dried ramen noodles (about 4-5 ounces)
- 1 cup shiitake mushrooms, sliced
- 3 green onions, thinly sliced (separate white and green parts)
- 1 fresh red chili, thinly sliced (optional for heat)
- 2 cups baby spinach or other leafy greens
- 2 soft-boiled eggs, halved (optional garnish)
- Salt and black pepper, to taste
- Fresh cilantro or parsley (optional garnish)
How Much Time Will You Need?
This delicious Ginger Garlic Chicken Noodle Soup takes about 10 minutes of prep time and 30 minutes of cooking time, making it perfect for a quick yet satisfying meal. In just 40 minutes, you’ll have a warm and comforting bowl of soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Flavors:
Start by heating the vegetable oil in a large pot over medium heat. When the oil is hot, add the minced garlic and ginger. Sauté them for about 1-2 minutes, stirring frequently until they become fragrant. Just be mindful not to let them burn!
2. Prepare the Broth:
Next, pour in the chicken broth and bring the mixture to a boil. Once boiling, add the chicken breasts and the white parts of the green onions. Reduce the heat to a simmer, covering the pot, and let it cook for about 15-20 minutes, until the chicken is thoroughly cooked.
3. Shred the Chicken:
Once the chicken is done cooking, carefully remove it from the pot and set it aside to cool for a few minutes. When it’s cool enough to handle, shred the chicken into bite-sized pieces using two forks.
4. Cook the Noodles and Mushrooms:
While the chicken is cooling, add the soy sauce, sliced shiitake mushrooms, and noodles to the simmering broth. Cook according to the noodle package instructions, usually around 3-5 minutes, until the noodles are tender.
5. Add Spinach and Chicken:
Stir in the baby spinach and the shredded chicken you prepared earlier. Allow the spinach to wilt and everything to heat through for about 2 minutes.
6. Season the Soup:
Give the broth a taste and adjust the seasoning with salt and black pepper for your preferred flavor.
7. Serve it Up:
Use a ladle to pour the soup into bowls. Top each serving with slices of the green parts of the green onions, fresh chili slices if you’re daring, and a halved soft-boiled egg to make it extra special.
8. Final Touches:
For a fresh finish, sprinkle with cilantro or parsley if you’d like. Enjoy your cozy, flavorful Ginger Garlic Chicken Noodle Soup, and feel the warmth it brings!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken or any cooked chicken works great. Just add it towards the end to heat through, and you’re good to go!
What If I Don’t Have Ramen Noodles?
No problem! You can substitute with other noodles like udon, rice noodles, or even egg noodles. Just adjust the cooking time according to the type of noodles you choose!
How Can I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Just reheat on the stove or in the microwave over medium heat. Keep in mind that the noodles may soak up more broth, so you might want to add a splash of water or broth when reheating.
Can I Make This Soup Vegetarian?
Yes! Simply use vegetable broth, tofu, or additional vegetables instead of chicken. You can also skip the eggs for a completely plant-based option!