Cozy Ginger Garlic Chicken Noodle Soup for Winter Wellness

When the winter wind blows, nothing warms you like a steaming bowl of soup.

This Ginger Garlic Chicken Noodle Soup is my favorite way to fight the chill.

It is bright, aromatic, and deeply restorative for your whole family.

Why You’ll Love This Recipe

This soup is a powerhouse of flavor and immune-boosting ingredients like turmeric and ginger.

It feels like a warm hug on a cold winter afternoon.

You only need one pot, which means minimal cleanup for busy nights.

Simple Cooking Steps

Making this soup is incredibly straightforward and stress-free for any beginner.

You will sauté fresh vegetables until they are soft and golden.

Then, let the broth simmer while the chicken cooks to tender perfection.

Ingredients You’ll Need

This recipe uses fresh produce and pantry staples you likely already have.

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 large carrots, sliced
• 3 stalks celery, sliced
• 4 tablespoons fresh ginger, minced
• 6 cloves garlic, minced
• 1 teaspoon ground turmeric
• 8 cups chicken bone broth
• 1.5 pounds boneless skinless chicken breasts
• 6 ounces wide egg noodles
• 2 cups fresh spinach
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Step-by-Step Directions

1. Heat olive oil in a large stockpot over medium heat.
2. Add onion, carrots, and celery, sautéing for 6 to 8 minutes until vegetables begin to soften.
3. Add the minced ginger, garlic, and turmeric; stir constantly for 60 seconds until highly fragrant.
4. Pour in the chicken bone broth and add the whole chicken breasts.
5. Bring the liquid to a boil, then reduce heat to low and simmer for 20 minutes.
6. Remove the chicken from the pot and shred using two forks.
7. Return the shredded chicken to the pot and add the egg noodles.
8. Simmer for 8 to 10 minutes or until the noodles are tender.
9. Stir in the fresh spinach, parsley, and lemon juice; cook for 1 to 2 minutes.
10. Adjust seasoning with salt and black pepper and serve hot.

Best Ways to Enjoy It

Serve this soup warm in your favorite big, ceramic bowls.

A side of crusty sourdough bread is perfect for dipping.

It is the ultimate comfort food for a quiet night in.

Keep It Fresh

Store any leftovers in an airtight container in the fridge.

It stays fresh and delicious for up to four days.

The noodles may soak up some broth as it sits.

Just add a splash of extra broth when you reheat it.

Recipe Tips for Best Results

• Use fresh ginger for the best aromatic zing.
• Do not skip the lemon juice at the very end.
• Shred the chicken while it is still warm and tender.
• Use bone broth for a richer and more filling base.
• Add extra spinach if you want a boost of greens.
• For a winter holiday crowd, simply double the batch.
• Avoid overcooking the noodles to keep them perfectly firm.

Ways to Switch It Up

• Swap the egg noodles for cooked brown rice or quinoa.
• Use chopped kale instead of spinach for more texture.
• Add a pinch of red pepper flakes for extra heat.

Common Questions

Can I use rotisserie chicken?

Yes, you can certainly use pre-cooked chicken to save time. Just add the shredded meat at the very end to warm through.

Is this soup freezer-friendly?

It freezes well, but I suggest freezing it without the noodles. Add fresh noodles when you are ready to reheat and serve.

I hope this golden soup brings warmth to your winter table. It is a recipe that truly feeds the soul. Happy cooking!

— Lidia

Amazing Ginger Garlic Chicken Noodle Soup

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 350 kcal

Ingredients

  

• 1 tablespoon olive oil
• 1 large onion , diced
• 3 large carrots , sliced
• 3 stalks celery , sliced
• 4 tablespoons fresh ginger, minced
• 6 cloves garlic , minced
• 1 teaspoon ground turmeric
• 8 cups chicken bone broth
• 1.5 pounds boneless skinless chicken breasts
• 6 ounces wide egg noodles
• 2 cups fresh spinach
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Instructions

 

• Heat olive oil in a large stockpot over medium heat.
• Add onion, carrots, and celery, sautéing for 6 to 8 minutes until vegetables begin to soften.
• Add the minced ginger, garlic, and turmeric; stir constantly for 60 seconds until highly fragrant.
• Pour in the chicken bone broth and add the whole chicken breasts.
• Bring the liquid to a boil, then reduce heat to low and simmer for 20 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit.
• Remove the chicken from the pot and shred using two forks.
• Return the shredded chicken to the pot and add the egg noodles.
• Simmer for 8 to 10 minutes or until the noodles are tender.
• Stir in the fresh spinach, parsley, and lemon juice; cook for 1 to 2 minutes until the spinach is wilted.
• Adjust seasoning with salt and black pepper and serve hot.