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Ginger Garlic Chicken Noodle Soup

A restorative, immune-boosting soup with a ginger-garlic infused broth, tender chicken, and rice noodles. Ready in 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: Asian Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Broth Base
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger grated or julienned
  • 3 cloves garlic minced
  • 6 cups chicken broth low sodium
  • 2 tbsp soy sauce
  • 1 tsp fish sauce optional
Soup Contents
  • 2 cups cooked chicken shredded (rotisserie works well)
  • 8 oz rice noodles or thin egg noodles
  • 2 cups baby bok choy chopped
Garnishes
  • 2 stalks green onions sliced
  • 0.25 cup fresh cilantro chopped
  • 1 red chili sliced thinly

Equipment

  • Large Soup Pot
  • Saucepan for Noodles
  • Ladle
  • Knife

Method
 

  1. Cook noodles in a separate pot of boiling water according to package directions. Drain, rinse with cold water, and set aside.
  2. In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
  3. Pour in the chicken broth, soy sauce, and fish sauce. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Add the shredded chicken and bok choy to the broth. Simmer for another 2-3 minutes until greens are wilted.
  5. Divide the cooked noodles into bowls. Ladle the hot soup over the noodles.
  6. Top with green onions, cilantro, and fresh chili slices before serving.

Notes

Add a squeeze of lime juice right before serving for extra brightness.