Ginger Garlic Chicken Noodle Soup – Healthy Asian Soup Recipe
Some soups whisper. This one walks in, kicks off its shoes, and wraps you in a steamy, gingery hug. Ginger Garlic Chicken Noodle Soup isn’t shy about flavor—it brings the heat, the zing, and just enough attitude to wake up your tastebuds.
Take classic chicken soup and give it a bold twist. We’re talking a generous thump of fresh ginger, sweet caramelized shallots, and a splash of hoisin for that savory depth. Then finish it off with a squeeze of lime, a shower of cilantro, and crispy toasted garlic chips that crackle with every bite. Tell me that doesn’t sound like comfort in a bowl.
This isn’t just another Healthy Soup recipe—it’s an Asian Soup that feels both nourishing and exciting. The kind you crave after a long day when your brain says “takeout” but your body says “be nice to me.” IMO, this one wins every time.
And here’s the best part: it’s ridiculously simple. Crisp up the garlic for that golden, crunchy garnish. Sauté the aromatics until your kitchen smells like next-level Asian Cooking. Gently poach the chicken in a fragrant broth. Toss in tender rice noodles. Done. No complicated steps. No culinary gymnastics. Just Easy Soups done right.
The result? A bright, gingery Ginger Chicken bowl that tastes like it simmered all day—even though it didn’t. It’s light but satisfying, cozy but fresh. Pair it with a crisp Soup And Salad combo, or go full comfort mode with a Soup And Sandwich situation. Either way, dinner feels sorted.
Whether you’re diving into more Asian Recipes or just building your list of go-to Healthy Soup options, this one deserves a permanent spot. Cold night? Long day? Need a reset? Grab a spoon.
Ginger Garlic Chicken Noodle Soup – Healthy Asian Soup Recipe
Ingredients
- 3 tablespoons neutral oil, divided
- 5 garlic cloves, thinly sliced
- 3 large shallots, peeled and thinly sliced
- 1 (3-inch) piece ginger, peeled and cut into thin slices
- 1/4 cup hoisin sauce
- 2 quarts low-sodium chicken broth or water
- 2 pounds chicken thighs or breasts (boneless or bone-in, skin removed if preferred)
- 4 scallions, thinly sliced, white and green parts separated
- 2 teaspoons toasted sesame oil
- 8 ounces rice noodles (vermicelli recommended)
- Kosher salt and soy sauce, to taste
Optional Garnishes:
- Fresh cilantro leaves, torn
- 1 lime, cut into wedges
- Chili-garlic paste or chili crisp
Instructions
- Cook the rice noodles according to the package instructions. Once tender, rinse with warm water to remove excess starch and set aside.
- In a large pot, heat 2 tablespoons of the oil over medium-low heat. Add the sliced garlic and cook, stirring frequently, until it turns lightly golden and crisp, about 2 to 3 minutes after the oil heats up. Use a slotted spoon to transfer the garlic to a plate and set aside for later.
- Raise the heat to medium and add the remaining tablespoon of oil to the pot. Stir in the shallots and ginger. Cook, stirring often, until the shallots soften and begin to brown slightly, about 5 minutes. Add the hoisin sauce and cook for about 1 minute, allowing the flavors to deepen.
- Pour in the chicken broth or water and bring to a boil. Reduce the heat to maintain a gentle simmer. Add the chicken pieces along with the white parts of the scallions. Let the chicken cook until tender and fully cooked through. The thickest portion should reach about 160°F on an instant-read thermometer. Boneless breasts will take approximately 10 to 15 minutes, while bone-in thighs may take 25 to 30 minutes.
- Turn off the heat and transfer the chicken to a plate. Shred the meat using two forks, removing and discarding bones and skin if necessary. Skim off any excess fat from the surface of the broth if desired. Discard the ginger slices.
- Return the shredded chicken to the pot. Stir in the sesame oil and the green parts of the scallions. Taste the broth and adjust seasoning with salt or soy sauce as needed. If the soup has cooled, reheat gently until simmering before serving.
- To serve, divide the noodles evenly among four bowls. Ladle the hot broth and shredded chicken over the noodles. Top with the crispy garlic and fresh cilantro. Serve with lime wedges and chili-garlic paste on the side for extra flavor and heat.
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