Can you put ginger and garlic in chicken soup?

Yes, both ginger and garlic boost flavor and make the broth aromatic and soothing.

Can you put ginger in chicken noodle soup?

Absolutely. Ginger adds warmth and depth that pairs perfectly with tender chicken.

Is ginger and garlic good for chicken?

Yes, they enhance the flavor while offering natural anti-inflammatory benefits.

Is it okay to put garlic in chicken soup?

Definitely. Garlic adds richness and rounds out the savory profile of the broth.

Ginger Garlic Chicken Noodle Soup | Comforting & Flavorful

Name: Ginger Garlic Chicken Noodle Soup | Comforting & Flavorful
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian Fusion
Ingredients: 2 lb boneless skinless chicken thighs; 6 garlic cloves, thinly sliced; 1 piece ginger (3 inches), peeled and finely chopped; 1 bundle scallions (6 to 8 oz), thinly sliced, whites and greens separated; 4 tsp kosher salt; Freshly ground black or white pepper, to taste; 10 cups water; 8 oz dried ramen noodles or dried curly noodles; 1 cup carrot, cut into thin matchsticks; 1/4 cup black rice vinegar; 1/4 cup soy sauce; 2 tbsp toasted sesame oil; Crispy chili oil, to taste

Description

A warm, aromatic, and ultra-comforting ginger garlic chicken noodle soup that blends tender shredded chicken, springy noodles, and a deeply flavorful broth infused with fresh ginger, garlic, and scallions.

Ingredients

Scale

2 lb boneless skinless chicken thighs

6 garlic cloves, thinly sliced

1 piece ginger (3 inches), peeled and finely chopped

1 bundle scallions (6 to 8 oz), thinly sliced, whites and greens separated

4 tsp kosher salt

Freshly ground black or white pepper, to taste

10 cups water

8 oz dried ramen noodles or dried curly noodles

1 cup carrot, cut into thin matchsticks

1/4 cup black rice vinegar

1/4 cup soy sauce

2 tbsp toasted sesame oil

Crispy chili oil, to taste

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Instructions

1. Place chicken thighs, garlic, ginger, scallion whites, salt, pepper, and water into a large pot. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes until chicken is fully cooked and tender.

2. In a separate bowl, mix vinegar, soy sauce, sesame oil, and chili oil to make a drizzle sauce.

3. Remove chicken from the pot and shred it using two forks.

4. Add noodles and carrot matchsticks to the simmering broth and cook per noodle package instructions, about 3–4 minutes.

5. Return shredded chicken to the pot and warm for 1 minute. Adjust seasoning with more salt, pepper, or soy sauce if desired.

6. Divide soup into bowls. Top each with scallion greens and about 1 tablespoon of the sauce. Serve immediately with more sauce or chili oil if preferred.

Notes

Avoid overcooking the chicken to prevent toughness; remove and shred as soon as it’s tender.

Cook noodles separately or just before serving to maintain texture and prevent mushiness.

Add garlic and ginger early, but don’t burn them—sauté until fragrant for best flavor.

Scallion greens and sesame oil should be added last to preserve freshness and color.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 bowl
Calories: 2050–2200 (entire recipe)
Sugar: 8 g
Sodium: 4200 mg
Fat: 60 g
Saturated Fat: 15 g
Unsaturated Fat: 45 g
Trans Fat: 0 g
Carbohydrates: 220 g
Fiber: 7 g
Protein: 175 g
Cholesterol: 420 mg