Ginger Garlic Chicken Noodle Soup Recipe


ginger chicken noodle soup

A comforting bowl of soul-warming soup is a wonderful way to nourish your body throughout the winter months. This flavorful fusion of ginger, lemongrass, and garlic adds a yummy spin to a winter favorite – with a boost of wholesome fiber, vitamins, and minerals thanks to add-ins like snow peas and mung beans.



  • 1 fresh bone-in chicken, about 4 pounds (remove giblets)
  • 2-inch piece of fresh ginger
  • 1 small onion
  • 2 cloves garlic


  1. Put chicken in a big soup pot. Cover with water.
  2. Peel ginger and slice diagonally into four pieces. Add to pot.
  3. Peel onion and cut into quarters. Add to pot.
  4. Peel garlic and smash with the flat side of a chef's knife. Add to pot.
  5. Bring soup to a boil and then turn down heat to simmer. Skim off any foam. Let simmer for an hour.
  6. Remove chicken from pot and discard skin and bones. Cut meat into bite-sized pieces for soup.
  7. Strain broth, reserving pieces of ginger.
  8. Refrigerate broth until needed for soup. Fat will rise to the top and can be skimmed off.



  • 8 cups chicken broth (see recipe above)
  • 2 cups cooked chicken
  • 2 cups snow peas (½ pound)
  • 2 stalks lemongrass (or the zest of one lemon)
  • 1 cup fresh mung bean sprouts
  • 2 cups dry cellophane noodles
  • Optional: Asian fish sauce boosts flavor but adds sodium


  1. Soak noodles as directed on package and divide among four bowls.
  2. Combine all other ingredients in soup pot.
  3. Heat thoroughly. Pour soup over noodles and serve immediately.

Makes 4 servings


Each serving contains about:

  • 342 calories
  • 8 g fat (4 g saturated fat, no trans fat)
  • 53 mg cholesterol
  • 203 mg sodium
  • 53 g carbohydrate
  • 2 g dietary fiber
  • 3 g sugars
  • 29 g protein

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