Chicken noodle soup is the ultimate comfort food, but we’ve taken it up a notch by adding a secret twist: ginger and garlic. These two simple ingredients bring out the absolute best flavor. There is something about a bowl of chicken noodle soup that just makes you feel better and truly warms your soul. Everything comes together in less than an hour, making it a great weeknight dinner. Whether you’re craving the traditional version or feeling like something creamier, this recipe is designed to fit your comfort food mood.
Don’t miss the slow cooker version of our chicken noodle soup to add to your crockpot rotation.
Why Our Recipe
- Our secret? We add ginger and garlic for the absolute best flavor!
- Classic version or creamy option to fit your comfort food mood!
- Use dried or frozen egg noodles or even try your hand at homemade.
You can customize your chicken noodle soup even further by using dried, frozen, or homemade egg noodles. Want to add extra protein? We love adding frozen peas to our soup! And if you’re short on time, rotisserie chicken is a great shortcut to get dinner on the table fast. We bet you anything your family will be coming back for seconds and thirds of this delicious soup.
Ingredient Notes
- Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe. If you’re pressed for time, feel free to substitute with 1 1/2 to 2 cups of pre-cooked chicken, such as rotisserie chicken or leftovers.
- Olive Oil: If you’re out of olive oil, you can substitute with another neutral cooking oil like vegetable or avocado oil.
- Carrots & Celery: You’ll need about 3 medium carrots and 4 celery ribs, sliced thinly for even cooking.
- White Onion: You can also use yellow or sweet onion.
- Ginger: Freshly grated ginger brings a warm flavor. Substitute with 1 teaspoon of dried ginger.
- Garlic: Fresh garlic is recommended for best flavor, but jarred or frozen minced garlic works as well.
- Chicken Broth: Opt for low-sodium chicken broth so you can adjust the salt to your preference throughout the cooking process. If you really want a special treat, try making your own chicken stock.
- Egg Noodles: You can use dried, frozen, or even homemade egg noodles. Dried noodles cook in about 8–10 minutes, while frozen will take a bit longer. If making homemade, add them towards the end to prevent overcooking.
- Fresh Parsley: Stirring in freshly chopped parsley at the end adds brightness and freshness to the soup. If using dried parsley, substitute with 1 tablespoon.
- Cream (Optional Variation): A little heavy cream makes for a deliciously more indulgent chicken noodle soup. You can also use half and half.
Egg Noodle Options
When it comes to egg noodles, you’ve got options!
Dried Egg Noodles: These are the most convenient and widely available option. They cook quickly—usually in about 8 to 10 minutes—and hold up well in soups without becoming too soft. You’ll often find these in the pasta or soup aisle of your grocery store.
Frozen Egg Noodles: Frozen egg noodles tend to have a thicker texture and a more homemade feel. They may take a little longer to cook (typically 10 to 12 minutes), but they give your soup a hearty, comforting vibe. Look for these in the freezer section, often near frozen vegetables or doughs.
Homemade Egg Noodles: If you have the time, homemade egg noodles are an excellent option. They cook quickly, so be sure to add them towards the end of the cooking process to avoid overcooking. Homemade noodles can be made ahead and frozen for future use.
More Chicken Options
Rotisserie Chicken: If you’re in a hurry, rotisserie chicken is a fantastic time-saver. Since rotisserie chickens are usually a loss leader for grocery stores, it’s a money-saver too! Simply shred about 1 1/2 to 2 cups of pre-cooked chicken and stir it in during the last few minutes of cooking.
Leftover Chicken: Got leftover chicken from a previous meal? Whether it’s grilled, baked, or roasted, you can easily shred it and add it to your soup. This is a great way to minimize waste and give new life to leftovers.
Chicken Thighs: If you prefer dark meat, boneless chicken thighs are a tasty alternative to chicken breasts. They add a richer flavor to the soup and tend to stay more tender and juicy. Sear and cook them just as you would chicken breasts.
Variations
Creamy Chicken Noodle Soup: For a creamy indulgent twist, stir in 2 cups of heavy cream during the last few minutes of cooking. It adds a much more luxurious feel to the classic brothy soup.
Boost the Protein: Want to add extra protein to your soup? Toss in 1 cup of frozen peas while you shred the chicken. The peas will heat through while the soup finishes cooking, adding a subtle sweetness and a pop of color.
Add Some Greens: Boost up the nutrition and add a little color. Stir in a couple handfuls of baby spinach during the last few minutes of cooking and allow them to wilt.
Lemony Twist: Squeeze fresh lemon juice into the soup before serving. The acidity brightens up the flavors and pairs nicely with the ginger and garlic. The juice from 1 lemon will do which is about 1/4 cup.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the broth, so you may want to add a splash of extra chicken broth when reheating to keep it soupy.
Freeze the cooled soup in a freezer-safe container or resealable freezer bag, leaving space at the top for expansion. Freeze for up to 3 months. When you’re ready to enjoy, thaw the soup in the refrigerator overnight, then reheat.
Reheat on the stove over medium heat on the stovetop, stirring occasionally, until warmed through. If needed, add a bit of extra broth to thin it out, especially if the noodles have absorbed some liquid.
Reheat in the microwave in a microwave-safe dish. Heat in 30-second intervals, stirring in between for even heating, until heated through.
More comfort food soup recipes…
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
I love adding lemon to my chicken noodle soup, but this time I want to make a creamy soup. Will adding cream AND lemon juice work, or will it mess up the soup?
You have to be sure to dilute the lemon juice in the broth before adding cream as lemon juice causes cream to curdle.
The soup is absolutely amazing. I love it. The only thing I do different I use fine no yolk noodles and I cook them in water instead of in the soup.
I like to add bow ties instead of egg noodles because they don’t get mushy like egg noodles. They tend to stay a little firmer.
It seems like 2 cups of cream for the creamy version might be too much. Was that a typo or did you actually mean two cups?
Yes, 2 cups is correct, though you can feel free to adjust to your own personal tastes.
My family loves your chicken noodle soup. It is a life saver when you need to fix dinner in a short time period. I use the left over Rotisere Chicken & it saves even more time. Thank you for your great recipes.
Excellent
Love your recipes! I wondered about putting ginger I chicken soup, I’ve been using thyme and rosemary, I’d love to know what the ginger does to the flavor😊👍🏻
I prefer to cook egg noodles seperately than add them to the soup when ready to serve. Keeps them firm and prevents them from mushing up
The ginger! Wonderful addition. I add a squeeze of lemon at the end. And I like the idea of adding the noodles separately to cook them separately because he has they do absorb so much of the broth so I’m making your soup today. Thank you so much.
Delicious go to chicken soup. Love the ginger flavor.
My first homemade chicken noodle soup, and first time using fresh grated ginger, the soup is great! Thank you!