Easy Ginger Garlic Chicken Noodle Soup – Quick & Cozy

This Ginger Garlic Chicken Noodle Soup is warm, savory, and deeply comforting, with golden seared chicken, fragrant roasted garlic, fresh ginger, and slurpable ramen noodles. Ready in 40 minutes, it is an easy weeknight meal that feels cozy enough for a chilly evening.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people

Why Make This Recipe

• Quick and satisfying: This cozy chicken noodle soup comes together in just 40 minutes.
• Rich, layered flavor: Roasted garlic, fresh ginger, soy sauce, and sesame oil create a fragrant golden broth.
• Perfectly hearty: Seared chicken thighs add protein and richness, while ramen noodles make every bowl filling.
• Easy to customize: Add your favorite garnishes or use the suggested variations to suit your taste.

![Ginger garlic chicken noodle soup with seared chicken, ramen noodles, ginger, garlic, and scallions.]

Ingredients

• 1 lb boneless, skinless chicken thighs (450g)
• 1 tbsp vegetable oil (15ml)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 cups low-sodium chicken broth (1.9L)
• 1 whole head garlic
• 2 inch piece of fresh ginger, peeled and julienned (5cm)
• 2 tbsp low-sodium soy sauce (30ml)
• 2 packages (3 oz/85g) of instant ramen noodles, flavor packets discarded
• 1 tbsp sesame oil (15ml) (optional, for aroma)
• 1/2 cup chopped fresh scallions (50g) (green parts only)

![Ingredients for ginger garlic chicken noodle soup arranged on a kitchen counter.]

How to Make It

1. Prepare the aromatics and roast the garlic: Slice the top off the head of garlic, drizzle with a little vegetable oil, wrap in foil, and roast at 400°F (200°C) for 20-25 minutes until soft. Once cool, squeeze out the cloves and mince them finely.

2. Prepare the ginger and scallions: While the garlic roasts, peel and julienne the ginger into thin strands. Chop the scallions and set aside.

3. Season the chicken thighs: Pat the chicken thighs completely dry and season both sides with salt and pepper.

4. Sear the chicken: Heat vegetable oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side, until a deep golden-brown crust forms. Transfer to a cutting board to rest, then slice.

5. Build the golden broth: In a large Dutch oven, sauté the julienned ginger and minced roasted garlic for 1 minute until fragrant.

6. Simmer the broth: Pour in the chicken broth and soy sauce. Bring to a simmer, then reduce heat and let it gently simmer for at least 15 minutes.

7. Cook the noodles: In a separate pot of boiling water, cook the ramen noodles according to package directions. Drain well.

8. Assemble the soup: Place a nest of cooked noodles in each bowl. Ladle the hot broth over top. Arrange sliced chicken on one side and garnish generously with chopped scallions.

How to Serve It

• Drizzle each bowl with the optional sesame oil just before serving for extra aroma.
• Add extra chopped scallions for a fresh, crisp finish.
• Serve with a simple cucumber salad, steamed vegetables, or crispy roasted broccoli.
• For a spicy kick, add chili oil or red pepper flakes at the table.

How to Store It

Store leftover chicken, broth, and noodles in separate airtight containers in the refrigerator. Keeping the noodles separate helps prevent them from absorbing too much broth and becoming soft.

Refrigerate leftovers and enjoy them within a few days. To reheat, warm the broth and chicken gently in a saucepan until hot, then add the noodles just before serving. If freezing, freeze the broth and chicken without the noodles in a freezer-safe container. Thaw in the refrigerator, reheat gently, and prepare fresh noodles when serving.

Helpful Tips

1. Dry the chicken thoroughly: Patting the thighs completely dry helps them develop a deep golden-brown crust during searing.
2. Cook noodles separately: Boiling the ramen in a separate pot keeps excess starch out of the broth and gives you a cleaner soup.
3. Watch the garlic closely: Roast the garlic until soft, but avoid letting it brown too deeply, as it can become bitter.
4. Taste before serving: Low-sodium broth and soy sauce vary in saltiness, so taste the broth before assembling the bowls.

Optional Variations

• Add vegetables: Include sliced mushrooms, baby spinach, bok choy, or shredded carrots in the simmering broth.
• Make it spicy: Stir in chili oil, chili crisp, or red pepper flakes for heat.
• Change the noodles: Replace the instant ramen noodles with rice noodles, soba noodles, or another favorite noodle.
• Boost the citrus flavor: Finish each bowl with a small squeeze of lime for brightness.

![Cozy bowl of ginger garlic chicken noodle soup topped with sliced chicken and fresh scallions.]

Frequently Asked Questions

Can I use chicken breasts instead of chicken thighs?
Yes. Chicken breasts can be used, but they may cook more quickly and can become dry if overcooked. Slice them after searing and check that they are fully cooked before serving.

Can I cook the ramen noodles directly in the broth?
You can, but cooking them separately is recommended. It keeps the broth clearer and helps prevent the noodles from becoming overly soft.

Can I prepare the roasted garlic ahead of time?
Yes. Roast the garlic ahead of time, let it cool, squeeze out the cloves, and store the minced garlic in the refrigerator until you are ready to make the soup.

Is the sesame oil required?
No. Sesame oil is optional and is included for aroma. The soup will still be flavorful without it.

How can I make the soup less salty?
Use low-sodium chicken broth and low-sodium soy sauce as listed. If the broth still tastes too salty, dilute it with a little additional unsalted broth or water.

Ginger Garlic Chicken Noodle Soup

This Ginger Garlic Chicken Noodle Soup is warm, savory, and deeply comforting, featuring golden seared chicken, fragrant roasted garlic, fresh ginger, and slurpable ramen noodles.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Cuisine Asian, Japanese

Servings 4 people

Calories 500 kcal

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken thighs (450g)
• 1 tbsp vegetable oil (15ml)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 cups low-sodium chicken broth (1.9L)
• 1 whole head garlic
• 2 inch piece fresh ginger, peeled and julienned (5cm)
• 2 tbsp low-sodium soy sauce (30ml)
• 2 packages instant ramen noodles, flavor packets discarded (3 oz/85g)
• 1 tbsp sesame oil (15ml, optional, for aroma)
• 1/2 cup chopped fresh scallions (50g, green parts only)

Instructions

 

Preparation

• Slice the top off the head of garlic, drizzle with a little vegetable oil, wrap in foil, and roast at 400°F (200°C) for 20-25 minutes until soft. Once cool, squeeze out the cloves and mince them finely.
• While the garlic roasts, peel and julienne the ginger into thin strands. Chop the scallions and set aside.
• Pat the chicken thighs completely dry and season both sides with salt and pepper.

Cooking

• Heat vegetable oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side, until a deep golden-brown crust forms. Transfer to a cutting board to rest, then slice.
• In a large Dutch oven, sauté the julienned ginger and minced roasted garlic for 1 minute until fragrant.
• Pour in the chicken broth and soy sauce. Bring to a simmer, then reduce heat and let it gently simmer for at least 15 minutes.
• In a separate pot of boiling water, cook the ramen noodles according to package directions. Drain well.
• Place a nest of cooked noodles in each bowl. Ladle the hot broth over top. Arrange sliced chicken on one side and garnish generously with chopped scallions.

Notes

Drizzle each bowl with the optional sesame oil just before serving for extra aroma. Add extra chopped scallions for a fresh, crisp finish. Serve with a simple cucumber salad, steamed vegetables, or crispy roasted broccoli. For a spicy kick, add chili oil or red pepper flakes at the table.

Keyword Chicken Noodle Soup, Comfort Food, easy soup recipe, Ginger Garlic Soup, Weeknight Dinner