Ginger Chicken Noodle Soup – Traditional chicken noodle soup gets an Asian-inspired twist with ginger, garlic, sesame, and more! It’s the perfect soup to warm you up or soothe a sore throat! (Gluten-Free)
Anyone else eating ALL the soup lately? Just like I can’t get enough of giant dinner salads in the summer, I eat ALL the soup ALL winter long.
During the cold months, it’s just the perfect cozy lunch or dinner (or, let’s be honest—breakfast. I know I’m weird!). A steaming bowl of soup is perfect for soothing a sore throat, loading up on veggies, or cuddling up for a cozy night in (fuzzy blanket + fun movie optional).
It helps when that soup is loaded with flavor! I recently tried this Asian-inspired twist on classic chicken noodle soup. My Ginger Chicken Noodle Soup has a delicious savory broth (a few flavor tricks make it incredible!), plenty of traditional chicken soup veggies, chicken, and then a fun twist on the noodles.
Here’s how easy it is to make this Ginger Chicken Noodle Soup…
HERE’S WHAT GOES INTO MY ASIAN-INSPIRED CHICKEN NOODLE SOUP.
This spin on classic chicken noodle soup includes lots of the stand-by ingredients but also has a few twists that give it some flair and deeper flavor.
- CHICKEN BROTH. I recommend using a low-sodium or no salt added broth for this soup.
- COOKED CHICKEN. I like using leftover rotisserie or roasted chicken, but you can also bake or poach chicken to use if you like.
- CARROTS. I really like carrots in my chicken noodle soup, so I use 1 1/2 cups. You can go with 1 cup if you want fewer or all the way up to 2 cups if you really love them. (Try using a crinkle cutter for a fun effect!)
- CELERY. Just enough to give the soup some body and lend a little flavor. Not enough to overwhelm the soup.
FOR AN ASIAN-INSPIRED FLAVOR TWIST:
- GREEN ONIONS (SCALLIONS). Instead of the classic white onions, I use green onions in this soup. The flavor is *slightly* different, and it’s lovely paired with our other flavor boosts.
- GARLIC & GINGER. While I usually put a little garlic in chicken noodle soup (did you know it has immune-boosting + illness-fighting properties?), I kick it up a notch for this Asian-inspired chicken noodle soup and pair it with plenty of fresh ginger. The aroma and flavor are heavenly!
- TOASTED SESAME OIL. Sesame oil has big, bold flavor that’s LOVELY with the ginger and garlic.
- TAMARI (OR SOY SAUCE OR COCONUT AMINOS). Then, I round out the ginger chicken noodle soup with some umami and a little saltiness. I use gluten-free tamari (gluten-free soy sauce), but you can use regular soy sauce or coconut aminos, as desired.
- CILANTRO. Then, for a pop of color and a little brightness, I love adding some fresh cilantro. It’s GORGEOUS.
- RICE NOODLES. Instead of egg noodles, I use wide rice noodles in our ginger chicken noodle soup. They make for a delightfully slurp-able bowl of soup!
WAYS TO CHANGE UP THIS GINGER CHICKEN NOODLE SOUP:
- TRY A LITTLE CURRY POWDER. You can give this ginger chicken noodle soup a curry twist with 1/4-1/2 tsp. of curry powder. It’s yummy! (You could also try adding a small dollop of green curry paste)
- ADD SOME KICK. If you prefer your ginger chicken noodle soup with a little extra oomph, try adding a few drops of sriracha to your bowl!
- SWAP THE NOODLES. If you want a change of pace, you can also use cooked ramen noodles (gluten-free or regular, depending on your needs) in this soup. Or, you could use zucchini noodles for a veggie-licious twist!
- ADD MORE VEGGIES. Other veggies are also yummy in this soup. I love adding a few handfuls of spinach leaves, but you could also add some cabbage or sliced bok choy along with the carrots in the sautéing stage.
- PUT AN EGG ON IT. If you’re feeling a little extra (and who isn’t from time to time?), you can also add a poached or soft-boiled egg on top of your bowl before serving. I’m just sayin.’
FAQ + TIPS & TRICKS FOR PERFECT ASIAN-INSPIRED CHICKEN NOODLE SOUP
WATCH THE SODIUM! In a soup like this, the sodium can add up fast if you’re not careful. Since we’re adding low-sodium Tamari (or soy sauce or coconut aminos), I highly recommend using a low-sodium or no salt added chicken broth or chicken stock for this recipe. You can always add more salt, but you can’t really take it out.
PERFECTLY COOKED RICE NOODLES. Rice noodles can go mushy if they’re overcooked. I like to soak my noodles for a few minutes then drain them when they’ve still got a little bite. They’ll continue to soften in the soup, so they end up *just* right.
WHERE DO YOU FIND RICE NOODLES? Straight-cut, wide rice noodles are fairly widely available in the US. I can find them at mainstream grocery stores (Kroger, Safeway, Wal-mart), Target, and health food stores (Whole Foods, Sprouts, Natural Grocer). And since we live when we do, there’s also always Amazon!
A TIP FOR LEFTOVER ASIAN CHICKEN NOODLE SOUP. If you’ve got leftover ginger chicken noodle soup, know that the noodles will continue to absorb the broth. If your leftover soup isn’t as “soupy” as you’re hoping for, you can add a splash of water or more broth as desired when reheating.
CAN YOU FREEZE ASIAN CHICKEN NOODLE SOUP? Rice noodles don’t hold up great in the freezer, so I’d recommend freezing the soup without the noodles, then prepping the noodles when you’re reheating the broth. You’ll get great flavor and won’t lose any of the noodles’ texture. Win-win!
LOVE THIS YUMMY SOUP? YOU MIGHT ALSO LIKE:
- Egg Drop Soup
- Healthy Orange Chicken
- Egg Roll Bowls
- Paleo Chicken Lettuce Wraps
- Healthy Beef & Broccoli
HELPFUL FOR THIS GINGER CHICKEN NOODLE SOUP:
Ginger Chicken Noodle Soup – Traditional chicken noodle soup gets an Asian-inspired twist with ginger, garlic, sesame, and more! It’s the perfect soup to warm you up or soothe a sore throat! (Gluten Free)
- 1 tsp. olive oil
- 1 1/2 cups sliced carrots (4–5 carrots)
- 2 stalks celery, sliced (about 1 cup)
- 3 green onions, sliced
- 2 cloves garlic
- 1 1/2 Tbsp. fresh ginger
- 2 tsp. toasted sesame oil
- 3–5 Tbsp. low-sodium gluten free Tamari (or soy sauce or coconut aminos)
- 8 oz. cooked cubed or shredded chicken (about 2 cups)
- 8 cups low-sodium or no salt added chicken broth
- 1/4–1/3 cup cilantro
- 4 oz. wide rice noodles*
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
- Add carrots and celery and cook 5-6 minutes over medium heat to soften.
- Add green onion, garlic, and ginger. Cook 1 minute.
- Add sesame oil, 3 Tbsp. tamari, chicken, broth, and cilantro.
- Bring soup to a boil over high heat, then reduce heat to a simmer. Simmer 15-20 mintues to allow flavors to blend. Taste and add additional tamari, sesame oil, or cilantro, as desired.
- While the soup is simmering, soak your noodles. Place rice noodles in a bowl or container and cover with hot water. Soak 15-20 minutes to soften, then drain water.
- Add noodles to your soup and cook an additional 5 minutes or so to let the noodles finish softening. Serve warm!
*If you can’t find wide rice noodles, look for the thinner rice noodles (often called Pad Thai noodles). They soak for only 8-10 minutes. I don’t recommend rice vermicelli (super thin rice noodles) for this soup, since they can get mushy fast.
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Asian Chicken Noodle Soup, Rice Noodle Soup, Ginger Chicken Noodle Soup, Sesame Ginger Chicken Noodle Soup