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