Easy Ginger Scallion Chicken Noodle Soup Recipe
Easy Ginger Scallion Chicken Noodle Soup is a comforting, hearty meal that’s perfect for chilly nights. After making this soup many times, I’ve discovered that the key to a flavorful broth is to let the aromatics simmer and infuse their flavors. The crispy scallions and fresh cilantro add a burst of freshness to every bite. If you’re looking for a lighter option, try my Fresh Mango Cucumber Salad with Blueberries and Avocado. If you love recipes like this, you’ll also enjoy Easy Coconut Chicken in a Flavorful Thai-Inspired Sauce and High Protein Mango Greek Yogurt Popsicles for Summer.
Why This Easy Ginger Scallion Chicken Noodle Soup Recipe Is Pure Comfort
- Easy to make with simple ingredients
- Packed with flavor from ginger and scallions
- Comforting and hearty, perfect for cold nights
- Better than takeout and freezes well for meal prep
What You'll Need for Easy Ginger Scallion Chicken Noodle Soup Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- ginger
- scallions
- noodles
- chicken broth
- soy sauce
- garlic
- sesame oil
- red pepper flakes
- Optional: fresh cilantro
- Optional: sesame seeds
- Optional: green onions
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking the chicken and broth simultaneously. → See on Amazon
- Immersion Blender — Makes blending the soup right in the pot a breeze, ensuring a smooth broth. → See on Amazon
How to Make Easy Ginger Scallion Chicken Noodle Soup Recipe
- Step 1: In a large pot, combine chicken breasts, ginger, scallions, garlic, soy sauce, sesame oil, and chicken broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Step 2: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and add the noodles. Cook until the noodles are tender.
- Step 3: Ladle the soup into bowls and garnish with fresh cilantro, sesame seeds, and green onions. Serve hot and enjoy!
Cook's Tips for Perfect Easy Ginger Scallion Chicken Noodle Soup Recipe
- Common mistake and fix: Don't overcook the noodles. Add them at the end to prevent them from becoming mushy.
- : For a spicy kick, add some red pepper flakes to the broth.
- : To make this soup ahead, prepare the broth and chicken, then store it in the fridge. Cook the noodles just before serving.
Storing & Reheating Easy Ginger Scallion Chicken Noodle Soup Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: The broth can be made up to 2 days ahead. Store in the fridge and reheat before adding the noodles.
Freezing Easy Ginger Scallion Chicken Noodle Soup Recipe
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: To make the ginger easier to grate, peel it first and freeze it for 15-20 minutes.
- Best substitution: If you don't have chicken broth, you can use water and add a chicken bouillon cube for flavor.
- Make-ahead: Prepare the broth and chicken ahead of time. Cook the noodles just before serving to prevent them from becoming mushy.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If your soup is watery, try simmering it uncovered for a while to reduce the liquid.
Want to level up this recipe?
Good quality chicken broth — A good broth is key to a flavorful soup. Using high-quality broth pays off in the final taste. → Check price on Amazon
Easy Ginger Scallion Chicken Noodle Soup Recipe
Ingredients
Main Ingredients
- chicken breasts
- ginger
- scallions
- noodles
- chicken broth
Seasonings
- soy sauce
- garlic
- sesame oil
- red pepper flakes
Optional Toppings
- fresh cilantro
- sesame seeds
- green onions
Instructions
- Step 1: In a large pot, combine chicken breasts, ginger, scallions, garlic, soy sauce, sesame oil, and chicken broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Step 2: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and add the noodles. Cook until the noodles are tender.
- Step 3: Ladle the soup into bowls and garnish with fresh cilantro, sesame seeds, and green onions. Serve hot and enjoy!
Notes
- Chef tip: To make the ginger easier to grate, peel it first and freeze it for 15-20 minutes.
- Best substitution: If you don't have chicken broth, you can use water and add a chicken bouillon cube for flavor.
- Make-ahead: Prepare the broth and chicken ahead of time. Cook the noodles just before serving to prevent them from becoming mushy.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If your soup is watery, try simmering it uncovered for a while to reduce the liquid.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The broth can be made up to 2 days ahead. Store in the fridge and reheat before adding the noodles.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 8g
- Carbs: 35g
- Fiber: 2g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Ginger Scallion Chicken Noodle Soup Recipe FAQs
Your soup may be watery if you added too much broth or didn't simmer it long enough to reduce the liquid. Try simmering it uncovered to thicken it up.
Yes, you can prepare the broth and chicken ahead of time. Cook the noodles just before serving to prevent them from becoming mushy.
You can use water and add a chicken bouillon cube for flavor. Vegetable broth can also be used for a vegetarian version.
Store leftovers in an airtight container in the fridge for up to 5 days. Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can make this soup in the slow cooker. Combine all ingredients except the noodles and cook on low for 6-8 hours. Add the noodles in the last 20 minutes of cooking.
A Warm Final Note
I can’t wait for you to try Easy Ginger Scallion Chicken Noodle Soup Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
