Ginger chicken noodle soup is comforting, flavorful, and perfect for chilly evenings, or when you just need a feel-better soup.  

This chicken noodle soup is made with rotisserie chicken and a blend of ginger, garlic, and lemon juice to bring out the flavors in this soup.

This recipe was inspired by my Chicken Noodle Soup, it's a comforting noodle soup. made in the Instant Pot.

Why You'll Love This Recipe

• Ginger not only provides flavor but also has lots of health benefits as well. but it also offers numerous health benefits as well. It's great for reducing inflammation and helps boost the immune system making this soup the perfect feel-better soup meal.
• Rotisseie Chicken is used in this soup which makes it super easy to put together. The rotisserie flavors of the chicken release into the soup providing depth to the overall flavor. It's also very easy to shred the chicken and add it to the pot while cooking.
• Noodles can be swapped out with what you have on hand. This recipe uses thin spaghetti noodles but egg noodles and rice noodles are good substitutions.   

Ingredients in Ginger Chicken Noodle Soup

• 2 cups rotisserie chicken, shredded
• Olive oil
• White onion, diced
• 3 celery ribs, chopped
• Fresh ginger, grated
• Garlic cloves, minced
• Chicken broth
• Water
• Salt
• Bay leaves
• White pepper
• 2 cups rotisserie chicken, shredded
• Lemon juice
• Red pepper flakes
• Parsley, for garnish
• Thin spaghetti

How to Make Ginger Chicken Noodle Soup

In a Dutch oven over medium heat, add the olive oil and stir in the garlic, chopped onion, and chopped celery. Cook until the onions are translucent.

Pour in the chicken broth, and water, and sprinkle in the fresh ginger, salt, lemon juice, and red pepper flakes.

Stir in the shredded chicken and heat over medium-low for 15 minutes.

After 15 minutes, stir in the two ounces of thin spaghetti and allow the pot to simmer for 10 minutes.

Serve and garnish with parsley. 

How to Make Instant Pot Ginger Chicken Noodle Soup

Set the Instant Pot to saute and add the olive oil.

Stir in the garlic, celery, and onion and cook until the onion is translucent - about 3 minutes and then press cancel.

Add the chicken broth to the liner and deglaze the bottom of the pot with a wooden spoon.

Stir in the shredded chicken and add in the water, ginger, salt, pepper, lemon juice, and red pepper flakes.

Break the thin spaghetti in half and submerge the pasta completely under the broth.

Close the lid and vent and pressure cook for 4 minutes.

Do a quick release by manually releasing pressure.

Remove the lid, stir, and serve with parsley.

Variations in Chicken Ginger Noodle Soup

This chicken soup recipe uses thin spaghetti noodles but egg noodles, udon noodles, and rice noodles are all great noodle variations for this recipe. 

Ginger, garlic, and lemon are the main flavors in this soup but adding soy sauce or eve curry powder is a great way to elevate the flavors. 

Onions, garlic, and celery are in this chicken soup but experiment by adding carrots, mushrooms, or bok choy to make this soup more filling and nutritious. 

Storing Chicken Noodle Soup

To store this chicken ginger noodle soup short term, allow the soup to cool down to room temperature. Once it has cooled down, transfer the soup to an airtight container and seal it tightly. When stored properly in the refrigerator, it will last for up to 4 days. 

This soup can be frozen, and when done properly, it will last for up to 3 months in the freezer. Transfer the cooled soup to a freezer-safe container, seal it tightly, and label the container with a date and contents. 

To reheat the ginger chicken noodle soup, you can use either a stovetop or a microwave. To reheat on the stovetop, transfer the desired amount of soup to a saucepan over medium-low heat and heat until it is warmed through.

To heat this chicken noodle soup in the microwave, heat at 1-minute increments, stirring in between.

TIP: Remove the remaining noodles from the soup and store the soup without the noodles for the best quality of the soup. Make the noodles when reheating and serving. 

Tools Needed to Make Chicken Noodle Soup

A Dutch Oven: Choose a heavy-bottomed Dutch oven or a large stockpot to make this soup recipe.

Measuring cups and spoons: To measure the ingredients accurately to produce the best flavor for the soup. 

Grater: To grate the fresh ginger. 

A ladle: For easy serving

Frequently Asked Questions

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📖 Recipe

Yield: 6 servings

Ginger Chicken Noodle Soup

Print

Ginger chicken noodle soup is comforting, flavorful, and perfect for chilly evenings, or when you just need a feel-better soup.  

This chicken noodle soup is made with rotisserie chicken and a blend of ginger, garlic, and lemon juice to bring out the flavors in this soup.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 2 cups rotisserie chicken, shredded
• 1 tablespoon olive oil
• 1 white onion, chopped
• 3 celery ribs, chopped
• 2 tablespoons fresh ginger, grated
• 5 garlic cloves, minced
• 4 cups chicken broth
• 2 cups water
• 1 teaspoon salt
• 2 bay leaves
• ½ teaspoon white pepper
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 teaspoon lemon juice
• ½ teaspoon red chili flakes
• 2 ounces thin spaghetti
• Parsley, for garnish

Instructions

1. In a Dutch oven over medium heat, add the olive oil and stir in the garlic, chopped onion, and chopped celery. Cook until the onions are translucent.
2. Pour in the chicken broth, and water, and sprinkle in the fresh ginger, salt, pepper, lemon juice, and red pepper flakes.
3. Stir in the shredded chicken and heat over medium-low for 15 minutes.
4. After 15 minutes, stir in the two ounces of thin spaghetti and allow the pot to simmer for 10 minutes.
5. Serve and garnish with parsley. 

Instant Pot Version

To make Instant Pot Ginger Chicken Noodle Soup follow these directions:

1. Set the Instant Pot to saute and add the olive oil.
2. Stir in the garlic, celery, and onion and cook until the onion is translucent - about 3 minutes.
3. Press cancel.
4. Add the chicken broth to the liner and deglaze the bottom of the pot with a wooden spoon.
5. Stir in the shredded chicken and add in the water, ginger, salt, pepper, lemon juice, and red pepper flakes.
6. Break the thin spaghetti in half and submerge the pasta completely under the broth.
7. Close the lid and vent and pressure cook for 4 minutes.
8. Do a quick release by manually releasing pressure.*
9. Remove the lid, stir, and serve with parsley.

Notes

*Refer to your pressure cooker manual for how to safely perform its features.

Recommended Products

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• 
  OXO Steel Ladle
• 
  Grater
• 
  Dutch Oven, 6-Quart

Nutrition Information:

Yield:

6

Serving Size:

1 serving
Amount Per Serving: Calories: 223Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 96mgSodium: 1461mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 22g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

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