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.
Jump to:
- Why You'll Love This Recipe
- Ingredients in Ginger Chicken Noodle Soup
- How to Make Ginger Chicken Noodle Soup
- How to Make Instant Pot Ginger Chicken Noodle Soup
- Variations in Chicken Ginger Noodle Soup
- Storing Chicken Noodle Soup
- Tools Needed to Make Chicken Noodle Soup
- Frequently Asked Questions
- RELATED
- 📖 Recipe
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
What are the health benefits of ginger in chicken noodle soup?
What brings out the flavor in chicken noodle soup?
How can you store and reheat ginger chicken noodle soup while maintaining its taste and freshness?
RELATED
Check out this Ravioli Casserole, a delicious and easy pasta casserole dish, and check out these soup recipes.
📖 Recipe
Ginger Chicken Noodle Soup
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
- 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, pepper, 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.
Instant Pot Version
To make Instant Pot Ginger Chicken Noodle Soup follow these directions:
- 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.
- 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.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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