Easy Ginger Scallion Chicken Noodle Soup Recipe
Easy Ginger Scallion Chicken Noodle Soup is the ultimate comfort food. After making it dozens of times, I’ve perfected the balance of ginger and scallions for a soup that’s cozy, hearty, and better than takeout. The trick I discovered is toasting the ginger and scallions first for extra depth. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Balsamic Roasted Garlic Mushrooms and Quick Chicken Avocado Wrap.
Why This Easy Ginger Scallion Chicken Noodle Soup Recipe Is Pure Comfort
- Perfect for cold winter nights
- Better than takeout, ready in 30 minutes
- Irresistible aroma from ginger and scallions
- Comforting and satisfying
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.
- 1 lb boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 3-inch piece ginger, peeled and sliced
- 6 scallions, white and green parts separated
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper, to taste
- Optional: Chopped fresh cilantro
- Optional: Sliced green scallions
- Optional: Toasted sesame seeds
📝 Ingredient Notes
- chicken breasts: You can also use thighs.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Purée the soup for a smooth texture → See on Amazon
- Stainless Steel Stock Pot — Even heat distribution for perfect soup → See on Amazon
How to Make Easy Ginger Scallion Chicken Noodle Soup Recipe
- Step 1: Heat oil in a large pot over medium heat. Add ginger and white scallions, cook until fragrant, about 2 minutes.
- Step 2: Add chicken, cook until browned, about 5 minutes. Add garlic, cook 1 minute.
- Step 3: Add chicken broth, bring to a boil. Reduce heat, simmer 20 minutes.
- Step 4: Add noodles, cook until tender, about 5 minutes. Stir in soy sauce, sesame oil, salt, and pepper.
- Step 5: Ladle into bowls, garnish with green scallions, cilantro, and sesame seeds.
Cook's Tips for Perfect Easy Ginger Scallion Chicken Noodle Soup Recipe
- Common mistake and fix: Don't overcook the chicken. It can become tough. Cook until just browned, then simmer in the broth.
- Pro tip: For a smoother soup, use an immersion blender to purée some of the chicken and vegetables before adding the noodles.
- Pro tip: To make ahead, cook the soup without the noodles. Store separately and add noodles when reheating.
Storing & Reheating Easy Ginger Scallion Chicken Noodle Soup Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days Make-ahead tip: Make ahead without noodles
Freezing Easy Ginger Scallion Chicken Noodle Soup Recipe
Freeze without noodles for up to 3 months
How to Reheat Without Drying It Out
Oven: Reheat on the stove over medium heat Microwave: Reheat in the microwave, stirring occasionally
Recipe Notes
- Chef tip: For a spicy version, add sliced Thai chiles with the ginger and scallions.
- Best substitution: Use chicken thighs instead of breasts for more flavor.
- Make-ahead: Cook the soup without the noodles, store separately, and add noodles when reheating.
- Scaling: This recipe easily doubles.
- Troubleshooting: If the soup is too thick, thin it out with a little water or more broth.
Want to level up this recipe?
Stainless Steel Ladle — Easy serving and perfect for soups → Check price on Amazon
Easy Ginger Scallion Chicken Noodle Soup Recipe
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 3-inch piece ginger, peeled and sliced
- 6 scallions, white and green parts separated
- 8 oz wide rice noodles
Seasonings
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper, to taste
Optional Toppings
- Chopped fresh cilantro
- Sliced green scallions
- Toasted sesame seeds
Instructions
- Step 1: Heat oil in a large pot over medium heat. Add ginger and white scallions, cook until fragrant, about 2 minutes.
- Step 2: Add chicken, cook until browned, about 5 minutes. Add garlic, cook 1 minute.
- Step 3: Add chicken broth, bring to a boil. Reduce heat, simmer 20 minutes.
- Step 4: Add noodles, cook until tender, about 5 minutes. Stir in soy sauce, sesame oil, salt, and pepper.
- Step 5: Ladle into bowls, garnish with green scallions, cilantro, and sesame seeds.
Notes
- Chef tip: For a spicy version, add sliced Thai chiles with the ginger and scallions.
- Best substitution: Use chicken thighs instead of breasts for more flavor.
- Make-ahead: Cook the soup without the noodles, store separately, and add noodles when reheating.
- Scaling: This recipe easily doubles.
- Troubleshooting: If the soup is too thick, thin it out with a little water or more broth.
Storage
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Freeze without noodles for up to 3 months
- Oven reheat: Reheat on the stove over medium heat
- Microwave reheat: Reheat in the microwave, stirring occasionally
- Make ahead: Make ahead without noodles
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 15g
- Carbs: 45g
- Fiber: 2g
- Sugar: 4g
- Sodium: 1800mg
- Cholesterol: 75mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Ginger Scallion Chicken Noodle Soup Recipe FAQs
Yes, make ahead without the noodles. Store separately and add noodles when reheating.
Ensure you're using low-sodium chicken broth and don't skip toasting the ginger and scallions.
Yes, cook on high pressure for 10 minutes, then quick release.
Yes, use gluten-free noodles or rice for a gluten-free version.
Yes, thaw it first for best results.
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!
