When life gets chilly (or your sinuses decide to wage war), there’s nothing quite like a steaming bowl of Ginger Garlic Chicken Soup. This isn’t just any chicken soup—it’s the kind that warms your soul, soothes your throat, and makes your kitchen smell like pure comfort.
I still remember the first time I made this during one of Texas’ rare cold snaps. My youngest had a sniffle, my husband was sneezing like a marching band, and I was running on fumes. But this soup—simple, aromatic, and healing—saved the day. Every spoonful felt like a hug, and before I knew it, everyone was smiling again (and asking for seconds).
Table of Contents
Why You’ll Love This Ginger Garlic Chicken Soup
- Healing and cozy: The natural kick from ginger and garlic makes this soup perfect when you’re feeling under the weather.
- Simple ingredients, big flavor: Made with pantry staples and fresh aromatics.
- Customizable: Add noodles, rice, or just keep it broth-based for a lighter meal.
- Family-approved: My three kids slurp it up every time!
What Does Ginger Garlic Chicken Soup Taste Like?
Imagine tender bites of chicken, rich golden broth, and the fresh zing of ginger and garlic mingling with herbs. It’s soothing yet lively—comfort food with a little pep in its step. The balance of savory broth and fragrant aromatics is what makes this soup irresistible.
Ingredients You’ll Need for Ginger Garlic Chicken Soup
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp onion powder
For the Soup Base:
- 8 cups low-sodium chicken broth
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2-inch piece of fresh ginger, peeled and minced
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ¼ tsp red pepper flakes (optional)
- 1 bay leaf
- Salt and pepper to taste
For the Noodles (Optional):
- 8 oz egg noodles (or your favorite type)
For Garnish:
- Fresh parsley, chopped
- Green onions, sliced
- Lemon wedges
How to Make Ginger Garlic Chicken Soup (Step-by-Step Guide)
Making Ginger Garlic Chicken Soup at home is easier than you might think—and the results are deeply rewarding. This isn’t your average chicken soup; it’s full of bright, healing flavor from the fresh ginger and garlic, balanced with tender chicken and a rich, golden broth that feels like sunshine in a bowl.
Below, I’ll walk you through every step—just like I would if you were standing right next to me in my kitchen in Texas.
Step 1: Season and Sear the Chicken (Flavor Foundation!)
Let’s start with the heart of this recipe—the chicken.
In a medium bowl, combine:
- 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Toss everything together until the chicken is nicely coated. This step might seem simple, but trust me—it’s the base of all that deep, savory goodness that makes Ginger Garlic Chicken Soup so irresistible.
Now, heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat. Once the oil shimmers, add your seasoned chicken in batches (don’t overcrowd the pot—give those pieces some breathing room!).
Cook for 5 to 7 minutes, turning occasionally, until each piece is lightly browned. You’re not looking to cook them all the way through yet—just get that golden crust that adds depth and flavor to your soup later.
Once browned, use tongs to transfer the chicken to a plate and set it aside. You’ll come back to it soon.
Pro Tip: Browning the chicken first makes a world of difference. You’re essentially building your own flavor base—no store-bought shortcuts needed.
Step 2: Build That Aromatic Ginger-Garlic Base
In the same pot (don’t clean it—those brown bits are liquid gold), add 2 tablespoons olive oil and lower the heat to medium.
Now, here comes the soul of this recipe: add 4 minced garlic cloves and a 2-inch piece of freshly grated ginger.
As soon as they hit the warm oil, your kitchen will come alive with the most comforting aroma. Stir constantly for about 1–2 minutes, just until fragrant. Be careful not to overcook—burnt garlic can turn bitter quickly.
Next, add:
- 1 large yellow onion (chopped)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
Cook these veggies for about 5 to 7 minutes, stirring occasionally until they soften. This is where your Ginger Garlic Chicken Soup gets that lovely, sweet undertone that balances the spice of the ginger.
Step 3: Create the Broth and Bring It All Together
Now that your vegetables are tender and fragrant, pour in 8 cups of low-sodium chicken broth. Stir well to lift up all those caramelized bits from the bottom of the pot (they’ll dissolve into the broth and boost the flavor like magic).
Add the following seasonings:
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes (optional, if you like a touch of heat)
- 1 bay leaf
Give everything a gentle stir, then return your browned chicken pieces to the pot.
Bring the soup to a gentle boil, then immediately lower the heat to low, cover with a lid, and let it simmer for at least 30 minutes, or up to an hour if you have time.
This slow simmer is where the magic happens—the chicken becomes tender, the broth grows rich and flavorful, and the ginger-garlic essence seeps into every spoonful.
If you’re a fan of cozy soups like my Slow Cooker Lemon Chicken Rice Soup, you’ll love how this simmering step transforms a simple broth into something extraordinary.
Step 4: Add the Noodles (Optional but Delicious)
If you’re craving something hearty, noodles make a perfect addition to this Ginger Garlic Chicken Soup.
Once your soup has simmered and the chicken is tender, bring it back to a gentle boil. Add 8 ounces of egg noodles (or any type you like—rice noodles or whole-grain spaghetti work too).
Cook according to the package directions, usually 7–10 minutes, until the noodles are tender but not mushy.
Jessica’s Tip: If you plan to store leftovers, you might want to cook the noodles separately and add them just before serving. That way, they won’t soak up all the broth overnight.
Step 5: Taste, Adjust, and Garnish
Now, remove the bay leaf and take a moment to taste your broth. This is where you can fine-tune the flavor—add more salt or pepper if needed, or a dash of red pepper flakes for extra warmth.
To serve, ladle generous portions of soup into bowls and garnish with:
- Chopped fresh parsley
- Sliced green onions
- A squeeze of fresh lemon juice
That lemon brings brightness to the rich broth and ties all the flavors together beautifully.
Serve your Ginger Garlic Chicken Soup piping hot with a slice of crusty bread or a side salad. If you’re feeling adventurous, pair it with my Mediterranean Lemon Chicken Soup for a cozy soup night sampler.
Step 6: Storing and Reheating
Let the soup cool completely before storing it in airtight containers. It will keep beautifully in the refrigerator for up to 4 days.
If freezing, skip the noodles (they tend to get mushy when thawed). Simply ladle the broth and chicken into freezer-safe bags or containers, label with the date, and freeze for up to 2 months.
When ready to enjoy again, thaw in the fridge overnight and reheat gently on the stove. Add freshly cooked noodles or rice for that made-from-scratch taste.
Jessica’s Little Secret
Every time I make this Ginger Garlic Chicken Soup, I double the batch and freeze half for busy weeks. There’s something truly comforting about knowing you’ve got homemade wellness waiting in the freezer. It’s the kind of simple, nourishing cooking that fits perfectly with my philosophy at Nourish Well Recipes.
If you love how cozy and cleansing this soup feels, you’ll definitely enjoy my Turmeric Soup with Chickpeas—it’s another natural, healing recipe that’s perfect for chilly nights.
Final Thoughts
Making Ginger Garlic Chicken Soup step by step is more than just following a recipe—it’s a small act of care for yourself and your loved ones. Each simmer, stir, and taste brings you closer to a meal that’s comforting, wholesome, and deeply satisfying.
It’s the kind of soup that warms you from the inside out, fills your kitchen with love, and reminds you that good food doesn’t have to be complicated—it just has to be made with heart.
Tips and Tricks for the Perfect Ginger Garlic Chicken Soup
- Use thighs, not breasts: They stay tender and juicy even after simmering.
- Fresh is best: Fresh ginger and garlic give this soup its magic—don’t use powders here.
- Skip the noodles for a low-carb version: Add more veggies like zucchini or spinach instead.
- Make ahead: The flavor deepens overnight—hello, easy leftovers!
- Storage tip: Store in an airtight container for up to 4 days, or freeze for 2 months.
Storage for Ginger Garlic Chicken Soup
Let the soup cool completely before refrigerating. Store it in an airtight container for up to 4 days. If freezing, skip the noodles—they tend to get mushy. Reheat gently over medium heat and add a splash of broth if it thickens.
FAQs
Can I use rotisserie chicken?
Yes! Just skip the browning step and add shredded cooked chicken directly to the simmering broth.
Can I make it vegetarian?
Absolutely—swap the chicken for chickpeas or tofu and use vegetable broth.
What kind of noodles work best?
Egg noodles are classic, but rice noodles or orzo also taste great.
Conclusion
This Ginger Garlic Chicken Soup is more than a meal—it’s a remedy, a comfort, and a little bit of kitchen therapy. It’s the kind of soup you’ll crave on rainy days or when your family needs something soothing and nourishing.
If you love this recipe, you might also enjoy my Mediterranean Lemon Chicken Soup or Slow Cooker Lemon Chicken Rice Soup.
Now go grab your pot, your favorite spoon, and let’s make something truly comforting tonight.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Ginger Garlic Chicken Soup – 5-Star Comfort in a Bowl
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A warm and soothing Ginger Garlic Chicken Soup packed with tender chicken, hearty vegetables, and healing aromatics — perfect for cold days or when you’re feeling under the weather.
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the Soup Base:
- 8 cups chicken broth (low sodium preferred)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2-inch piece of ginger, peeled and minced
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
- Salt and pepper to taste
For the Noodles (Optional):
- 8 ounces egg noodles (or your favorite type of noodle)
For Garnish:
- Fresh parsley, chopped
- Green onions, sliced
- Lemon wedges
Instructions
1. In a medium bowl, combine chicken pieces with 1 tablespoon olive oil, salt, pepper, garlic powder, and onion powder. Toss to coat.
2. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
3. Add the seasoned chicken to the pot and cook for 5-7 minutes until browned. Remove from pot and set aside.
4. Add 2 tablespoons olive oil to the pot and reduce heat to medium.
5. Add minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
6. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened.
7. Pour in chicken broth. Add thyme, rosemary, red pepper flakes (if using), and bay leaf. Stir to combine.
8. Return browned chicken to the pot. Bring to a boil, then reduce heat to low and cover.
9. Simmer for at least 30 minutes, or up to 1 hour to develop flavor.
10. Remove bay leaf. Taste and adjust seasoning with salt and pepper.
11. If using noodles, bring soup back to a simmer and add noodles.
12. Cook noodles according to package directions, about 7-10 minutes, until tender.
13. Ladle soup into bowls and garnish with fresh parsley, green onions, and a squeeze of lemon.
14. Serve hot and enjoy.
Notes
This soup is naturally gluten-free if you omit the noodles or use gluten-free alternatives.
To make it low-carb, skip the noodles and add more vegetables like zucchini or spinach.
Leftovers keep well in the fridge for up to 4 days and can be frozen for up to 2 months.
The lemon juice at the end brightens the flavors and adds a refreshing finish.
