Easy Ginger Scallion Chicken Noodle Soup

Easy Ginger Scallion Chicken Noodle Soup is your new go-to comfort meal. After making it dozens of times, I’ve perfected the balance of ginger and scallions for a soup that’s cozy, better than takeout, and ready in just 30 minutes. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Garlic Roasted Cabbage Steaks with Smoky Spices and Easy High Protein Grilled Chicken Cobb Salad for Summer.

What You'll Need for Easy Ginger Scallion Chicken Noodle Soup

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
• 4 cups low-sodium chicken broth
• 3 oz wide egg noodles
• 2-inch piece of ginger, peeled and thinly sliced
• 4 scallions, thinly sliced, divided
• 3 cloves garlic, minced
• 2 tbsp soy sauce, plus more for serving
• 1 tbsp sesame oil
• Salt and pepper, to taste
• Optional: Chopped cilantro
• Optional: Sriracha or chili oil, for heat

How to Make Easy Ginger Scallion Chicken Noodle Soup

1. Step 1: In a large pot, combine chicken broth, ginger, 3 scallions, garlic, soy sauce, and sesame oil. Bring to a boil.
2. Step 2: Add chicken breasts to the pot. Reduce heat to medium, cover, and let simmer for 15 minutes or until chicken is cooked through.
3. Step 3: Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot.
4. Step 4: Add noodles to the pot. Cook for 3-5 minutes or until noodles are tender. Stir occasionally.
5. Step 5: Season with salt and pepper to taste. Ladle soup into bowls, garnish with remaining scallions, and serve with additional soy sauce if desired.

Storing & Reheating Easy Ginger Scallion Chicken Noodle Soup

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: The soup can be made up to 3 days ahead and reheated on the stove or in the microwave.

Freezing Easy Ginger Scallion Chicken Noodle Soup

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 a 350°F oven for 15-20 minutes or until warmed through. Microwave: Reheat in the microwave for 2-3 minutes or until warmed through. Stir halfway through.

Recipe Notes

• Chef tip: For a smoother soup, blend half of the soup until smooth and then combine it back with the rest of the soup.
• Best substitution: Use chicken thighs instead of breasts for a more flavorful soup.
• Make-ahead: The soup can be made up to 3 days ahead and reheated on the stove or in the microwave.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth. If it's too thin, let it simmer for a few more minutes to reduce.

Easy Ginger Scallion Chicken Noodle Soup

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Low-carb, High-protein

Ingredients

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 3 oz wide egg noodles
• 2-inch piece of ginger, peeled and thinly sliced
• 4 scallions, thinly sliced, divided

Seasonings

• 3 cloves garlic, minced
• 2 tbsp soy sauce, plus more for serving
• 1 tbsp sesame oil
• Salt and pepper, to taste

Optional Toppings

• Chopped cilantro
• Sriracha or chili oil, for heat

Instructions

1. Step 1: In a large pot, combine chicken broth, ginger, 3 scallions, garlic, soy sauce, and sesame oil. Bring to a boil.
2. Step 2: Add chicken breasts to the pot. Reduce heat to medium, cover, and let simmer for 15 minutes or until chicken is cooked through.
3. Step 3: Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot.
4. Step 4: Add noodles to the pot. Cook for 3-5 minutes or until noodles are tender. Stir occasionally.
5. Step 5: Season with salt and pepper to taste. Ladle soup into bowls, garnish with remaining scallions, and serve with additional soy sauce if desired.

Notes

• Chef tip: For a smoother soup, blend half of the soup until smooth and then combine it back with the rest of the soup.
• Best substitution: Use chicken thighs instead of breasts for a more flavorful soup.
• Make-ahead: The soup can be made up to 3 days ahead and reheated on the stove or in the microwave.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth. If it's too thin, let it simmer for a few more minutes to reduce.

Storage

• Fridge: Store leftovers in an airtight container 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 a 350°F oven for 15-20 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until warmed through. Stir halfway through.
• Make ahead: The soup can be made up to 3 days ahead and reheated on the stove or in the microwave.

Nutrition Per Serving

• Calories: 280
• Protein: 25g
• Fat: 8g
• Carbs: 20g
• Fiber: 1g
• Sugar: 2g
• Sodium: 850mg
• 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 FAQs

A Warm Final Note

I can’t wait for you to try Easy Ginger Scallion Chicken Noodle Soup 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!