Ginger Scallion Chicken Noodle Soup

Ginger Scallion Chicken Noodle Soup is the kind of comforting bowl you crave when you want something nourishing, fragrant, and deeply satisfying. From the very first sip, warm ginger, savory broth, and tender chicken come together in a way that feels both soothing and energizing. Moreover, this soup is light yet filling, making it perfect for busy weeknights, chilly evenings, or whenever you need a reset meal that still feels special.

Traditionally, ginger and scallions are cornerstones in many Asian-inspired broths because they add freshness while balancing richness. Over time, cooks have relied on this pairing not only for flavor, but also for its warming qualities. Meanwhile, noodles transform the broth into a complete, slurp-worthy meal that feels comforting without being heavy.

Because this recipe uses simple ingredients and straightforward steps, it’s approachable for home cooks of all levels. Yet, thanks to its layered flavors, it still tastes restaurant-worthy. Ultimately, this Ginger Scallion Chicken Noodle Soup proves that a humble bowl of soup can feel elegant, cozy, and incredibly satisfying—all at once.

Recipe Yield: 4 servings

INGREDIENTS

1 lb boneless skinless chicken breasts
6 oz egg noodles
8 cup low-sodium chicken broth
1 cup carrots, finely diced
3 scallions, sliced (white and green parts separated)
1 tbsp fresh ginger, finely grated
4 garlic cloves, minced
2 tbsp olive oil
2 tbsp soy sauce
1 tsp sesame oil
½ tsp red pepper flakes
½ tsp salt
¼ tsp black pepper
¼ cup fresh cilantro, chopped

INSTRUCTIONS

1. Sauté the aromatics:
First, heat olive oil in a large soup pot over medium heat. Then, add ginger, garlic, carrot, and the white parts of the scallions. Stir frequently and cook for 2–3 minutes until fragrant but not browned.

2. Build the broth:
Next, pour in the chicken broth and add soy sauce, salt, and black pepper. Bring everything to a gentle boil.

3. Cook the chicken:
Carefully add the chicken breasts to the simmering broth. Reduce heat slightly and cook for 12–14 minutes, or until the chicken reaches an internal temperature of 165°F and is opaque throughout. Remove from the pot, rest for 2–3 minutes, then shred using two forks.

4. Add the noodles:
Meanwhile, add egg noodles to the broth and cook according to package directions until just tender.

5. Finish the soup:
Return shredded chicken to the pot. Stir in sesame oil, red pepper flakes, green scallions, and cilantro. Simmer gently for 2 minutes.

6. Serve and enjoy:
Finally, ladle into bowls and serve hot, making sure each portion has plenty of broth, noodles, and chicken.

Helpful Tips to Perfect This Recipe

• Boost the ginger flavor: For a bolder, more aromatic broth, add an extra ½ tsp freshly grated ginger during the final simmer. This enhances warmth without overpowering the soup.
• Keep noodles perfect: Cook noodles just until tender, since overcooking can make them mushy. If storing leftovers, consider cooking noodles separately and adding them when reheating.
• Balance the seasoning: Always taste before serving. A small splash of soy sauce or a pinch of salt can instantly brighten and balance the broth.