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On cold winter days, when you just want to shake off the chill and warm your hands, this ginger chicken soup is the one I always make. It’s the kind of simple, homey soup my mom — and her mom before her — would cook for us growing up. A bowl that feels like a big warm hug.
It tastes like it’s been simmering all day, but it’s actually ready in under 40 minutes (with about 20 minutes of idle time). Just a few simple ingredients, and when it’s done right, the flavor is out-of-this-world delicious — clear, soothing broth with tender chicken, chewy noodles, and just the right touch of ginger to warm you from the inside out.

Recipe at a glance
- A quick, comforting soup with an authentic Asian-style broth — clean, fragrant, and deeply flavorful.
- The chicken is first seared, then simmered with ginger and scallions in chicken broth for rich, layered flavor.
- Cooking the noodles separately keeps the broth crystal clear and the texture springy, just like classic Asian noodle soups.
- Add noodles for a one-bowl meal or swap in rice for a simple, cozy alternative.
Cooking notes for ginger chicken soup
How to build a flavorful broth easily
A rich broth starts with chicken that has bones and skin. The bones add depth, and the skin releases fat when seared — that’s what gives the soup body and flavor. For this dish, bone-in, skin-on thighs are perfect because they cook fast and taste rich. Half a chicken works too, while drumsticks need a bit longer for the collagen to break down.
Use a good-quality chicken broth — I like Kettle & Fire or Pacific Foods — but remember, each brand’s salt level differs. That’s why I season only at the end. The ginger and scallions add aroma, but the real secret is starting with flavorful chicken and a broth base that already tastes good on its own.
How to balance the ginger flavor just right
You want the ginger to shine without overpowering the soup. The secret is a two-step approach. First, I sear sliced ginger in oil with the chicken — this builds a fragrant base and mellows the sharpness as it simmers into the broth. Then, at the end, I stir in a touch of freshly grated ginger. That tiny bit adds a clean, bright pop of flavor right before serving.
If you love bold ginger like I do, keep the grated garnish — it adds warmth and color. But if you prefer a milder taste or are serving kids, you can easily skip it. This balance keeps the soup flavorful and soothing, not too fiery or flat.
How to keep the chicken tender and juicy
Using dark meat (thighs, legs, bone-in, skin-on) is much more forgiving — it holds up better and is less likely to dry out. If you include breast meat, remove it earlier (after ~15 minutes) so it doesn’t overcook while the darker parts finish.
We simmer on medium-low heat, not a rolling boil, to draw flavor out from inside the bones gently, rather than cooking harshly from the outside in. Gentle heat helps prevent dry edges.
If you use a thermometer, you can pull the breast when it reaches ~ 150–155 °F, letting carryover heat push it safely toward 165 °F as it rests. (The FDA safe internal temp is 165 °F.)
How to keep the noodles springy and the broth clear
No matter what type of noodles you use — rice noodles, glass noodles, or even pasta — always boil them separately. This is key if you want a clean, clear broth. Cooking noodles directly in the soup releases starch, which makes the broth cloudy and gloopy. In Asian cooking, a clear broth is the mark of a well-made soup — it should taste light, clean, and pure, not thick or starchy.
Follow the package instructions and cook the noodles until just al dente, then drain well so they don’t keep cooking from residual heat. I love noodles with a little chew — rice noodles for gluten-free, or glass and kelp noodles for low-carb options. Once the soup is ready, add the noodles to each bowl right before serving for the perfect springy texture and crystal-clear broth.
What to serve with ginger chicken noodle soup
This chicken noodle ginger soup pairs perfectly with light, simple sides that complement its clean and comforting flavor. Add one or two of these for a cozy, well-rounded meal.
- Rice: If you’d rather skip the noodles, try serving the soup with a scoop of rice cooker white rice or air fryer rice instead. The grains soak up the gingery broth and make the meal extra comforting.
- Pickles: For a refreshing contrast, try pickled garlic or pickled daikon on the side. Their tangy bite brightens each spoonful of soup.
- Vegetables: Round out the meal with roasted or air-fried veggies like roasted red kuri squash, air fryer broccolini, or air fryer zucchini and squash. They add color, texture, and a subtle sweetness that balance the savory broth beautifully.
Try these Chinese chicken soup recipes next!
If you loved this comforting ginger chicken soup, here are a few more cozy favorites to keep on rotation:
- Chinese chicken soup — made in an Instant Pot with a whole chicken and herbal bone broth for deep, nourishing flavor.
- Winter melon chicken soup — light, soothing, and perfect for cooler days when you want something clean and refreshing.
- Taiwanese chicken rice soup — a homestyle favorite made with ground chicken and a savory, garlicky, creamy broth.
Chicken ginger soup recipe
Ingredients
- 2 lb half chicken (bone-in; skin-on) or chicken thighs, legs, or leg quarters
- Light sprinkle Coarse sea salt (to season chicken)
- 1 tbsp avocado oil or light olive oil
- 9.6 oz carrots about 3 medium slim ones
- 0.7 oz ginger divided
- 4 bulb scallions 2 whole, 2 chopped
- 4.5 cups chicken broth or bone broth (1.05 L)
- 6 oz egg noodles rice noodles, or any noodles you prefer
- ½ one whole lime cut into wedges (or lemon)
Instructions
- Sear the chicken: Pat the chicken dry and lightly sprinkle with salt. Preheat a 4-quart soup pot or Dutch oven over medium heat until warm. Add the oil. Sear the chicken, skin side down first, in a single layer over medium to medium-high heat until light golden brown, about 4–5 minutes per side.
Dice vegetables and aromatics:
- While the chicken sears, dice the carrots into 1-inch (2.5 cm) chunks using a roll-cut style. Slice 0.5 oz (15 g) of the ginger into thin pieces; grate the remaining 0.2 oz (5 g) and set aside for later.
- For the scallions, lightly bruise the white parts of 2 whole scallions by gently pounding them with the handle of a knife to release flavor. Slice the remaining 2 scallions into small rounds and refrigerate for garnish.
- When the chicken is browned, add the ginger slices. Lower the heat to medium and use the rendered chicken fat to fry the ginger until fragrant, turning occasionally so it doesn’t burn, about 3 minutes.
- Fold the whole scallions in half and add them to the pot along with the carrots. Stir and let them cook for 2–3 minutes.
- Simmer the soup: Pour in the broth. Cover with a lid and bring to a gentle boil over medium-high heat, then lower to medium-low and simmer for 20–25 minutes.
- Cook the noodles: Meanwhile, cook your noodles in a separate pot following package directions until al dente. Drain and set aside.
- Shred the chicken: Remove and discard the scallions. Take out the chicken and, once cool enough to handle, discard the skin and bones. Shred the meat into bite-sized pieces. You can discard the ginger slices if you prefer, but I like to leave them in the broth for more flavor.
- Add final ginger touch: Return the shredded chicken to the pot. Stir in ½ tsp of the grated ginger first, then taste and adjust. Add a squeeze of lime juice to brighten the broth. Taste again for salt, and if the broth feels too rich, add a splash of water to lighten it.
- Serve: Divide noodles among bowls and ladle the hot chicken ginger broth over them. Garnish with sliced scallions and lime wedges. Serve warm.
Notes
- Grated ginger at the end: Adjust the amount to your taste. Add more if you like stronger ginger flavor, or skip it for a milder soup.
- Chicken parts: Any bone-in chicken will work. Dark meat adds the most flavor and richness to the broth.
- Veggies and herbs: You can stir in chopped bok choy, yu choy, or baby spinach at the end. A sprinkle of cilantro adds a nice fresh touch.
- Two layers of ginger flavor: First, the ginger is fried in chicken fat and simmered in the broth for depth. Then a touch of grated ginger is added at the end for a bright, fresh kick.
- Simmering time: For chicken thighs, simmer for about 20 minutes. If using half a chicken (larger pieces), simmer for about 25 minutes.
- Thicker soup consistency (without starch): For a slightly thicker broth, drizzle in whisked eggs while the soup is still hot and simmering toward the end of cooking. The egg ribbons will form instantly and add body and richness to the soup. Use about 3 large eggs for this recipe.
- Storage & reheat: Store in the fridge for up to 4 days. Reheat on the stovetop or in the microwave. If using rice noodles, keep them packed separately from the soup so they don’t absorb too much liquid.
- Instant Pot instructions: Press Manual and wait until the pot indicates “Hot.” Season the chicken with salt, then add the oil and sear for 4–5 minutes per side. Press Off. Add the ginger, bruised scallions, and broth. Seal the valve and set to Manual for 15 minutes. Let it rest for 5 minutes before quick releasing the pressure, then follow the remaining steps above.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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