Cozy Ginger Scallion Chicken Noodle Soup
This easy ginger scallion chicken noodle soup is the ultimate cozy, hearty meal that’s ready in just 30 minutes. After making this many times, I’ve discovered the trick to the most flavorful broth is to start with a homemade chicken stock. It’s what makes this soup better than takeout. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Southern Peas and Dumplings Recipe for Dinner and Easy Red Velvet Brownies with White Chocolate Drizzle.
Why This Cozy Ginger Scallion Chicken Noodle Soup Is Pure Comfort
- The rich, comforting broth is packed with ginger and scallion flavor.
- It's ready in just 30 minutes, making it perfect for busy weeknights.
- This soup is a great way to use up leftover chicken or make a big batch for meal prep.
- It's customizable – add your favorite vegetables or noodles to make it your own.
What You'll Need for Cozy 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.
- chicken breasts
- ginger
- scallions
- noodles
- chicken stock
- soy sauce
- sesame oil
- garlic
- red pepper flakes
- salt
- pepper
- Optional: hard-boiled eggs
- Optional: green onions
- Optional: sesame seeds
- Optional: crispy shallots
📝 Ingredient Notes
- chicken breasts: You can also use leftover chicken or rotisserie chicken to save time.
🛒 Tools & Equipment I Recommend
- Immersion Blender — For a smooth, velvety broth. → See on Amazon
- Instant Pot — For a faster cooking time. → See on Amazon
How to Make Cozy Ginger Scallion Chicken Noodle Soup
- Step 1: In a large pot, combine chicken breasts, ginger, scallions, garlic, soy sauce, sesame oil, and chicken stock. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
- Step 2: Remove the chicken from the pot and shred it. Return it to the pot and add the noodles. Cook until the noodles are tender.
- Step 3: Serve the soup hot, topped with your favorite toppings.
Cook's Tips for Perfect Cozy Ginger Scallion Chicken Noodle Soup
- Common mistake and fix: The #1 reason this recipe fails is using low-sodium chicken stock. To prevent this, always use regular or low-sodium chicken stock and adjust the salt to taste.
- Pro tip: For an even richer broth, you can add a Parmesan rind to the pot while the soup is simmering.
- Pro tip: To make this soup ahead, prepare the broth and chicken, then store it in the fridge. Cook the noodles separately and add them when you're ready to serve.
Storing & Reheating Cozy Ginger Scallion Chicken Noodle Soup
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated when ready to serve.
Freezing Cozy Ginger Scallion Chicken Noodle Soup
Freeze the broth and chicken separately for up to 3 months. Thaw and cook the noodles when ready to serve.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy kick, add some sliced jalapeños to the pot when you add the chicken.
- Best substitution: You can substitute the chicken breasts for thighs or even tofu for a vegetarian version.
- Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for up to 3 months.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your broth is too salty, add more water or chicken stock to dilute it.
Want to level up this recipe?
High-quality chicken stock — The key to a flavorful broth is starting with a good chicken stock. This pays for itself vs takeout. → Check price on Amazon
Cozy Ginger Scallion Chicken Noodle Soup
Ingredients
Main Ingredients
- chicken breasts
- ginger
- scallions
- noodles
- chicken stock
Seasonings
- soy sauce
- sesame oil
- garlic
- red pepper flakes
- salt
- pepper
Optional Toppings
- hard-boiled eggs
- green onions
- sesame seeds
- crispy shallots
Instructions
- Step 1: In a large pot, combine chicken breasts, ginger, scallions, garlic, soy sauce, sesame oil, and chicken stock. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
- Step 2: Remove the chicken from the pot and shred it. Return it to the pot and add the noodles. Cook until the noodles are tender.
- Step 3: Serve the soup hot, topped with your favorite toppings.
Notes
- Chef tip: For a spicy kick, add some sliced jalapeños to the pot when you add the chicken.
- Best substitution: You can substitute the chicken breasts for thighs or even tofu for a vegetarian version.
- Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for up to 3 months.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your broth is too salty, add more water or chicken stock to dilute it.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze the broth and chicken separately for up to 3 months. Thaw and cook the noodles when ready to serve.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made ahead and reheated when ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 8g
- Carbs: 35g
- Fiber: 2g
- Sugar: 3g
- Sodium: 1500mg
- Cholesterol: 70mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Ginger Scallion Chicken Noodle Soup FAQs
Yes, you can make the broth and chicken ahead and store it in the fridge. Cook the noodles separately and add them when you're ready to serve.
The #1 reason this recipe fails is using low-sodium chicken stock. Always use regular or low-sodium chicken stock and adjust the salt to taste.
Yes, you can make this soup in the Instant Pot. Cook the chicken and broth together for 10 minutes at high pressure, then release the pressure and add the noodles. Cook for another 2-3 minutes until the noodles are tender.
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the broth and chicken separately for up to 3 months.
Yes, this cozy, hearty soup is perfect for Thanksgiving. It's a great way to use up leftover turkey and can be made ahead.
A Warm Final Note
I can’t wait for you to try Cozy 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!
