Ginger Chicken Noodle Soup with Carrot and Celery
Clear chicken soup with ginger, carrots, celery and tender noodles.
This ginger chicken noodle soup combines tender chicken, vegetables and noodles in a clear, gently spiced broth. Simmer the chicken with ginger first so the stock gains flavour, then add vegetables and noodles near the end. Cook noodles separately if you expect leftovers; they otherwise absorb broth while refrigerated. Cut the chicken into even pieces and check the thickest piece reaches a safe temperature before serving. Heat oil in a soup pot. Cook onion, carrots and celery for 5 minutes. Add ginger and garlic and cook 30 seconds. Add stock and chicken. Bring to a gentle simmer and cook 12 to 18 minutes, until chicken reaches 74°C (165°F). Meanwhile cook noodles in a separate pot according to package directions. Drain.
Recipe card
Ginger Chicken Noodle Soup with Carrot and Celery
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Sauté aromatics
Heat oil in a soup pot. Cook onion, carrots and celery for 5 minutes. Add ginger and garlic and cook 30 seconds.
Simmer chicken
Add stock and chicken. Bring to a gentle simmer and cook 12 to 18 minutes, until chicken reaches 74°C (165°F).
Cook noodles
Meanwhile cook noodles in a separate pot according to package directions. Drain.
Season soup
Stir soy sauce into soup. Taste and adjust salt and pepper. Remove ginger slices if desired.
Serve
Divide noodles among bowls, ladle soup over and garnish with spring onion.
How to tell when it is ready
Divide noodles among bowls, ladle soup over and garnish with spring onion.
Tips
- Heat oil in a soup pot.
- Add stock and chicken.
- Meanwhile cook noodles in a separate pot according to package directions.
- Stir soy sauce into soup.
Troubleshooting
- If broth tastes mild, add a little more ginger or soy sauce.
- If noodles soften in storage, cook a fresh batch for serving.
Substitutions
- Use rice noodles for a gluten-free option and tamari instead of soy sauce.
- Use leftover roast chicken, adding it near the end.
Variations
- Add sliced mushrooms.
- Stir in baby spinach at the end.
Serving suggestions
- Serve with lime wedges.
- Add fresh coriander.
- Offer chilli oil.
- Pair with a simple cucumber salad.
Make ahead
Prepare components ahead and store safely. Refrigerate soup and noodles separately for up to 3 days. Reheat soup until steaming and add freshly cooked noodles.
Storage
Refrigerate soup and noodles separately for up to 3 days. Reheat soup until steaming and add freshly cooked noodles.
Food safety
Cook chicken to 74°C (165°F); refrigerate leftovers within 2 hours.
Frequently asked questions
Can I use cooked chicken?
Yes. Add shredded cooked chicken with the stock and simmer until steaming throughout.
How should I store ginger chicken noodle soup?
Refrigerate soup and noodles separately for up to 3 days. Reheat soup until steaming and add freshly cooked noodles.
Serve with lime wedges. Refrigerate soup and noodles separately for up to 3 days. Reheat soup until steaming and add freshly cooked noodles.
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