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Garlic Ginger Chicken and Mushroom Noodle Soup

A quick, comforting weeknight soup that is easy, delicious, and ready in about 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken thighs (or breasts), thinly sliced
  • 8 oz shiitake or cremini mushrooms, sliced
  • 8 oz rice noodles or egg noodles
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 tbsp fresh ginger, peeled and finely grated
  • 6 cups low-sodium chicken broth
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar (optional, brightens the broth)
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil or neutral oil
  • 1 tsp sugar or honey (balances the ginger)
  • 2 scallions thinly sliced (for garnish)
  • Fresh cilantro or parsley, optional
  • Salt and black pepper, to taste
  • Red pepper flakes or a dash of chili oil (optional for warmth)
  • Lemon or lime wedges (for serving)

Method
 

Preparation
  1. Cook the noodles according to package directions until just al dente. Drain, rinse with cool water, and set aside.
  2. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Season the sliced chicken lightly with salt and pepper, then sear until just golden (2–3 minutes per side). Transfer the chicken to a plate.
  3. Lower heat to medium. Add the remaining oil and then the sliced onion. Cook 3–4 minutes until it starts to soften.
  4. Add the garlic and ginger and cook until fragrant — about 30–45 seconds.
  5. Toss in the sliced mushrooms and cook until they release their moisture and begin to brown (4–6 minutes). Stir occasionally so they brown evenly.
  6. Return the chicken to the pot. Add the chicken broth, soy sauce, sesame oil, rice vinegar (if using), and sugar or honey. Bring to a gentle simmer.
  7. Let it cook for about 8–10 minutes so the flavors meld and the chicken is cooked through.
  8. Remove the chicken, shred with two forks (or slice thinly), and return it to the pot.
  9. Adjust seasoning with salt and pepper. Add the pre-cooked noodles to the pot to warm.
  10. Top with scallions, a squeeze of lemon or lime, cilantro if you like, and an extra drizzle of sesame oil or chili oil for heat. Enjoy immediately.

Notes

This soup can be made gluten-free by using tamari and gluten-free noodles. It freezes well without noodles and can be hurried along by using pre-cooked chicken and pre-sliced mushrooms.