Garlic Ginger Chicken and Mushroom Noodle Soup — A Cozy, Quick Fix for Busy Weeknights
If you’re anything like me — juggling work, family, and the mysterious pile of laundry that multiplies overnight — a bowl of warm, soothing soup can feel like a mini-vacation. Garlic Ginger Chicken and Mushroom Noodle Soup is exactly that: an easy, flavorful chicken noodle soup with a zesty ginger kick and earthy mushrooms that comes together fast. It’s comfort food with a little sparkle, perfect for a rushed weeknight or when someone needs a gentle pick-me-up.
If you love ginger-forward broths, you might also enjoy this healing ginger-garlic noodle soup I turn to when I want everything to taste like a warm hug.
Why You’ll Love This Garlic Ginger Chicken and Mushroom Noodle Soup
- Quick weeknight dinner: Ready in about 30–40 minutes.
- Crowd-pleasing: Mild enough for picky eaters, but flavorful enough to impress guests.
- Versatile: Swap noodles, use leftover chicken, or go vegetarian by skipping chicken and boosting mushrooms.
- Comforting and light: A great balance for days when you want cozy without feeling weighed down.
A little about me: I’m Anna, and along with my sister Patricia, I love turning simple ingredients into memorable meals. This soup is one of those recipes that started as a pantry-cleanout dinner and then became a family favorite — my kids asked for seconds and then thirds. True story: once I added too much ginger, and my youngest declared it “fizzy soup.” We all laughed and learned to respect the ginger-to-broth ratio.
Ingredients
Makes about 6 servings
- 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
- 8 oz mushrooms (cremini or shiitake), sliced
- 8 oz noodles (egg noodles, rice noodles, or udon)
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, grated or finely minced
- 6 cups low-sodium chicken broth (or vegetable broth)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar (optional, adds brightness)
- 1 tbsp sesame oil (for flavor)
- 2 tbsp neutral oil (vegetable or canola) for browning
- 2 medium carrots, thinly sliced (optional for color and nutrition)
- 3 green onions, thinly sliced, for garnish
- 1 cup fresh spinach or baby bok choy (optional)
- Salt and black pepper, to taste
- Red pepper flakes or sriracha, to taste (optional for heat)
- Lime wedges, for serving (optional)
Helpful pantry notes: If you’re short on time, rotisserie chicken works great. If you prefer a vegetarian version, double up the mushrooms or add tofu.
Step-by-Step Directions
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Prep your ingredients. Slice the chicken thinly across the grain; this keeps it tender. Clean and slice the mushrooms, mince the garlic, and grate the ginger. Have your noodles measured so they’re ready when the broth is hot.
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Brown the chicken. In a large soup pot or Dutch oven, heat 1 tbsp neutral oil over medium-high heat. Add the sliced chicken, season lightly with salt and pepper, and sear just until it’s mostly cooked through (about 2–3 minutes per side). Remove the chicken to a plate and set aside. Don’t worry if it’s not fully cooked — it’ll finish in the broth.
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Sauté aromatics and mushrooms. Lower the heat to medium. Add another 1 tbsp neutral oil to the pot. Toss in onion and carrots (if using) and sauté for 3 minutes until softening. Add the mushrooms, a pinch of salt, and cook until they release their liquid and start to brown (~4–5 minutes). Stir in garlic and ginger and cook 30–60 seconds until fragrant — your kitchen will smell amazing.
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Build the broth. Pour in the chicken broth and stir, scraping up any browned bits from the pot. Add soy sauce, rice vinegar (if using), and sesame oil. Bring the mixture to a gentle boil.
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Simmer and return the chicken. Add the seared chicken back into the pot. Reduce heat to a simmer and let everything cook together for 5–7 minutes so the flavors meld and the chicken reaches a safe internal temperature.
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Cook the noodles. Depending on the noodle type: add egg noodles directly to the pot and cook per package directions (usually 6–8 minutes). If using rice noodles, remove the pot from heat and stir in the rice noodles; let them soften in the hot broth for the time specified on the package (often 4–6 minutes). For udon, follow package timing. Add spinach or bok choy in the last minute so it wilts but stays bright.
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Finish and taste. Stir in green onions and adjust seasoning with salt, pepper, or a splash more soy sauce. If you like heat, add red pepper flakes or a swirl of sriracha. A squeeze of lime just before serving brightens everything.
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Serve immediately. Ladle into bowls and garnish with extra green onions, a drizzle of sesame oil, and a lime wedge on the side.
Cooking Tips, Because Life’s Messy and So Is the Kitchen
- Noodles timing: If you plan to meal-prep leftovers, keep noodles separate until reheating; they can soak up too much broth and get soggy in the fridge.
- Ginger control: If you’re new to fresh ginger, start with 1 tbsp and add more after tasting. It’s easy to add but impossible to remove.
- Use what you have: No shiitake? Cremini or button mushrooms are fine. No fresh ginger? 1–1.5 tsp ground ginger will work in a pinch, but fresh is best for bright flavor.
- Broth boost: For extra depth, simmer with a strip of kombu (seaweed) for 5–10 minutes and remove before serving — it adds umami without overpowering.
- Make it heartier: Add sliced firm tofu, extra shredded chicken, or a handful of cooked edamame to increase protein.
Variations to Keep It Interesting
- Gluten-free: Use tamari and rice noodles.
- Low-carb: Swap noodles for spiralized zucchini or shirataki.
- Slow-cooker twist: Sear chicken and aromatics, then transfer all to a slow cooker with broth. Cook on low 3–4 hours, then add noodles right before serving.
- Miso touch: Stir in 1 tbsp miso paste in the last 1–2 minutes (off heat) for a richer umami flavor.
A Little Kitchen Story
One blustery evening years ago, Patricia and I were scraping the bottom of the fridge for dinner. We found a lonely bag of mushrooms, a knob of ginger that had seen better days, and some sad-looking chicken. I threw everything together, and to our surprise, the house smelled like a cozy bistro within minutes. Our kids declared it “fancy soup,” and it’s been on rotation ever since. That’s the kind of recipe I love: forgiving, fast, and somehow making the whole family smile.
FAQs (Because You’ll Probably Ask)
Q: Can I use leftover rotisserie chicken?
A: Absolutely. Add the shredded chicken in step 6 so it warms through without overcooking.
Q: What noodles work best?
A: Egg noodles give classic comfort. Rice noodles make it lighter and gluten-free. Udon is chewy and satisfying. Pick your mood.
Q: How do I store leftovers?
A: Keep soup in an airtight container in the fridge for up to 3 days. Store noodles separately if possible. Reheat on the stove until steaming.
Q: Can I freeze this soup?
A: You can freeze the broth and chicken, but mushrooms and noodles may change texture. Freeze in portions and add fresh noodles when reheating.
Q: Can I make this vegetarian?
A: Yes — use vegetable broth and double the mushrooms or add tofu for protein. It becomes a deeply satisfying mushroom noodle soup.
Internal Reading Suggestions
If you’re into more garlic-forward soups, try this sage and garlic chicken soup, another favorite in our house when I feel like coaxing out cozy fall flavors.
Serving and Meal-Prep Notes
- For a dinner party, present bowls family-style with lime wedges, chopped herbs, and chili oil on the table so guests can customize.
- For meal-prep: Portion the broth and chicken into containers and pack noodles separately. Reheat broth and pour over noodles when ready to eat.
- Leftover idea: Use leftover soup as a base for a stir-fry sauce — reduce a cup or two down, toss with veggies and cooked rice for a quick reuse.
A Few Flavor-Boost Ideas
- Toast 1 tsp sesame seeds in a dry pan and sprinkle on top.
- Add a small spoonful of chili crisp for crunchy heat.
- Finish with fresh herbs like cilantro or Thai basil for a bright lift.
Conclusion
If you loved this recipe and want to explore similar flavors, check out this Gingery Chicken and Rice Noodle Soup with Crispy Garlic for another take on ginger-forward comfort: Gingery Chicken and Rice Noodle Soup with Crispy Garlic. For a vegetable-forward option with shiitake mushrooms and greens, this Ginger Garlic Noodle Soup with Bok Choy and Shiitake Mushrooms is a lovely companion: Ginger Garlic Noodle Soup with Bok Choy and Shiitake Mushrooms.
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Garlic Ginger Chicken and Mushroom Noodle Soup is a quick, comforting weeknight meal—ready in 30 minutes, kid-approved, and simple to make. Try it tonight
Enjoy the warm bowl, and if you make it, tell me how your family reacted — Patricia and I live for those little kitchen triumphs.
Garlic Ginger Chicken and Mushroom Noodle Soup
Ingredients
Method
- Slice the chicken thinly across the grain; this keeps it tender. Clean and slice the mushrooms, mince the garlic, and grate the ginger. Have your noodles measured so they’re ready when the broth is hot.
- In a large soup pot or Dutch oven, heat 1 tbsp neutral oil over medium-high heat. Add the sliced chicken, season lightly with salt and pepper, and sear just until it’s mostly cooked through (about 2–3 minutes per side). Remove the chicken to a plate and set aside.
- Lower the heat to medium. Add another 1 tbsp neutral oil to the pot. Toss in onion and carrots (if using) and sauté for 3 minutes until softening. Add the mushrooms, a pinch of salt, and cook until they release their liquid and start to brown (~4–5 minutes). Stir in garlic and ginger and cook for 30–60 seconds until fragrant.
- Pour in the chicken broth and stir, scraping up any browned bits from the pot. Add soy sauce, rice vinegar (if using), and sesame oil. Bring the mixture to a gentle boil.
- Add the seared chicken back into the pot. Reduce heat to a simmer and let everything cook together for 5–7 minutes.
- Depending on the noodle type: add egg noodles directly to the pot and cook per package directions (usually 6–8 minutes). If using rice noodles, remove the pot from heat and stir in the rice noodles; let them soften in the hot broth for the time specified on the package (often 4–6 minutes). For udon, follow package timing. Add spinach or bok choy in the last minute.
- Stir in green onions and adjust seasoning with salt, pepper, or a splash more soy sauce. If you like heat, add red pepper flakes or a swirl of sriracha. A squeeze of lime just before serving brightens everything.
- Ladle into bowls and garnish with extra green onions, a drizzle of sesame oil, and a lime wedge on the side.