Name: Lemon Ginger Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups dry No Yolks broad noodles; 1 yellow onion, diced; 2 inch fresh piece of ginger, peeled and minced; 3 cloves garlic, peeled and minced; 4 medium carrots, diced into half moons; 2 celery stalks, diced into half moons; 2 large chicken breasts; 8 cups (64 oz) chicken broth; Juice of 1 lemon; Salt and pepper to taste; 2 tbsp olive oil; Fresh herbs (parsley and dill) to garnish

There’s nothing like a bowl of comforting, flavorful soup to warm you up from the inside out—especially when it’s packed with bright, fresh ingredients. My Lemon Ginger Chicken Noodle Soup Recipe is just that: a soothing, slightly zesty take on the classic chicken noodle soup that’s perfect for chilly evenings or whenever you need a little cozy boost.

The image shows a close-up of a chicken noodle soup with three main layers: bright orange carrot slices and white shredded chicken pieces floating on top, soft wide egg noodles in the middle, and fresh green parsley leaves sprinkled throughout. The broth is clear with some oil and black pepper flakes scattered on the surface, adding texture and color contrast. The whole dish is photographed on a white marbled texture, giving a clean and fresh look. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Ginger Chicken Noodle Soup Recipe
Top Tip
How to Serve Lemon Ginger Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Ginger Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Lemon Ginger Chicken Noodle Soup has saved me when I needed something simple, nourishing, and tasty. It’s the perfect balance of savory chicken broth with a bright kick from lemon and warming ginger. Plus, it’s super easy to pull together without requiring any fancy cooking skills.

Bright and comforting flavor: The ginger and lemon add a fresh zing that makes this soup feel lighter and more refreshing than your typical chicken noodle soup.
Simple, wholesome ingredients: You likely have everything you need already, making it an ideal last-minute dinner option.
Flexible and forgiving: Easily adjust the noodle type or herbs based on what you have on hand.
Perfect for any season: Cozy enough for winter but bright enough to enjoy year-round.

Ingredients & Why They Work

What I love about this Lemon Ginger Chicken Noodle Soup Recipe is how each ingredient plays a clear role in flavor and texture, while still being accessible for the average cook. Fresh ginger and lemon juice are stars here, brightening the savory broth made from simple chicken and veggies.

Flat lay of a small pile of uncooked broad egg noodles, a whole yellow onion cut in half showing its layers, a peeled 2-inch piece of fresh ginger root, three whole garlic cloves, fresh whole carrots sliced into half moons, celery stalks sliced into half moons with leaves attached, two raw large chicken breasts with smooth skin, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl of bright lemon juice, small white ceramic bowls holding sea salt and whole black peppercorns, fresh sprigs of parsley and dill loosely arranged, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

No Yolks broad noodles: These noodles hold up wonderfully in the broth without turning mushy, but you can switch to your favorite pasta or egg noodles just fine.
Yellow onion: Adds a subtle sweetness when sautéed that balances the sharper ginger notes.
Fresh ginger: The secret weapon—adds a warm, spicy depth and helps soothe the soul on a cold day.
Garlic: Enhances the aroma and adds richness, working beautifully with the ginger.
Carrots and celery: Classic soup veggies that build hearty flavor and add gentle crunch if not overcooked.
Chicken breasts: Lean and tender protein that shreds easily into the soup, soaking up all those lemony, gingery flavors.
Chicken broth: The comforting base—using a good-quality broth really makes a difference.
Lemon juice: Adds brightness and a clean finish that lifts the soup perfectly.
Olive oil: For sautéing veggies and searing chicken, bringing out the flavors without overpowering.
Fresh parsley and dill: Fresh herbs add vitality and a burst of green flavor just before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m all about making a recipe your own, and this Lemon Ginger Chicken Noodle Soup is no exception. Maybe you want it gluten-free or packed with extra veggies—go for it! I love tossing in some spinach or kale for an extra nutrient kick, and occasionally swapping the chicken breasts for thighs when I want a meatier flavor.

Vegetable Boost: Adding chopped spinach, kale, or even peas toward the end of cooking ups the nutrition and color, without extra fuss.
Noodle Swap: Tried it with rice noodles for a gluten-free twist—remember to tweak cooking times so they don’t get mushy.
Protein Options: Chicken thighs add a bit more richness; just cook them a little longer until tender before shredding.
Spice it Up: A pinch of red pepper flakes or a dash of turmeric brings warmth and health benefits if you want to experiment.

Step-by-Step: How I Make Lemon Ginger Chicken Noodle Soup Recipe

A white bowl filled with clear broth soup containing wide, flat noodles layered with orange carrot slices, green celery pieces, shredded light chicken meat, and chopped green herbs scattered on top. A lemon wedge rests on the right side of the bowl, and a gold spoon is partially placed in the soup. The bowl is on a beige cloth with a white marbled background. Nearby, a cut lemon and two small wooden bowls hold salt and chopped herbs. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Veggies and Aromatics

Start by dicing the onion, carrots, and celery into half moons—that's what gives your soup those lovely layers of texture. Peel and mince the fresh ginger and garlic, which will infuse the broth with that signature warm and zesty flavor. Having everything prepped ahead makes the cooking flow so much smoother.

Step 2: Sear the Chicken for Flavor and Tenderness

Heat one tablespoon of olive oil in a large pot over medium heat. Season the chicken breasts generously with salt and pepper, then let them cook for about 8-10 minutes, flipping halfway. The goal is a nice golden exterior and juicy inside—check that they reach 165°F to be safe. Once done, remove the chicken and set aside to rest.

Step 3: Cook the Veggies and Build the Broth

Add the second tablespoon of olive oil to the pot, then toss in your diced onion, carrots, and celery with a pinch of salt. Cook for 6-8 minutes or until those veggies start to get tender—they’ll release natural sweetness that balances the broth. Next up, stir in the minced garlic and ginger, cooking just until fragrant—about a minute. This step really wakes up the soup.

Step 4: Add Broth and Simmer

Pour in 8 cups of chicken broth, making sure to scrape the bottom of the pot with your spoon to lift up all those tasty browned bits from searing the chicken. Bring the mixture to a boil, then reduce heat to medium, cover, and let it simmer for 8-10 minutes. This is when all the flavors meld beautifully.

Step 5: Noodle Time

Add your No Yolks broad noodles into the simmering pot, cover again, and keep simmering for another 10-12 minutes until the noodles are tender. Keep an eye on them so they don’t get overcooked and mushy—timing is key here!

Step 6: Shred Chicken and Finish the Soup

While the noodles cook, shred the rested chicken with two forks—this part always feels so satisfying. Once noodles are done, stir the shredded chicken back in along with the fresh juice of one lemon. Taste and season with salt and pepper as needed, then sprinkle on fresh parsley and dill for a lively final touch.

Top Tip

I’ve learned a few things along the way to make this Lemon Ginger Chicken Noodle Soup Recipe taste amazing and come together smoothly, so here are my best tips:

Searing is Key: Don’t skip searing your chicken first; it locks in flavor and moisture, plus those browned bits make your broth richer.
Fresh Ginger Matters: Always opt for fresh ginger instead of powdered—it has a brighter, more vibrant flavor that really stands out.
Timing Your Noodles: Add noodles last and stick to the cooking time so they’re perfectly al dente, not mushy.
Don’t Skip the Lemon Juice: Adding it at the end keeps the brightness fresh without overpowering the soup.

How to Serve Lemon Ginger Chicken Noodle Soup Recipe

Lemon Ginger Chicken Soup - Serving Suggestion

Garnishes

I always finish my bowls with a handful of chopped fresh parsley and a sprinkling of dill—it adds a fresh herbal pop that balances the lemon and ginger nicely. Sometimes I’ll add a few thin lemon slices in the bowl for a pretty touch and an extra hit of citrus aroma as I eat.

Side Dishes

Since the soup feels hearty on its own, I keep sides light: crusty bread or soft dinner rolls are my go-to for dipping. Occasionally, I’ll serve a simple mixed green salad with a lemon vinaigrette for a fresh complement.

Creative Ways to Present

For a cozy dinner party, I love serving this soup in rustic stoneware mugs with fresh herb sprigs tucked on the side for a charming farmhouse vibe. Or, try it in clear glass bowls to show off the colorful veggies and noodles—always gets compliments!

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps well in an airtight container in the fridge for up to 4 days. I usually leave the noodles in the soup so they soak up the broth overnight, which actually tastes better the next day, though noodles might soften a bit more.

Freezing

I don’t recommend freezing with the noodles already cooked because they tend to get mushy. Instead, freeze the soup base without noodles, then cook the noodles fresh when you reheat. This keeps textures fresh and satisfying.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If the broth thickens too much overnight, add a splash of chicken broth or water to loosen it up. If you froze the soup noodles-free, add freshly cooked noodles right before serving.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Lemon Ginger Chicken Noodle Soup Recipe?

Absolutely! Chicken thighs add a richer flavor and stay juicy. Just cook them slightly longer until tender before shredding.

What noodles work best in this soup?

No Yolks broad noodles are ideal because they hold up well and don’t get mushy quickly. However, any pasta or egg noodles will work—just adjust cooking time accordingly. For gluten-free, rice noodles are a good swap but add them later to prevent overcooking.

Can I make this soup ahead of time?

Yes! The soup actually tastes better after sitting overnight, which lets flavors meld wonderfully. Just store it in the fridge in an airtight container. If freezing, do so without the noodles and add fresh noodles when reheating.

How do I adjust the flavor if the soup tastes too bland?

Try adding a squeeze more lemon juice for brightness or a pinch of salt to enhance all the flavors. Fresh herbs like parsley or dill stirred in right before serving also boost flavor and freshness. Ginger can also be increased slightly for extra warmth.

Final Thoughts

This Lemon Ginger Chicken Noodle Soup Recipe holds a special place in my kitchen because it feels like a warm hug in a bowl — but with a fun, zesty twist that keeps it from ever feeling boring. I hope once you give it a try, it becomes your go-to go-to for those nights when you want something both comforting and fresh. Remember, cooking is about making it yours, so don’t hesitate to tweak it and discover your favorite version!