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 something about the bright zing of lemon combined with warm ginger that just wakes up your soul — that’s exactly why this Lemon Ginger Chicken Noodle Soup Recipe holds a special place in my kitchen rotation. It’s comforting, fresh, and perfect for cozy nights when you want something both healing and delicious.

A close-up view of a bowl of chicken noodle soup on a white marbled surface, showing four main layers: chunky orange carrot slices placed unevenly throughout; tender white noodles twisted and scattered; shredded white chicken pieces mixed in; and bright green parsley leaves floating on top. The light broth is clear with a slight golden tint, with black pepper flakes sprinkled on the surface adding texture. The elements look fresh and warm, creating a comforting feel. 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

Honestly, this Lemon Ginger Chicken Noodle Soup Recipe is one of those meals that feels like a warm hug in a bowl. I first made it on a chilly evening when I needed some serious comfort food, and it instantly became my go-to because of its vibrant yet soothing flavors.

Bright and Comforting: The combination of lemon and ginger brings a fresh twist to classic chicken noodle soup that wakes up your taste buds.
Simple Ingredients, Big Flavor: It uses pantry staples and fresh produce, but the result tastes way more special than the effort involved.
Perfect for Any Season: It’s equally soothing when you’re under the weather or just craving something cozy on a cold night.
Flexible and Adaptable: You can easily customize the noodles, veggies, or herbs to fit what you have on hand or your dietary needs.

Ingredients & Why They Work

This soup combines fresh aromatics like ginger and garlic with wholesome veggies and tender chicken, making it nourishing and packed with flavor. Each ingredient plays a key role—whether it’s adding depth, brightness, or texture.

Flat lay of fresh whole yellow onion, peeled and minced fresh ginger root piece, three whole uncracked garlic cloves, fresh peeled and diced carrots cut into half moons, two fresh celery stalks diced into half moons, two raw large chicken breasts, dry No Yolks broad noodles arranged neatly, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl with bright yellow freshly squeezed lemon juice, fresh sprigs of parsley and dill, small white ceramic bowl with coarse salt, small white ceramic bowl with whole black peppercorns, all ingredients 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 well without getting mushy, but you can swap in any favorite noodle—just keep an eye on the cooking time.
Yellow onion: Adds sweetness and depth, balancing the sharper flavors of lemon and ginger.
Fresh ginger: The star zingy flavor that wakes up the entire bowl and adds warmth.
Garlic: Brings savory umami notes that enrich the broth.
Carrots: Their natural sweetness softens the soup and adds a pleasant bite.
Celery stalks: Classic chicken soup flavor and a little crunch to contrast the noodles.
Chicken breasts: Lean protein that stays tender and pulls apart easily to mix into the soup.
Chicken broth: A full-bodied base that ties everything together—homemade if you can, but store-bought works perfectly.
Juice of one lemon: Brightens the soup just before serving, ensuring a fresh, lively finish.
Olive oil: Helps develop the flavors of the chicken and veggies during cooking.
Fresh parsley and dill: These herbs add a lovely aromatic freshness and pretty green pop on top.

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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

One of the things I love most about this Lemon Ginger Chicken Noodle Soup Recipe is how easy it is to make it your own. Play with the noodles, swap herbs, or adjust the lemon for more or less zing depending on your mood.

Variation: When I’m feeling extra cozy, I add a handful of baby spinach or kale right near the end for a nutritional boost.
Dietary Twist: Use gluten-free noodles or zoodles if you want a lighter or gluten-free version. Just shorten the cooking time accordingly.
Depth of Flavor: Occasionally, I’ll roast the chicken breasts beforehand for a richer, deeper flavor — but keeping it simple works beautifully too.

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

A white bowl filled with chicken noodle soup sits on a beige cloth on a white marbled surface. The soup has three main layers visible from the top: clear broth with small green herb specks floating, bite-sized pieces of white chicken meat, and thick egg noodles weaving through slices of orange carrot and pale green celery. A bright yellow lemon wedge floats on the right side of the bowl. A gold spoon rests inside the bowl on the right. In the background, a whole lemon and half lemon are wrapped in a beige cloth near two small white bowls, one filled with coarse salt and the other with chopped green parsley. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Veggies and Aromatics

Start by dicing your onion and chopping the carrots and celery into nice half moons. Then peel and finely mince the fresh ginger and garlic so those flavors really meld into the soup. Having all your prep done before you heat the pot makes the process smooth and stress-free.

Step 2: Sear the Chicken

Heat a tablespoon of olive oil over medium, then add the chicken breasts. Season them generously with salt and pepper — don't be shy here. Cook for about 8-10 minutes, flipping halfway through, until they’re cooked through and hit 165°F internally. This step locks in juices and builds flavorful bits on the pan bottom for the broth base. Once done, transfer the chicken to a plate.

Step 3: Sauté the Vegetables

In the same pot, add the remaining tablespoon of olive oil and toss in your onions, carrots, and celery with a pinch of salt. Cook for about 6-8 minutes until the veggies start softening. Stir often to prevent sticking and to build flavor. Then add the garlic and ginger, cooking for just a minute until fragrant — this little burst is key to infusing the broth.

Step 4: Simmer the Broth and Noodles

Add your chicken broth to the pot, scraping the bottom gently with a wooden spoon to lift up those delicious browned bits. Bring everything up to a boil. Then reduce the heat to medium, cover, and let it simmer for about 8-10 minutes to marry the flavors. Next, stir in the noodles, cover again, and let those cook for 10-12 minutes until just tender.

Step 5: Finish and Serve

While the noodles cook, shred the chicken breasts using two forks — it’s quick and satisfying. Once noodles are tender, add the shredded chicken back to the pot along with the juice of one whole lemon. Give it a good stir, taste, then season with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley and dill to brighten every spoonful.

Top Tip

Over the years of making this Lemon Ginger Chicken Noodle Soup Recipe, I’ve picked up a few tricks that make the difference between “good soup” and “oh wow, this is amazing.” Here are some handy tips to get it just right.

Don’t Skip Scraping the Pan: Those browned bits stuck to the pot after searing chicken add immense flavor to your broth, so always deglaze with chicken broth and scrape them up.
Season in Layers: Salt and pepper your chicken, veggies, and finally adjust the seasoning at the end to build balanced flavor throughout the soup.
Lemon Last: Add lemon juice right at the end to keep that fresh brightness from cooking off.
Watch Your Noodles: Since noodle size and type can vary, check for doneness early to avoid mushy noodles that drag down the soup.

How to Serve Lemon Ginger Chicken Noodle Soup Recipe

lemon ginger chicken noodle - Serving Suggestion

Garnishes

I love sprinkling chopped fresh parsley and dill on top just before serving. They add a pop of color and a fresh herbal note that lifts the whole soup. Sometimes I add a little cracked black pepper or even a few chili flakes if I want a subtle kick.

Side Dishes

Honestly, this soup is filling enough on its own, but if you want a little something extra, crusty bread like a baguette or garlic toast pairs beautifully. A simple side salad with citrus vinaigrette keeps the meal light yet complete.

Creative Ways to Present

For a dinner party, I’ve served this soup in individual blue and white patterned soup bowls, topped with a sprig of dill and a lemon wedge on the side for guests to add more zing if they want. It’s surprising how such a simple presentation makes it feel special!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 3 days. Because the noodles continue to soak up broth, I sometimes add a splash of extra chicken broth when reheating to loosen it back up.

Freezing

This soup freezes well, but I recommend undercooking the noodles slightly if you know you'll freeze leftovers. That way when you thaw and reheat, they don’t get mushy. Freeze in portion-sized containers for easy, nourishing meals later.

Reheating

Reheat the soup gently on the stove over medium-low heat, stirring occasionally. Add a bit of chicken broth or water if it seems too thick. The fresh herbs and lemon juice really shine when stirred in again just before serving.

Frequently Asked Questions:

Can I use other types of noodles in this Lemon Ginger Chicken Noodle Soup Recipe?

Absolutely! This recipe is flexible. Just watch your cooking times—delicate noodles like angel hair cook faster than hearty broad noodles. Adjust accordingly so your noodles don’t get mushy.

What if I don’t have fresh ginger on hand?

Fresh ginger is best for this recipe’s bright flavor, but you can substitute with ½ teaspoon ground ginger in a pinch. Just add it when cooking the garlic to let it bloom their flavors together.

Can I make this soup in a slow cooker?

Yes! Brown the chicken in a skillet first, then transfer all ingredients except the noodles and lemon juice to your slow cooker. Cook on low for 4-6 hours. Add the noodles and lemon juice about 30 minutes before serving.

How do I prevent the noodles from getting mushy if I plan to keep leftovers?

To avoid mushy noodles, consider cooking the noodles separately and adding them to each bowl when serving. Alternatively, undercook the noodles slightly and finish cooking them in the soup when reheating leftovers.

Final Thoughts

This Lemon Ginger Chicken Noodle Soup Recipe feels like a little miracle in a bowl—comforting yet uplifting, simple but sophisticated. Whenever I make it, I’m reminded that good food can be both nourishing and joyful, no matter how hectic life gets. I can’t wait for you to try it and make it your own cozy classic.