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 so comforting about a warm bowl of homemade soup, especially when it’s packed with bright, fresh flavors. This Lemon Ginger Chicken Noodle Soup Recipe hits the perfect balance of zesty lemon, spicy ginger, and tender chicken, all swirled together with cozy noodles. It’s seriously one of my go-to meals when I want something nourishing yet uplifting.

The close-up image shows a bowl of chicken noodle soup in a white bowl sitting on a white marbled surface. The dish has three main layers: a clear, golden broth as the base holding wide, flat, pale yellow noodles that curve and twist throughout the soup; bright orange carrot slices, soft and smooth, scattered evenly across the noodles; and pieces of shredded white chicken meat resting lightly in the liquid. Green parsley leaves float on top, adding spots of fresh green color, while small black pepper flakes are sprinkled across the whole dish. The overall look is warm and inviting, with the ingredients clearly distinguishable in the light broth. 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 genuinely can’t say enough good things about this Lemon Ginger Chicken Noodle Soup Recipe. It’s one of those recipes you’ll find yourself making over and over, especially when you want something that feels like a big warm hug in a bowl. Plus, it’s easier to pull together than you might think!

Bright and Soothing: The lemon and ginger add a zesty, warming kick that wakes up your taste buds while still feeling gentle and soothing.
Simple Ingredients: It uses pantry staples and fresh produce that you likely already have on hand, making it perfect for a quick, nourishing meal.
Flexible and Customizable: You can swap out noodles, use leftover chicken, or tweak the herbs to suit your mood or what’s in the fridge.
Perfect for Any Season: Whether you’re chasing away winter chills or craving something light in spring, this soup hits the spot.

Ingredients & Why They Work

Each ingredient in this Lemon Ginger Chicken Noodle Soup Recipe plays a role in building layers of flavor and comforting texture. Trust me, fresh aromatics like ginger and garlic truly make the broth sing. Here are my thoughts on the key ingredients:

Flat lay of fresh whole yellow onion with natural skin, a small pile of peeled and minced fresh ginger root, three whole uncracked garlic cloves, four fresh whole carrots with bright orange skin, two crisp celery stalks with leaves, two raw large chicken breasts with natural color, a small white ceramic bowl containing dry No Yolks broad noodles, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl with freshly squeezed lemon juice, a bunch of fresh green parsley sprigs, a bunch of fresh green dill sprigs, coarse sea salt and black peppercorns scattered artistically, 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 beautifully in the broth without getting mushy, but feel free to swap with your favorite type.
Yellow Onion: Adds a mild sweetness that’s a great base for the savory broth.
Fresh Ginger: The star zing factor here, it brightens the soup and pairs so well with lemon.
Garlic: Deepens the savory notes and complements the ginger perfectly.
Carrots & Celery: Classic soup veggies that add sweetness and a slight crunch.
Chicken Breasts: Tender, lean protein that’s easy to shred and mix back in.
Chicken Broth: Use a good-quality or homemade broth for the richest flavor.
Fresh Lemon Juice: This wakes up every bite with a bright, refreshing acidity.
Olive Oil: For sautéing — gives a subtle richness without overpowering.
Fresh Herbs (Parsley & Dill): Added at the end to bring a bright herbaceous note that complements the lemon ginger flavors.

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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 love making this soup just as the recipe is — simple and full of fresh flavor — but there’s plenty of fun ways to customize it depending on what you’re after.

Vegetable Boost: I sometimes add chopped kale or spinach for extra greens. It’s a quick way to sneak in some veggies, and it softens perfectly in the broth.
Noodle Swap: I’ve used rice noodles instead of No Yolks broad noodles when I needed a gluten-free option — just adjust cooking time and watch carefully.
Spicy Kick: A pinch of red pepper flakes goes a long way if you like a hint of heat with your ginger and lemon zing.
Make It Heartier: Stir in cooked beans or toss in diced potatoes to bulk it up for a filling meal.

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

A white bowl filled with chicken noodle soup sits on a light beige cloth over a white marbled surface. The soup has three main layers: the clear broth forms the base, floating on it are thick, slightly curled egg noodles in off-white, tender orange carrot slices, and green celery pieces. Shredded chicken pieces are scattered throughout, mixed with fresh green parsley leaves and a sprinkle of black pepper. On the top right edge of the bowl rests a thin lemon wedge adding a pop of bright yellow. A gold spoon is placed inside the bowl on the right side. Nearby, there are two small wooden bowls, one with coarse salt and the other with chopped parsley, and a lemon quarter rests on the marbled surface in the lower left corner. 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 nice, even half-moons so they cook at the same rate. Peel and mince the fresh ginger and garlic — their fragrant oils really come alive when minced fresh. Lining up these ingredients before you start cooking makes the process so much smoother.

Step 2: Cook the Chicken

Heat 1 tablespoon of olive oil in a large pot over medium heat. Season two large chicken breasts generously with salt and pepper. Cook the chicken for 8-10 minutes, flipping once until cooked through and the internal temperature hits 165°F. It’s key here to get a nice golden sear — this adds rich flavor to the soup. Once cooked, transfer the chicken to a plate and set aside.

Step 3: Sauté the Vegetables and Aromatics

In the same pot, add another tablespoon of olive oil. Toss in the diced onion, carrots, and celery with a pinch of salt. Cook for 6-8 minutes, stirring often, until the veggies soften slightly and start to caramelize. Then, stir in the minced garlic and ginger, cooking just about a minute until fragrant — your kitchen will smell incredible!

Step 4: Add Broth and Simmer

Pour in 8 cups of chicken broth. Be sure to scrape the bottom of the pot to lift all those tasty browned bits from cooking the chicken and veggies — this adds so much depth. Bring the soup to a boil, then reduce heat to medium and cover the pot. Let it simmer gently for 8–10 minutes to let the flavors meld.

Step 5: Cook the Noodles and Shred Chicken

Add your noodles to the simmering soup, cover again, and continue cooking for 10–12 minutes until the noodles are tender. While the noodles cook, shred the cooked chicken breasts with two forks — I find this way is easiest and gives the best texture.

Step 6: Finish and Serve

Once the noodles are done, stir the shredded chicken back into the pot. Squeeze in the juice of one whole lemon, which brightens everything up beautifully. Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley and dill for that finishing touch.

Top Tip

From my many trials in the kitchen, here are some little nuggets of wisdom that can really elevate your Lemon Ginger Chicken Noodle Soup Recipe game. These are the subtleties that helped me get consistently tasty results and made prep easier.

Use Fresh Ginger: Pre-minced or powdered ginger just won’t give you the same zingy freshness — peeling and mincing fresh ginger makes such a difference.
Don’t Overcook the Noodles: Keep an eye on the noodles and taste-test frequently to avoid mushiness — al dente texture makes the soup better.
Save Those Browned Bits: Don’t skip scraping up the fond on the pot’s bottom when adding broth — that little extra flavor boost lifts the whole soup.
Season in Layers: Adjust salt and pepper throughout cooking, especially after adding lemon juice, so the flavors stay balanced and bright.

How to Serve Lemon Ginger Chicken Noodle Soup Recipe

Lemon Ginger Chicken Noodle Soup - Serving Suggestion

Garnishes

I always go heavy on the fresh parsley and dill — they add such a lovely herbal pop that complements the lemon ginger flavors. Sometimes, I’ll throw on a few lemon zest shavings or even a drizzle of good-quality olive oil for a subtle richness. If you like texture, a sprinkle of toasted sesame seeds adds a fun twist.

Side Dishes

For something simple and classic, crusty bread or warm sourdough rolls work wonderfully to soak up the broth. On lighter days, a crisp green salad with a lemon vinaigrette echoes the fresh flavors of the soup. I’ve even paired this soup with roasted Brussels sprouts or garlic roasted green beans for a heartier meal.

Creative Ways to Present

For special occasions, I like serving this soup in pretty bowls with lemon wedges on the side so everyone can add extra zing if they want. You can also ladle it into small mason jars for a charming grab-and-go lunch or surprise snack. Garnishing with edible flowers or microgreens can make the presentation feel extra special.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and keep them in the fridge. The flavors actually deepen overnight, making for a delicious next-day meal. Just remember to store the soup without noodles if you plan on eating it beyond a day or two — the noodles can get mushy.

Freezing

This soup freezes well if you skip adding noodles before freezing. You can quickly cook noodles fresh when reheating. Freeze in portion-sized containers for easy weeknight dinners or lunches on the go.

Reheating

I reheat gently on the stove over medium-low heat to avoid breaking down the chicken or noodles too much. Adding a splash of broth or water during reheating helps maintain that fresh broth consistency. If you stored the soup noodle-free, cook fresh noodles separately and combine just before serving for the best texture.

Frequently Asked Questions:

Can I use leftover cooked chicken for this soup?

Absolutely! Using leftover cooked chicken is a fantastic shortcut. Just add the shredded chicken in towards the end of cooking, so it warms through without overcooking.

What noodles work best in Lemon Ginger Chicken Noodle Soup Recipe?

No Yolks broad noodles are my favorite because they hold their shape well, but you can also use egg noodles, rice noodles, or even spaghetti broken into smaller pieces. Just watch the cooking time so the noodles don’t overcook.

Can I make this soup vegetarian or vegan?

You can make a delicious vegetarian version by swapping the chicken broth for vegetable broth and leaving out the chicken. Consider adding tofu or chickpeas for protein, and maybe some extra veggies like mushrooms or zucchini for heartiness.

How do I keep the noodles from getting mushy if I want leftovers?

The best trick is to cook the noodles separately or add them fresh when reheating. If you store the soup with cooked noodles for too long, they absorb liquid and can turn mushy quickly.

Final Thoughts

This Lemon Ginger Chicken Noodle Soup Recipe holds a special place in my kitchen because it’s both humble and bright—comfort food that doesn’t weigh you down. It’s perfect for winter colds, busy weeknights, or anytime you want to feel cared for by your food. Give it a try—you’ll love how easy it is and how delicious it tastes, promise!