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 flavors like ginger and lemon. This Lemon Ginger Chicken Noodle Soup Recipe is a delicious way to warm up on cooler days while feeling nourished and satisfied.

The image shows a close-up of a bowl filled with clear broth containing wide, flat, pale yellow noodles, bright orange carrot slices, small pieces of white cooked chicken, and green parsley leaves scattered throughout, with tiny black pepper specks floating on top. The focus is tight on the soup surface, capturing the slight sheen of the broth and the varied textures of the ingredients. The broth is lightly translucent and the colors of the vegetables and herbs stand out against it, all resting on a white marbled surface. 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’ve been making this soup whenever I want something cozy but also fresh-tasting. It's not your average chicken noodle soup — the zing from the lemon and warmth from the ginger truly lifts it to another level that I just can’t get enough of.

Bright, Invigorating Flavor: The combination of fresh ginger and lemon adds a lively twist that wakes up your taste buds while still soothing your soul.
Simple Ingredients: You likely have most of these in your kitchen already, making it easy to whip up without a special trip to the store.
Comforting and Nourishing: It’s hearty enough to be a full meal but light enough to leave you feeling refreshed.
Versatile and Customizable: Whether you want to swap noodles or add extra veggies, this recipe easily adapts to what you prefer.

Ingredients & Why They Work

Every ingredient in this soup plays a role in creating a balanced depth of flavor, texture, and nourishment. Here’s what I recommend using and why, plus a few tips to get the best results while shopping or prepping.

Flat lay of dry broad No Yolks noodles neatly arranged, a whole yellow onion with bright papery skin, a small pile of fresh peeled garlic cloves, a fresh 2-inch piece of ginger root with smooth skin, several vibrant orange carrots cut into half-moon slices, two crisp celery stalks sliced into half moons, two whole raw chicken breasts with pink flesh, a small white bowl filled with golden olive oil, a small white bowl containing freshly squeezed lemon juice, small sprigs of fresh green parsley and dill neatly placed, and whole uncracked brown eggs positioned symmetrically, 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 hold up well in the soup without getting mushy, but you can use any noodle—just adjust the cooking time so they don’t overcook.
Yellow Onion: Adds natural sweetness when sautéed, building a rich flavor base.
Fresh Ginger: The star of the show here, providing a warming spiciness that brightens the broth wonderfully.
Garlic: Adds a subtle depth and familiar comforting aroma.
Carrots & Celery: Classic soup veggies with a bit of crunch and sweetness that soften nicely but still offer texture.
Chicken Breasts: Lean and easy to shred once cooked, giving you tender protein throughout.
Chicken Broth: For richness and the soup’s body — homemade or store-bought works fine, just pick one with good flavor.
Fresh Lemon Juice: Adds brightness and a touch of acidity to balance the savory elements.
Olive Oil: Essential for sautéing the veggies and chicken with a subtle fruity note.
Fresh Parsley & Dill: For garnish, these herbs add freshness and a pretty pop of green 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

I love how adaptable this Lemon Ginger Chicken Noodle Soup Recipe can be. Over time, I’ve tweaked it to suit what’s in my fridge or what I’m feeling—don’t hesitate to do the same! The best part is you’ll still walk away with that same comforting, uplifting flavor.

Vegetarian Variation: I've swapped chicken for firm tofu or just loaded it up with extra veggies like mushrooms and kale, which makes it hearty yet meat-free without losing flavor.
Spicy Kick: One time I tossed in a pinch of red pepper flakes for a bit of heat and it complemented the ginger beautifully.
Gluten-Free Noodles: Using rice noodles worked perfectly when I needed a gluten-free option, but watch your cooking time since those cook faster.

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

A white bowl filled with clear soup showing four main layers: clear broth at the bottom, thick white noodles twisting through, bright orange carrot slices and pale green celery pieces scattered throughout, and shredded light chicken mixed in, topped with chopped green parsley and dill herbs. A thin lemon wedge floats near the edge of the bowl. The bowl is placed on a beige cloth on a white marbled surface. In the background, there are two wooden small bowls with white salt and green herbs, and a whole lemon with one slice next to it. A gold spoon is inside the bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Flavor Base

First, dice your onion, carrots, and celery into nice even pieces, about half-moons for the carrots and celery to create a gentle texture. Peel and mince your ginger and garlic finely — the aroma when they hit the pan is one of my favorite kitchen moments! Set these aside while you get the chicken ready.

Step 2: Cook and Season the Chicken

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add your chicken breasts, seasoning generously with salt and pepper. Cook about 8-10 minutes, flipping halfway, until the internal temperature hits 165°F. No guessing here—using a meat thermometer ensures juicy, perfectly cooked chicken every time! Once done, remove it to a plate and keep the flavorful juices in the pot.

Step 3: Sauté Veggies and Build the Broth

Add the remaining tablespoon of olive oil to the pot. Toss in your diced onions, carrots, celery, and a pinch of salt. Sauté for 6-8 minutes until the veggies soften and start to become fragrant. Then, stir in the garlic and ginger and cook another minute — don’t rush this step because letting the spices bloom makes all the difference. Pour in the chicken broth, scraping up all the browned bits from the bottom. Those bits pack in so much flavor you won’t want to miss out!

Step 4: Simmer and Add Noodles

Bring the mixture to a boil, then turn the heat down to medium and cover. Let it simmer for 8-10 minutes so the flavors develop and the vegetables get tender. Then, add in your noodles, cover again, and simmer for another 10-12 minutes, or until the noodles are perfectly tender. Stir occasionally so nothing sticks to the bottom.

Step 5: Shred Chicken and Finish With Lemon

While the noodles are cooking, shred the chicken breasts carefully with two forks—it should pull apart easily if cooked right. Once noodles are done, add the shredded chicken back into the pot along with the fresh juice of one whole lemon. Give it a good stir, taste, and adjust salt and pepper if needed. That bright lemon juice is the magic touch that makes this soup unforgettable!

Top Tip

From my experience making this soup numerous times, a few little tricks really take it to the next level. These tips have saved me from bland broth or mushy noodles, so I hope they help you feel confident with the recipe!

Use a Meat Thermometer: No more guessing if your chicken’s cooked perfectly—aim for exactly 165°F to keep it juicy and safe.
Don’t Skip Scraping the Pot: Those browned bits after cooking the chicken add incredible depth when mixed into your broth.
Add Lemon Juice Last: Adding lemon too early can dull its brightness, so wait until the very end for that fresh zing.
Watch Your Noodle Timing: Adding noodles too soon can make them soggy; adding too late means they might be undercooked—follow the simmer time closely!

How to Serve Lemon Ginger Chicken Noodle Soup Recipe

lemon ginger chicken soup - Serving Suggestion

Garnishes

I always finish this soup with fresh parsley and dill for an herbal lift and pretty presentation. Sometimes I’ll sprinkle a little freshly ground black pepper or even red pepper flakes if I want some warmth. A lemon wedge on the side lets everyone add an extra splash of brightness if they want.

Side Dishes

Some crusty bread or warm sourdough pairs beautifully here, handy for dipping. Or a simple green salad tossed in a light vinaigrette keeps the meal balanced and fresh.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in small bowls garnished with edible flowers and a drizzle of chili oil for a fancy touch. You can also ladle it into mini pumpkins or bread bowls for a festive fall or winter twist.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. I tend to keep the noodles separate if I know I’ll be eating leftovers later to avoid sogginess—just cook fresh or add them directly when reheating.

Freezing

This soup freezes well but again, I recommend freezing the broth and chicken separately from the noodles. Freeze in portions for easy defrosting. When thawed, cook fresh noodles and add just before serving.

Reheating

Reheat the broth and chicken gently on the stove over low heat to avoid boiling out the delicate lemon and ginger flavors. Add fresh noodles or frozen cooked noodles at the end, warming just until heated through.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this soup?

Absolutely! Chicken thighs add a bit more richness and stay tender; just make sure to cook them thoroughly and shred them before adding back to the soup.

Can I prepare this soup in a slow cooker?

Yes! Sear the chicken and sauté the veggies first, then transfer everything to a slow cooker with the broth and simmer on low for 4-6 hours. Add noodles and lemon juice toward the last 30 minutes of cooking.

What kind of noodles work best for this soup?

I like using No Yolks broad noodles because they hold up well in broth, but egg noodles, ramen, or even thin spaghetti can work. Just adjust cooking times to avoid mushiness.

Can I make this soup ahead and freeze it?

Definitely! Freeze the broth and chicken without noodles for best results. When ready to eat, thaw gently and add freshly cooked noodles to keep them from getting soggy.

Final Thoughts

This Lemon Ginger Chicken Noodle Soup Recipe has been a go-to comfort for me on chilly evenings or when I’m in need of a little pick-me-up. It’s cozy, fresh, and seriously satisfying without any fuss. I can't wait for you to give it a try—you'll find it perfect for those moments when you want something both nourishing and bright.