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

Nothing quite comforts the soul like the warm, zesty flavors of my Lemon Ginger Chicken Noodle Soup Recipe. It’s a heartwarming hug in a bowl, where bright lemon meets spicy ginger, creating a soup that feels both soothing and invigorating.

The image shows a close-up of chicken noodle soup with several layers visible. The first layer is a clear, light golden broth with a slight shine. Floating in the broth are wide, flat egg noodles that are creamy white and slightly soft in texture. Scattered throughout are large pieces of orange carrot slices and small chunks of white chicken. Bright green parsley leaves are spread on top, adding a fresh look. There are also small black pepper specks sprinkled across the soup. The entire scene is set 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 can’t tell you how many times this soup has saved me when I needed something quick but nourishing. The combo of lemon and ginger gives it a fresh twist you won’t find in every chicken noodle soup. Plus, it’s flexible enough for whatever you have on hand.

Bright, Balanced Flavors: The lemon adds a perfect tang to the warmth of ginger and chicken broth, waking up your taste buds.
Simple, Whole Ingredients: Just fresh veggies, chicken breasts, and pantry staples—a healthy dinner without fuss.
Hearty & Satisfying: Those broad noodles soak up the broth beautifully, making every spoonful comforting and filling.
Customizable & Friendly: Easily swap noodles, add herbs, or adjust seasoning to suit your vibe or pantry.

Ingredients & Why They Work

Each ingredient here plays a role in creating a soup that’s vibrant, comforting, and packed with cozy flavors. Using fresh ginger and lemon brightens the broth, while the veggies add subtle sweetness and texture. Choosing your noodle wisely makes all the difference, so grab something that holds up well in broth.

Flat lay of dry broad No Yolks noodles arranged in a loose pile, a whole yellow onion with a natural papery skin, a fresh 2-inch piece of peeled ginger root showing its fibrous texture, three whole brown garlic cloves with smooth skins, four medium fresh carrots sliced into half moons revealing bright orange flesh, two fresh celery stalks sliced into green half moons, two whole raw chicken breasts with natural color and texture, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl containing clear chicken broth, a whole bright yellow lemon cut in half showing the juicy interior alongside a lemon half, small bunches of fresh green parsley and dill with vibrant leaves, whole uncracked brown eggs with clean shells, all ingredients placed with perfect symmetry and balanced proportions 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 thick noodles stay tender without getting mushy, but you can use any noodles—just adjust the cooking time accordingly.
Yellow Onion: Adds a natural sweetness and depth, especially when softened slowly in olive oil.
Fresh Ginger: It’s the star here, giving the soup that spicy warmth and a slight bite.
Garlic: Aromatic base flavor that enhances the ginger without overpowering it.
Carrots & Celery: Classic soup vegs, diced into half moons for even cooking and crunch-balanced softness.
Chicken Breasts: Lean protein that cooks tender and shreds easily for cozy bites throughout.
Chicken Broth: The backbone of the soup, providing savory richness. Homemade or store-bought both work great.
Lemon Juice: Added at the end to brighten and balance the soup’s flavors beautifully.
Olive Oil: Helps soften the veggies and cook the chicken with a subtle fruity note.
Fresh Herbs (Parsley & Dill): A fresh finish that adds a little herbal zing and color at serving time.

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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 thing I love about this Lemon Ginger Chicken Noodle Soup Recipe is how easy it is to tweak. Whether you like it spicier, herb-forward, or even vegetarian, this base soup welcomes your creativity.

Variation: I’ve made it with shredded rotisserie chicken when I’m short on time, and it’s just as good—less prep but all the flavor.
Gluten-Free: Swap in your favorite gluten-free noodles or try rice noodles to keep it comfy without gluten.
Extra Veggies: Sometimes I toss in chopped spinach or kale toward the end for a boost of green goodness.
Milder or Spicy: If you want heat, a pinch of chili flakes or a splash of hot sauce works wonders here.

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

The image shows a white bowl filled with noodle soup containing three main layers: the clear broth with small black pepper specs, a layer of thick egg noodles slightly twisted, and chunks of orange carrot slices and green celery pieces mixed evenly with shredded pieces of light-colored chicken. There are also small pieces of green herbs scattered inside the soup. A wedge of lemon with a pale yellow rind rests on the edge of the bowl, partially submerged in the broth. The bowl sits on a light beige cloth on a white marbled surface. Nearby, there are two small wooden bowls, one filled with salt and the other with chopped green herbs, and two lemon wedges also rest on the marbled surface. A gold spoon is placed inside the bowl, reaching toward the lemon wedge. photo taken with an iphone --ar 2:3 --v 7

Step 1: Chop & Prep Your Flavor Base

Start by dicing your onion, carrots, and celery into bite-size half moons—they soften beautifully and add texture. Peel and mince the fresh ginger and garlic; their aroma will fill your kitchen in no time. Having everything prepped upfront makes the cooking flow smoother.

Step 2: Sear the Chicken

Heat a tablespoon of olive oil in a large pot over medium heat. Season the chicken breasts generously with salt and pepper, then sear for about 8 to 10 minutes, flipping halfway. The key is getting a nice golden color without rushing—internal temp should hit 165°F. Once done, remove the chicken and set it aside.

Step 3: Sauté the Veggies & Aromatics

Add the second tablespoon of olive oil, then toss in your onions, carrots, and celery with a pinch of salt. Sauté for 6-8 minutes until they soften and the onions turn translucent. Then stir in garlic and ginger, cooking for just a minute until fragrant—you'll want to watch closely so it doesn’t burn.

Step 4: Build Your Broth & Simmer

Pour in the chicken broth and be sure to scrape all those delicious browned bits off the pan bottom — that’s pure flavor magic. Bring everything to a gentle boil, then reduce the heat to medium, cover, and let it simmer for 8-10 minutes to meld those flavors.

Step 5: Add Noodles & Finish Cooking

Stir in your noodles, cover the pot again, and simmer for another 10-12 minutes, until the noodles are tender but not mushy. While the noodles cook, shred your chicken with two forks—that’s the best part! It integrates easily and makes every spoonful hearty.

Step 6: Brighten & Serve

Once noodles are perfectly cooked, return the shredded chicken to the pot. Squeeze in the juice of an entire lemon—this elevates the soup with a fresh, tangy pop. Taste and adjust seasoning with salt and pepper. Serve garnished with fresh parsley and dill for that herbal lift. Now dig in and enjoy!

Top Tip

I’ve made this Lemon Ginger Chicken Noodle Soup Recipe dozens of times, and small tweaks can make a huge difference. Here are some tips from my kitchen to yours:

Don’t Rush the Chicken: Let it cook gently to keep it juicy; overcooked chicken dries out and changes texture.
Ginger & Garlic Timing: Add them last when sautéing veggies so they remain fresh and aromatic, not bitter.
Noodle Choice: Use noodles that hold up well—broad or egg noodles work best; thin pasta can overcook quickly.
Lemon Juice at the End: Always add lemon juice right before serving to keep that bright, fresh zing intact.

How to Serve Lemon Ginger Chicken Noodle Soup Recipe

Lemon Ginger Chicken Soup - Serving Suggestion

Garnishes

I always finish this soup with plenty of fresh parsley and dill. They add a lovely herbaceous aroma and a pop of vibrant color. Sometimes, I'll throw in a few thin lemon slices or a sprinkle of cracked black pepper for extra zing and visual appeal.

Side Dishes

When I’m serving this soup, I like to keep things simple: a crusty baguette or warm sourdough bread is perfect for dipping. Sometimes a light crisp salad with vinaigrette balances out the warm, hearty soup nicely.

Creative Ways to Present

For a lovely dinner party touch, I serve this soup in wide, shallow bowls and garnish with extra fresh herbs and a twist of lemon peel. Adding a dollop of Greek yogurt or crème fraîche on top adds a creamy contrast that guests adore.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. Because the noodles soak up the broth, I sometimes keep noodles separately if I know I won’t eat it right away and combine before reheating.

Freezing

This soup freezes quite well if you leave out the noodles initially. Freeze the broth with shredded chicken and veggies in freezer-safe containers, then add fresh noodles when reheating for best texture.

Reheating

Reheat gently on the stovetop over low heat to prevent noodles from becoming mushy. If frozen, thaw overnight in the fridge first. Adding a splash of extra chicken broth helps loosen the soup as it warms back up.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add a richer flavor and remain juicy. Just adjust cooking time slightly and ensure they’re fully cooked before shredding.

What if I don’t have fresh ginger?

Fresh ginger is best for that bright, spicy note, but ground ginger can work in a pinch. Use about ½ teaspoon and add it with the garlic to avoid burning.

Can I make this soup vegetarian?

You can substitute vegetable broth and add tofu or chickpeas for protein. Skip the chicken and adjust seasonings to taste—adding more lemon zest and fresh herbs really helps keep it flavorful.

How long does this soup keep in the fridge?

It will keep well for up to 3 days when stored in an airtight container. For best texture, store noodles separately if possible and combine before reheating.

Final Thoughts

Sharing this Lemon Ginger Chicken Noodle Soup Recipe feels like sharing a little piece of comfort and care. Its bright but cozy profile always lifts my spirits and fills the kitchen with warmth. I hope you’ll give it a try, especially on a chilly evening—you just might find yourself making it again and again.