Go Back

Homemade Chicken Noodle Soup with Fresh Ginger

This chicken noodle soup is made using homemade broth and hand-cut noodles, with fresh ginger added for a fragrant, zingy flavor. The soup features tender chicken, vibrant vegetables, and silky noodles in a clear, comforting broth, resulting in a hearty and inviting final dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Home-style
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken (bone-in preferred) for homemade broth
  • 2 thumb-sized fresh ginger peeled and minced
  • 2 carrots diced
  • 2 stalks celery diced
  • 6 cups water for broth
  • 200 g flour for homemade noodles
  • 2 large eggs for noodles
  • 1 chicken breast or thigh cooked and shredded
  • 2 quarts vegetable broth optional, can use water
  • 2 cups fresh spinach optional, added at the end
  • to taste salt and pepper for seasoning

Equipment

  • Large pot
  • Sharp knife
  • Cutting board
  • Ladle

Method
 

  1. Place the whole chicken into a large pot, cover with water, and bring to a gentle simmer. Skim off any foam that rises to the top and cook for about 45 minutes until the chicken is cooked through and the broth is flavorful. Remove the chicken, let it cool slightly, then shred the meat into bite-sized pieces. Strain the broth if desired, reserving the liquid.
  2. While the broth simmers, peel and mince the fresh ginger, then set aside. Dice the carrots and celery into small, even pieces to ensure they cook evenly and add vibrant texture.
  3. Add the minced ginger, carrots, and celery to the simmering broth. Continue cooking gently for about 15 minutes, or until the vegetables are tender and fragrant with ginger aroma.
  4. Meanwhile, make the homemade noodles. Mix the flour and eggs in a bowl to form a firm dough. Knead for a few minutes until smooth, then let it rest for 10 minutes to relax the gluten.
  5. Gradually roll out the rested dough on a floured surface to about 1/8 inch thickness. Use a sharp knife to cut the dough into thin, long noodles, then dust lightly with flour to prevent sticking.
  6. Add the freshly cut noodles to the simmering broth. Cook for about 3-4 minutes until they are tender and slightly bobbing to the surface, creating a silky, slurp-worthy appearance.
  7. Stir in the shredded cooked chicken into the broth and noodles, allowing the flavors to meld for another 2 minutes. Season with salt and pepper to taste.
  8. If using, add the fresh spinach to the hot soup during the final minute, allowing it to wilt gently and infuse vibrant green color and fresh flavor.
  9. Serve the hot chicken noodle soup in bowls, ensuring each bowl has a bit of chicken, noodles, vegetables, and broth. Enjoy the comforting, aromatic flavors in every spoonful.

Notes

For an even richer broth, simmer chicken bones for several hours or use a store-bought chicken stock. Adjust seasoning as needed before serving.