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, zesty warmth of a homemade soup that just hits differently, and my Lemon Ginger Chicken Noodle Soup Recipe is no exception. It’s got that perfect balance of zing from fresh ginger and lemon with tender chicken and noodles that feel like a hug in a bowl—comfort food that’s fresh and nourishing all at once.

In this close-up image of chicken noodle soup, there are three main layers: the clear, light brown broth at the bottom, soft orange carrot pieces scattered throughout, tender white chicken pieces, flat and wide pale yellow noodles forming a tangled pattern, and fresh green parsley leaves sprinkled on top adding color and texture. Small black pepper specks are visible on the surface of the broth and ingredients. The soup looks warm and inviting, set against a white marbled background. 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

This Lemon Ginger Chicken Noodle Soup Recipe is truly a go-to for cozy nights and when you want something bright but soothing. I've made it countless times, tweaking it here and there, and it’s always a crowd-pleaser!

Fresh and zesty flavor: The duo of lemon and ginger adds a lively brightness that wakes up the whole soup.
Simple and nourishing: Made with wholesome ingredients that warm you from the inside out without any fuss.
Flexible prep: You can swap noodles or herbs to suit your pantry or preference, making it really versatile.
Perfect for any season: Light enough for spring but comforting for winter chill nights.

Ingredients & Why They Work

Each ingredient in this Lemon Ginger Chicken Noodle Soup Recipe plays a role in creating that delicious, balanced flavor. From the punchy ginger to the tender chicken and delicate herbs, here’s why these ingredients shine together and some tips for shopping.

Flat lay of two large raw chicken breasts, a small pile of dry broad No Yolks noodles, a whole yellow onion unpeeled, a fresh 2-inch piece of peeled ginger root, three whole uncracked garlic cloves, four fresh whole carrots, two celery stalks, a whole lemon cut in half, a few sprigs of fresh parsley, a few sprigs of fresh dill, a small white ceramic bowl with golden olive oil, a small white ceramic bowl filled with clear chicken broth, a small white ceramic bowl with coarse sea salt, and a small white ceramic bowl with black peppercorns, all arranged symmetrically 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: Their wide shape soaks up the broth beautifully and provides that classic, hearty noodle feel. If you use different pasta, just check cooking times.
Yellow onion: Offers a sweet base flavor after it's softened; dice it finely for even cooking.
Fresh ginger: The star zing here—make sure it’s fresh and minced finely to really infuse the broth.
Garlic: Adds depth and warmth; don't skip or substitute powdered garlic for the fresh version if you can help it.
Carrots and celery: Classic mirepoix veggies that add sweetness and texture—cut into half moons so they cook evenly.
Chicken breasts: Lean and tender, they shred perfectly after cooking and soak up all the lemon and ginger flavors.
Chicken broth: Use a good quality broth or homemade if possible—this is the soup’s flavor foundation.
Lemon juice: Freshly squeezed for brightness and that just-right tang that keeps the soup feeling light.
Olive oil: For sautéing—adds richness and helps marry all those flavors.
Fresh parsley and dill: To garnish right before serving, their fresh herbal notes lift the whole dish.

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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 mixing things up with this Lemon Ginger Chicken Noodle Soup Recipe depending on what I have around or what mood I’m in. You really can make it your own without losing that cozy soul of the soup.

Variation: Once, I swapped the broad noodles for rice noodles to give it a little Asian flair—it was a hit with my family and just took a minute or two extra to cook!
Dietary tweak: If you want it low-carb, spiralized zucchini or shirataki noodles work great instead of pasta.
Heat it up: Adding a pinch of red pepper flakes gives it a nice warmth without overpowering the ginger.
Seasonal touch: Try stirring in some chopped kale or spinach near the end for a pop of green and nutrition.

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

A white bowl holds a clear broth soup with three main visible layers: at the bottom, light yellow egg noodles that are long and twisted, in the middle, sliced orange carrots and green celery pieces, and on top, chopped green parsley sprinkled across with small chunks of cooked chicken. A thin lemon wedge rests on the right edge of the soup, partially submerged. There is a gold spoon placed on the right side inside the bowl. Around the bowl, a beige cloth is spread on a white marbled surface, with a few lemon wedges placed nearby. Two small wooden bowls in the background hold salt and more chopped parsley. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the veggies and aromatics

Start by dicing the onion, carrots, and celery into nice half moons for even cooking. Peel and mince the fresh ginger and garlic finely—this releases their incredible flavors into the broth. Having everything prepped before turning on the stove makes the cooking flow so much easier, trust me.

Step 2: Cook and season the chicken

Heat a tablespoon of olive oil in your soup pot over medium heat. Add the chicken breasts and season them generously with salt and pepper. I always check the internal temperature with a meat thermometer to be sure it hits 165°F—that way my chicken is perfectly cooked, juicy, and safe. Cook for about 8-10 minutes, flipping halfway through. Then, transfer the chicken to a plate and set it aside.

Step 3: Sauté the veggies and aromatics

Add another tablespoon of olive oil to the pot and toss in your onions, carrots, and celery along with a pinch of salt. Sauté them for 6-8 minutes until they start to soften and get that subtle sweetness. Then stir in the garlic and ginger, cooking just until fragrant—about a minute. This step is where all those base flavors develop, so don’t rush it.

Step 4: Build the broth and simmer

Pour in the chicken broth and use your wooden spoon to scrape up all the browned bits stuck to the bottom of the pot—those little bits pack massive flavor. Bring it all to a boil, then reduce the heat to medium, cover, and let it simmer for 8 to 10 minutes. This gentle simmer allows all those flavors to deepen and the veggies to soften fully.

Step 5: Cook the noodles and shred the chicken

Add the noodles right into the simmering soup, cover it again, and let the noodles cook for about 10-12 minutes until tender. While the noodles are cooking, shred your chicken breasts using two forks—it’s super simple and saves so much time. When the noodles are done, stir the shredded chicken back into the soup.

Step 6: Brighten it up and serve

Last but definitely not least, squeeze in the juice of one fresh lemon. This brightens and lifts the entire soup, balancing the ginger’s warmth and chicken’s richness beautifully. Season with salt and pepper to your liking. Ladle it into bowls and top with fresh parsley and dill for that fresh herbal pop. Now dig in and enjoy!

Top Tip

From countless times making this Lemon Ginger Chicken Noodle Soup Recipe, I found a few little tricks make all the difference in flavor and texture—these are my go-to tips that I’m happy to share with you.

Fresh ginger prep: Peel your ginger with a spoon instead of a knife—it’s easier and you don’t waste any of those precious roots.
Don’t overcook noodles: Add the noodles near the end of cooking and watch the time closely so they don’t get mushy by the time you’re ready to serve.
Shred chicken while noodles cook: Saves time and lets you come back to a soup that’s ready to eat right away without overcooking the protein.
Final seasoning: Taste your broth after adding lemon juice and adjust salt and pepper then—you might find it needs just a little more oomph.

How to Serve Lemon Ginger Chicken Noodle Soup Recipe

lemon ginger chicken soup - Serving Suggestion

Garnishes

I always reach for fresh parsley and dill to garnish this soup. They add a bright, herbaceous note that contrasts beautifully with the warm ginger and zesty lemon. Sometimes, I’ll also sprinkle a few thinly sliced scallions or a pinch of chili flakes when I want a little extra pop.

Side Dishes

To keep things simple, I like to pair this soup with crusty bread or soft dinner rolls for dipping. When I’m feeling fancy, a crisp green salad or roasted veggies make perfect companions without overwhelming those vibrant soup flavors.

Creative Ways to Present

For a special occasion, try serving the soup in individual mini cauldrons or hollowed-out bread bowls—it’s such a fun way to impress guests. I’ve also found that layering a sprinkle of fresh herbs, a lemon wedge on the side, and an extra drizzle of olive oil just before serving adds that touch of elegance that feels so good.

Make Ahead and Storage

Storing Leftovers

I store leftover Lemon Ginger Chicken Noodle Soup in airtight containers in the fridge, and it’s best enjoyed within 3 days. The flavors deepen overnight, making the next day even better. Just be mindful that the noodles might soak up more broth so adding a splash of broth or water when reheating helps loosen it back up.

Freezing

I’ve frozen this soup before, but I prefer to freeze the broth and shredded chicken separately from the noodles when I can. Noodles tend to get mushy when frozen and reheated. When you’re ready to eat, just thaw and cook fresh noodles in the broth or briefly reheat the frozen noodles stirred in.

Reheating

To reheat, gently warm the soup on the stove over low to medium heat, stirring occasionally. Add a bit of extra broth or water if it seems thick. Reheat just until steaming hot and avoid boiling again so the noodles stay tender but not mushy.

Frequently Asked Questions:

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

Absolutely! While No Yolks broad noodles work beautifully here for their texture, you can swap in egg noodles, spaghetti broken into pieces, or even rice noodles. Just be sure to adjust cooking times so they don’t overcook.

What’s the best way to peel fresh ginger for this soup?

The easiest trick I’ve found is to use the edge of a spoon to scrape off the skin rather than a knife or peeler. It’s safer, wastes less ginger, and quickly exposes the fresh root ready to be minced.

Can I make this soup in advance and reheat later?

Yes! This Lemon Ginger Chicken Noodle Soup Recipe is great for making ahead. Just keep the noodles separate or add them fresh when reheating to avoid mushiness. Store leftovers in airtight containers in the fridge for up to 3 days.

What if I don’t have fresh lemon juice on hand?

Fresh lemon juice really brightens the soup and adds an essential zing, but if you’re out, a splash of good-quality bottled lemon juice works in a pinch. Just add a little at a time and taste so you don’t overpower the subtle flavors.

Final Thoughts

I truly love this Lemon Ginger Chicken Noodle Soup Recipe because it feels like a little piece of sunshine on a plate—even on dreary days. It’s comforting yet bright, nourishing, and incredibly satisfying. Whenever I make it, I hope you’ll enjoy making it your own in the kitchen and maybe even pass it on as your special soup secret to friends and family!