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

Sometimes, nothing hits the spot quite like a bowl of homemade comfort food. This Lemon Ginger Chicken Noodle Soup Recipe is one of those soul-soothing dishes that blends bright citrus, warming ginger, and tender chicken with soft noodles—a perfect cozy meal that’s also surprisingly refreshing.

The image shows a close-up of a bowl of chicken noodle soup. The soup has clear broth with a light, yellowish tint. Inside, there are wide egg noodles with a soft texture, bright orange carrot slices, small pieces of white chicken meat, and fresh green parsley leaves scattered on top. Tiny drops of oil float on the soup surface, and some black pepper flakes sprinkle over the ingredients. The soup is in a white bowl placed 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’m genuinely excited to share this Lemon Ginger Chicken Noodle Soup Recipe because it’s become one of my personal go-to’s on chilly evenings or when I’m feeling under the weather. There’s something about the zing from fresh lemon and ginger paired with hearty chicken stock and noodles that just warms you inside out.

Bright and Balanced Flavor: The lemon adds a fresh pop that lifts the soup beyond your usual chicken noodle fare.
Simple Ingredients: You probably have most of these in your kitchen already, making it easy to whip up anytime.
Hearty but Light: It’s filling without being heavy, perfect for when you want comfort food that doesn’t weigh you down.
Customizable: Whether you want it extra garlicky, more herbaceous, or with different noodles, this recipe is flexible and forgiving.

Ingredients & Why They Work

This soup shines because each ingredient plays a vital role—from the fresh ginger’s warmth to the lemon juice’s brightness. Choosing quality broth and fresh veggies really makes a difference here. Let’s dive into what each one brings to the party.

Flat lay of fresh broad No Yolks noodles neatly coiled, a whole yellow onion with smooth skin, a peeled 2-inch piece of ginger showing its fibrous texture, three whole uncracked garlic cloves, four bright orange carrots sliced into half moons, two crisp celery stalks cut into half moons, two large raw chicken breasts with natural pink hue, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl holding fresh lemon juice, a small white ceramic bowl containing clear chicken broth, fresh parsley and dill sprigs arranged gracefully, coarse salt crystals and whole black peppercorns scattered with perfect symmetry, 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 thick noodles have a great texture and hold up well without turning mushy, but you can swap with any noodle—just adjust cooking time.
Yellow onion: Provides a subtle sweetness that balances the ginger’s zing.
Fresh ginger: Adds a warm, aromatic bite that’s both comforting and invigorating.
Garlic: Builds depth and savory richness.
Carrots: Add natural sweetness and a nice bite with their half-moon shape.
Celery stalks: Brings earthiness and freshness that enhance the broth.
Chicken breasts: You want tender, juicy chicken to shred—season them well for maximum flavor.
Chicken broth: The heart of the soup; homemade if you can, but a good quality store-bought broth works just fine.
Fresh lemon juice: Adds a bright, tangy note that lifts the whole soup.
Olive oil: Used to brown the chicken and sauté veggies, adding smoothness.
Fresh parsley and dill: Herbs that bring freshness and a lovely green pop at the end.

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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 of my favorite parts about this Lemon Ginger Chicken Noodle Soup Recipe is how easy it is to make it truly your own. I often tweak the herbs or noodle type based on what’s in my pantry or how I’m feeling that day. Have fun experimenting!

Herb Swap: I once tried basil and thyme instead of parsley and dill, and it gave the soup a Mediterranean twist that was surprisingly delightful.
Noodle Variations: I’ve tossed in rice noodles for a gluten-free option, just watch the cooking time closely so they don’t get mushy.
Spicy Kick: When I’m craving something with a little heat, I add a pinch of crushed red pepper flakes while sautéing the veggies.

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

A white bowl filled with three main layers: the bottom layer is clear broth with some herbs floating in it, the middle layer has wide, flat noodles in pale white, and the top layer shows sliced orange carrots, light green celery pieces, shredded chicken bits, and chopped green parsley scattered on top; a thin lemon wedge rests on the surface near the edge of the bowl with a gold spoon partially inside the soup on the right side. The bowl sits on a light beige cloth over a white marbled surface. Nearby, there are two small wooden bowls, one with salt and the other with chopped green herbs, plus half and a wedge of lemon. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Veggies and Aromatics

Start by dicing the yellow onion, slicing the carrots and celery into half moons, and mincing that fresh ginger and garlic. I find peeling ginger with a spoon works best—less waste and easier than a knife. Having everything ready upfront keeps your cooking flow smooth.

Step 2: Brown the Chicken

Heat 1 tablespoon of olive oil in a large pot over medium heat and add the chicken breasts, seasoning them generously with salt and pepper. Cook for 8-10 minutes, turning once halfway, until they hit 165°F internal temperature. This step locks in juicy flavor and creates tasty browned bits on the bottom you’ll use later.

Step 3: Sauté the Vegetables

Remove the chicken and add the other tablespoon of olive oil. Toss in the onions, carrots, and celery with a pinch of salt to draw out moisture and sweetness. Cook for 6-8 minutes stirring often until they soften but still have some bite. Then add in the garlic and ginger and sauté just 1 more minute until fragrant.

Step 4: Build the Soup Base

Pour in the chicken broth, and don’t forget to scrape the bottom of the pot to lift those delicious browned bits right into the soup—this step adds so much flavor. Bring everything up to a boil.

Step 5: Simmer and Add Noodles

Once boiling, reduce heat to medium, cover the pot, and let it simmer for about 8-10 minutes to develop those flavors. Add your noodles next, cover again, and simmer for 10-12 more minutes until they’re tender but not mushy.

Step 6: Shred and Finish the Soup

While the noodles cook, shred the chicken with two forks—if you’ve seasoned it well, this will be pure magic. Stir the shredded chicken into the soup, squeeze in the fresh lemon juice, taste, and season with salt and pepper. Finish with fresh parsley and dill for color and a burst of herbaceous brightness.

Top Tip

From my experience making this Lemon Ginger Chicken Noodle Soup Recipe, a few tricks helped me nail the perfect balance every time. These tips save you from common pitfalls and boost flavor effortlessly.

Don’t Overcook Your Noodles: Adding noodles too early turns them mushy; I always wait until the broth is simmered and ready.
Use Fresh Ginger and Lemon: Bottled juices just don’t compare; fresh is worth the tiny extra effort.
Save Those Pan Bits: Scraping the browned chicken bits off the pot adds a savory depth you won’t get otherwise.
Season Throughout: Seasoning at layering steps builds flavor complexity instead of trying to fix it all at the end.

How to Serve Lemon Ginger Chicken Noodle Soup Recipe

Lemon Ginger Chicken Soup - Serving Suggestion

Garnishes

I love sprinkling fresh parsley and dill over the top — it adds a bright color and fresh flavor that makes the soup feel special but still homey. Sometimes I add a little extra lemon zest or a dash of cracked black pepper for an added kick.

Side Dishes

This soup pairs beautifully with crusty bread or a soft baguette to soak up all that delicious broth. I’ve also enjoyed it alongside a simple green salad or roasted vegetables for a more substantial meal.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in cute ceramic mugs — it feels inviting and perfect for conversation. You could also ladle it into mini cast iron pots for a rustic, charming look that impresses guests without the fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight glass containers in the fridge for up to 4 days. The noodles soak up broth over time, so I usually keep some extra broth on hand to thin it back out when reheating.

Freezing

This soup freezes well if you leave out the noodles initially — I add them fresh on reheating. You can freeze broth, chicken, and veggies in portions for up to 3 months. Just thaw overnight in the fridge and cook noodles fresh.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup feels too thick, splash in some warm broth or water and add fresh lemon juice to brighten the flavors right before serving.

Frequently Asked Questions:

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

Absolutely! While No Yolks broad noodles hold up beautifully, feel free to swap in egg noodles, rice noodles, or even spiralized veggies. Just remember to adjust cooking time accordingly to avoid mushiness.

What’s the best way to store leftovers of this soup?

Store leftovers in an airtight container in the fridge for up to four days. Because the noodles soak up broth over time, you might want to add extra broth or water when reheating to loosen it up.

Can I freeze Lemon Ginger Chicken Noodle Soup?

Yes! To freeze, leave out the noodles and add them fresh when reheating. Freeze the broth, chicken, and veggies for up to three months in a sealed container.

How do I make sure the chicken stays tender in this soup?

Searing the chicken breasts over medium heat and cooking them just until they reach 165°F ensures juicy, tender meat perfect for shredding. Avoid overcooking to maintain that tenderness.

Final Thoughts

This Lemon Ginger Chicken Noodle Soup Recipe has become such a comfort staple in my kitchen. It’s nourishing, uplifting, and easy enough that you can lean on it on busy nights or toss it together when you want to feel a little cared for. Trust me, once you try it, you’ll want to keep it in your recipe rotation too.