Warming Garlic Chicken Noodle Soup

I didn’t discover the magic of garlic chicken noodle soup until I was sick with a cold last winter. My usual go-to was the canned stuff from the store, but we were out and I was too miserable to leave the house.

So I threw together what I had in the kitchen—some leftover chicken, egg noodles, and way more garlic than I’d normally use. Turns out, that extra garlic was exactly what my stuffy nose needed. The soup was so much better than anything from a can, and now it’s my family’s new favorite comfort food.

What Kind of Chicken Should I Use?

For this soup, rotisserie chicken is your best friend since it’s already cooked and saves you tons of time. You can use any combination of breast, thigh, or drumstick meat – just pull it off the bone and shred or dice it into bite-sized pieces. If you don’t have rotisserie chicken on hand, you can absolutely use leftover cooked chicken from another meal, or even quickly poach some chicken breasts in salted water until cooked through. Dark meat from thighs and drumsticks will give you more flavor and stay tender in the soup, while breast meat is leaner but can dry out more easily if overcooked.

Options for Substitutions

This comforting soup is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Rotisserie chicken: No rotisserie chicken? You can use leftover cooked chicken, or even cook 1-2 chicken breasts in the soup for the first 20 minutes, then shred them up. Raw chicken thighs work great too and add extra flavor.
• Chinese broccoli: Can’t find Chinese broccoli? Regular spinach, bok choy, kale, or even cabbage work perfectly. Add leafy greens in the last few minutes of cooking so they don’t get mushy.
• Egg noodles: Feel free to use whatever noodles you have – rice noodles, ramen noodles, or even small pasta shapes like ditalini work well. Just adjust cooking time according to package directions.
• Fresh ginger: If you don’t have fresh ginger, use ½ teaspoon ground ginger powder instead, or just skip it entirely – the garlic will still give you plenty of flavor.
• Sesame oil: No sesame oil? You can leave it out or add a tiny bit of soy sauce for that Asian flavor boost.
• Chicken stock: Water with bouillon cubes works fine, or you can use vegetable stock if you want a lighter flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making garlic chicken noodle soup is adding the noodles too early, which causes them to become mushy and break apart – always cook noodles separately and add them to individual bowls just before serving. Another common error is overcooking the vegetables during the initial sauté, so aim for tender-crisp carrots and celery that will finish cooking in the broth without turning to mush. Don’t rush the garlic oil topping either – those thinly sliced garlic pieces need to be watched carefully and removed from heat as soon as they turn golden, since burnt garlic will make your soup taste bitter. For the best flavor, add the lemon juice and fresh herbs right at the end of cooking, as prolonged heat will dull their bright taste and make your soup less fresh-tasting.

What to Serve With Garlic Chicken Noodle Soup?

This hearty soup is pretty much a complete meal on its own, but I love serving it with some crusty bread or dinner rolls for dipping into that flavorful broth. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup without competing with all those great garlic flavors. If you want to make it even more filling, try adding some buttered crackers or a warm biscuit on the side. The soup also pairs really well with a grilled cheese sandwich if you’re going for that classic comfort food vibe.

Storage Instructions

Refrigerate: This garlic chicken noodle soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better overnight, so it’s perfect for meal prep. Just keep in mind that the noodles will absorb some of the broth as it sits, so you might want to add a splash of extra stock when reheating.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend cooking it without the noodles first if you plan to freeze it. The noodles can get mushy after freezing, so it’s better to add fresh cooked noodles when you reheat. Store it in freezer-safe containers or bags, leaving some room for expansion.

Warm Up: Heat the soup gently on the stovetop over medium-low heat, stirring occasionally until it’s heated through. If it seems too thick, just add a bit more chicken stock or water. You can also microwave individual portions, but stir every minute or so to heat it evenly and prevent hot spots.

Preparation Time	20-30 minutes
Cooking Time	25-35 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 110-130 g
• Fat: 70-90 g
• Carbohydrates: 70-90 g

Ingredients

For the chicken soup:

• 2 tbsp olive oil
• 1/2 large onion, finely diced (about 1 cup)
• 1 medium carrot, cut in small cubes (1 cup)
• 1 large celery stalk, cubed (1 cup)
• 1/2 tsp salt
• 2 large garlic cloves, minced
• 4-5 thin slices fresh ginger
• 1/2 tsp ground black pepper
• 1/2 tsp turmeric powder (optional)
• 1 lb cooked rotisserie chicken (shredded or diced from breast, thigh, drumstick)
• 1-2 leaves chinese broccoli or other greens, chopped (1-2 cups)
• 1/2 head broccoli, divided in small florets
• 6 cups chicken stock (or water plus bouillon cubes)
• 3-4 oz dried thin egg noodles or rice noodles, optional
• 1 tbsp lemon juice
• 1/4 cup fresh chopped parsley
• Extra black pepper for garnish

For the garlic butter drizzle:

• 5 garlic cloves, thinly sliced
• 2 tbsp salted butter (1-1.5 oz)
• 1 tbsp sesame oil

Step 1: Prepare Chicken, Vegetables, and Noodles

• 1 lb cooked rotisserie chicken (shredded or diced from breast, thigh, drumstick)
• 1/2 large onion, finely diced (about 1 cup)
• 1 medium carrot, cut in small cubes (1 cup)
• 1 large celery stalk, cubed (1 cup)
• 2 large garlic cloves, minced
• 4-5 thin slices fresh ginger
• 1-2 leaves Chinese broccoli or other greens, chopped (1-2 cups)
• 1/2 head broccoli, divided in small florets
• 3-4 oz dried thin egg noodles or rice noodles, optional
• 5 garlic cloves, thinly sliced

Shred or dice the rotisserie chicken into bite-sized pieces.

Finely dice the onion, carrot, celery, and 2 large garlic cloves.

Cut a few thin slices of fresh ginger.

Chop the Chinese broccoli or other greens and divide the broccoli into small florets.

Slice 5 garlic cloves thinly for the garlic butter topping.

If using noodles, boil a kettle of water and cook the noodles according to the package instructions, slightly undercooking by a minute.

Once cooked, strain and rinse the noodles under cold water to stop further cooking.

Step 2: Sauté Aromatics and Vegetables

• 2 tbsp olive oil
• 1/2 large onion, finely diced (about 1 cup)
• 1 medium carrot, cut in small cubes (1 cup)
• 1 large celery stalk, cubed (1 cup)
• 1/2 tsp salt

Heat 2 tablespoons of olive oil in a heavy pot over medium heat.

Add the finely diced onion, cubed carrot and celery, and 1/2 teaspoon salt.

Sauté for 5-6 minutes, stirring occasionally, until the vegetables start to soften and become fragrant.

Step 3: Add Flavorings and Chicken

• 2 large garlic cloves, minced (from Step 1)
• 4-5 thin slices fresh ginger (from Step 1)
• 1/2 tsp ground black pepper
• 1/2 tsp turmeric powder (optional)
• 1 lb cooked rotisserie chicken (shredded or diced from Step 1)
• 6 cups chicken stock (or water plus bouillon cubes)

Add the minced garlic (from Step 1), fresh ginger slices, 1/2 teaspoon black pepper, and 1/2 teaspoon turmeric powder (if using) to the sautéed vegetables.

Stir and cook for about 1 minute until aromatic.

Then add the shredded or diced chicken (from Step 1) and pour in 6 cups of chicken stock (or water plus bouillon cubes).

Stir to combine and bring everything to a simmer.

Step 4: Cook Greens and Broccoli, Finish Soup

• 1-2 leaves Chinese broccoli or other greens, chopped (1-2 cups) (from Step 1)
• 1/2 head broccoli, divided in small florets (from Step 1)
• 1 tbsp lemon juice

Once the soup reaches a simmer, add the chopped Chinese broccoli or other greens (from Step 1) and stir.

Cook over medium heat for 3-4 minutes.

Next, add the broccoli florets (from Step 1) and cook for another 2 minutes.

Turn off the heat and taste for salt, adjusting as needed.

Finish the soup by stirring in 1 tablespoon of lemon juice.

I like to add an extra squeeze of lemon juice at the end to brighten up the flavors.

Step 5: Make Crispy Garlic Butter Oil

• 2 tbsp salted butter (1-1.5 oz)
• 5 garlic cloves, thinly sliced (from Step 1)
• 1 tbsp sesame oil

While the soup finishes, heat 2 tablespoons salted butter in a medium pan over low-medium heat.

Add the thinly sliced garlic (from Step 1) and sauté for a few minutes, stirring frequently, until the garlic is golden brown and crispy.

Add 1 tablespoon sesame oil and cook a little longer to infuse the oil, being careful not to burn the garlic as it can become bitter.

Immediately transfer the garlic and oil to a separate bowl once ready.

Step 6: Assemble and Serve the Soup

• pre-cooked noodles (from Step 1)
• crispy garlic butter oil (from Step 5)
• 1/4 cup fresh chopped parsley
• extra black pepper for garnish

If using pre-cooked noodles (from Step 1), add them to the hot soup.

Ladle the soup into bowls and drizzle with some of the crispy garlic butter oil (from Step 5).

Garnish generously with fresh chopped parsley and a sprinkle of black pepper.

For extra flavor and brightness, you can top each bowl with additional garlic and a bit more parsley.