Easy Ginger Scallion Chicken Noodle Soup – Better Than Takeout
Easy Ginger Scallion Chicken Noodle Soup – The best comforting soup you can make at home in just 30 minutes. After making this countless times, I’ve discovered the trick to making it even better than takeout. The fresh ginger and scallions make this soup irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Maple Bacon Pork Chops with Creamy Dijon Sauce Recipe and Crispy Air Fryer Chicken Parmesan Bites in 25 Minutes.
Why This Easy Ginger Scallion Chicken Noodle Soup – Better Than Takeout Is Pure Comfort
- Packed with fresh ginger and scallions for a flavor boost
- Ready in just 30 minutes for a quick weeknight dinner
- Better than takeout – save money and enjoy it at home
- Comforting and warming, perfect for cozy nights in
What You'll Need for Easy Ginger Scallion Chicken Noodle Soup – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- ginger
- scallions
- chicken broth
- noodles
- soy sauce
- minced garlic
- sesame oil
- sriracha (optional)
- salt
- pepper
- Optional: chopped cilantro
- Optional: sesame seeds
- Optional: green onions
📝 Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Easily blend the soup right in the pot for a smooth texture. → See on Amazon
- Stainless Steel Pot — Even heat distribution ensures your soup cooks evenly and quickly. → See on Amazon
How to Make Easy Ginger Scallion Chicken Noodle Soup – Better Than Takeout
- Step 1: In a large pot, heat sesame oil over medium heat. Add chicken breasts, season with salt and pepper, and cook until browned and cooked through. Remove chicken and set aside.
- Step 2: In the same pot, add minced garlic and ginger. Cook for 1 minute. Add chicken broth, soy sauce, and bring to a boil. Add noodles and cook until al dente. Return chicken to the pot and add scallions. Cook for an additional 5 minutes.
- Step 3: Serve hot, garnished with chopped cilantro, sesame seeds, and green onions. Enjoy!
Cook's Tips for Perfect Easy Ginger Scallion Chicken Noodle Soup – Better Than Takeout
- : For a smoother soup, use an immersion blender to blend some of the soup before serving.
- Common mistake and fix: Don't overcook the chicken – it can become tough. Remove it from the pot as soon as it's cooked through.
- : Add sriracha for a spicy kick, if desired.
- : Make it ahead – store in the fridge for up to 3 days. The flavors will meld even more.
Storing & Reheating Easy Ginger Scallion Chicken Noodle Soup – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the soup ahead of time and reheat before serving.
Freezing Easy Ginger Scallion Chicken Noodle Soup – Better Than Takeout
Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: To prevent the chicken from becoming tough, remove it from the pot as soon as it's cooked through.
- Best substitution: If you don't have chicken broth, you can use water and add an extra teaspoon of soy sauce for flavor.
- Make-ahead: This soup can be made ahead of time and reheated before serving. The flavors will meld even more.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your soup is too thick, add a little water or chicken broth to reach your desired consistency.
Want to level up this recipe?
Sharp Knife Set — A sharp knife ensures clean cuts and makes prep work a breeze. It's worth the investment – it pays for itself vs takeout. → Check price on Amazon
Easy Ginger Scallion Chicken Noodle Soup – Better Than Takeout
Ingredients
Main Ingredients
- chicken breasts
- ginger
- scallions
- chicken broth
- noodles
- soy sauce
Seasonings
- minced garlic
- sesame oil
- sriracha (optional)
- salt
- pepper
Optional Toppings
- chopped cilantro
- sesame seeds
- green onions
Instructions
- Step 1: In a large pot, heat sesame oil over medium heat. Add chicken breasts, season with salt and pepper, and cook until browned and cooked through. Remove chicken and set aside.
- Step 2: In the same pot, add minced garlic and ginger. Cook for 1 minute. Add chicken broth, soy sauce, and bring to a boil. Add noodles and cook until al dente. Return chicken to the pot and add scallions. Cook for an additional 5 minutes.
- Step 3: Serve hot, garnished with chopped cilantro, sesame seeds, and green onions. Enjoy!
Notes
- Chef tip: To prevent the chicken from becoming tough, remove it from the pot as soon as it's cooked through.
- Best substitution: If you don't have chicken broth, you can use water and add an extra teaspoon of soy sauce for flavor.
- Make-ahead: This soup can be made ahead of time and reheated before serving. The flavors will meld even more.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your soup is too thick, add a little water or chicken broth to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
- Make ahead: You can make the soup ahead of time and reheat before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 10g
- Carbs: 35g
- Fiber: 2g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Ginger Scallion Chicken Noodle Soup – Better Than Takeout FAQs
Yes, you can make this soup ahead of time and reheat before serving. The flavors will meld even more.
The chicken can become tough if it's overcooked. Remove it from the pot as soon as it's cooked through to prevent this.
Yes, you can freeze individual portions of this soup for up to 2 months. Thaw in the fridge overnight before reheating.
Yes, this soup is gluten-free as long as you use gluten-free soy sauce or tamari.
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
A Warm Final Note
I can’t wait for you to try Easy Ginger Scallion Chicken Noodle Soup – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
