Chicken Ginger Noodle Soup
Cold-day pho-spirit: ginger-onion broth with chicken thighs and noodles.
Ingredients
- 500 g Chicken thighs
- 200 g Pasta
- 1 Onion
- 4 cloves Garlic
- 3 tbsp Ginger
- 1500 ml Chicken stock
- 2 tbsp Light soy sauce
- 1 tsp Salt
- ½ tsp Black pepper
- 1 Lime (optional)
Method
- Halve the onion, smash the garlic, and slice the ginger thick.
- Char the onion halves and ginger in a dry pot over high heat for about 4 minutes a side until blackened in spots.
- Pour in the stock and a splash of water. Add the garlic, chicken, soy, and salt. Cover and simmer for 20 minutes.
- While the broth simmers, boil the noodles per the pack, then drain.
- Lift out the chicken and shred it. Strain the broth back into the pot, discarding the onion and ginger.
- Ladle the broth over the noodles and chicken. Squeeze over the lime and crack pepper on top. Serve hot.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Chicken Ginger Noodle Soup
Chicken Ginger Noodle Soup borrows the spirit of Vietnamese pho, building its backbone from a technique central to that tradition: charring aromatics before they ever hit liquid. Halved onions and thick slices of ginger are blackened in a dry pot until scorched in spots, a step that coaxes out a smoky sweetness and clean, resinous ginger warmth that raw aromatics can't give. Simmered with chicken thighs, garlic, and soy, that base becomes a broth that reads warming rather than heavy, with the peppery bite of ginger threaded all the way through. It's the kind of soup you reach for on a cold day or when you're fighting off a cold.
The finished bowl is a study in contrast: hot, gingery broth poured over tender noodles and shreds of poached thigh meat, brightened at the last second with a squeeze of lime and a hard crack of black pepper. Thigh meat is the right call here, staying juicy through the twenty-minute simmer where breast would dry out, and the broth is strained clean so nothing muddies the clarity. At around forty minutes start to finish, this version is quicker than a true long-simmered pho but keeps the same soul. Serve it steaming, with extra lime and chili on the side for anyone who wants to push the heat further.
Chicken Ginger Noodle Soup: frequently asked questions
How many calories are in Chicken Ginger Noodle Soup?
A serving has about 630 calories — 38.2g protein, 57.9g carbs, 26.2g fat, 2.6g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 38.2g of protein, roughly 24% of its calories.
Is Chicken Ginger Noodle Soup gluten-free?
As written, no — it contains Pasta, Light soy sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
How long does Chicken Ginger Noodle Soup take to make?
About 38 minutes start to finish, but only around 17 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Chicken Ginger Noodle Soup?
The core ingredients are essential, but you can leave out lime — it's optional and mainly there for extra flavor or finish.
How many servings does Chicken Ginger Noodle Soup make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.