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Close-up of golden yellow broth with thick wavy egg noodles and bright green bok choy. (Ginger Garlic Chicken Noodle Soup)

Ginger Garlic Chicken Noodle Soup with Wavy Noodles and Golden Broth

A comforting Ginger Garlic Chicken Noodle Soup featuring a clear golden broth, tender poached chicken, and thick wavy egg noodles. Perfect for wellness or a cozy night in, topped with sesame oil and fresh bok choy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Asian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs Boneless Skinless Chicken Breasts 680g
  • 8 cups Chicken Bone Broth 1.9L, low-sodium for clear golden color
  • 12 oz Wavy Egg Noodles 340g
  • 3 inch Fresh Ginger Root 7.5cm, julienned
  • 6 cloves Garlic 30g, minced
  • 3-4 heads Baby Bok Choy 300g, halved
  • 2 medium Carrots 120g, julienned
  • 1 tbsp Toasted Sesame Oil 15ml, for garnish
  • 4 stalks Green Scallions 40g, sliced

Equipment

  • 1 Dutch Oven or Stockpot Heavy-bottomed for even heating.
  • 1 Chef's knife For julienning carrots and slicing chicken.

Instructions
 

Sauté Aromatics
  1. Heat oil in a large pot. Add ginger and garlic, sautéing for 2 minutes until fragrant and pale golden.
Poach Chicken
  1. Add chicken stock and bring to a light simmer. Add chicken breasts, cover, and cook for 12-15 minutes until 165°F (74°C).
  2. Remove chicken, let rest for 5 minutes, then slice into neat 1/2-inch pieces.
Cook Noodles and Veg
  1. Add wavy noodles and julienned carrots to the broth. Cook for 8 minutes.
  2. Add bok choy for the last 3 minutes of cooking, covering the pot to steam until bright green.
Garnish and Serve
  1. Bowl the soup, add sliced chicken and bok choy. Top with scallions and droplets of sesame oil.

Notes

Store noodles separately to prevent them from absorbing all the broth.
Use a spoon to peel ginger easily without waste.
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