This Asian-inspired ginger lemongrass chicken noodle soup is both fresh and comforting with a ginger lemongrass broth, brown rice noodles, chicken and vegetables. It’s a light and healthy winter meal that will warm you from the inside! (gluten-free, dairy-free, nut-free)
Now that the holidays are over, it’s time to return to a normal routine and dive into cozy, comforting soup season. I love soup and could eat it year-round, but there’s something so perfect about a hot bowl of soup to warm you up on a cold night.
This spin on classic chicken noodle soup draws on Asian inspiration to create a healthy, fresh chicken noodle soup that has flavors that pop, yet provides you the same warm comfort as chicken soup.
Why You’ll Love This Ginger Lemongrass Chicken Noodle Soup
This Asian inspired soup has the classic chicken noodle soup comfort you crave, but with a fresh twist – crisp carrots, bok choy, brown rice noodles, and a delicate broth of ginger, lemongrass and scallion. It’s healthy, filling, and makes great leftovers!
This soup is incredibly easy to make from scratch. With just a few simple ingredients, you have delicious homemade soup in under an hour!
How To Make Ginger Lemongrass Chicken Noodle Soup
- Start by making the broth. Simmer sliced ginger, lemongrass, and green onions in chicken broth (or vegetable broth, if you’d like) to infuse the flavors.
- Add the chicken breast to the broth. Continue to simmer until the chicken is cooked. Remove the chicken and strain the herbs from the broth.
- Add the carrots, bok choy and noodles to the broth to cook while you shred the chicken.
- Stir the chicken back in and serve with fresh mint, cilantro, green onions, or sliced jalapeño!
Tips For Making The Best Soup
- Since this soup comes together so quickly, it’s best suited for the stovetop. It’s not really an Instant Pot or slow cooker kind of meal.
- The amount of salt you add will depend on the broth you use. I used a very light homemade broth without any added salt, so I had to add about a teaspoon to the recipe. If the broth you’re using is already salted, taste the soup before adding salt at the end.
- I like to use brown rice noodles for added fiber, but you can use regular rice noodles if you can’t find brown rice. (I buy them on Amazon.)
- Feel free to add any other vegetables you like, such as thinly sliced mushrooms or onions. You’ll just add them with the carrots and bok choy.
Other Healthy Soups You’ll Love
- Roasted Butternut Squash Soup
- Veggie-Loaded Chicken Tortilla Soup
- Thai Coconut Curry Pumpkin Soup
- Dairy-Free Creamy Potato Split Pea Soup
- Instant Pot Mexican Black Bean Soup
- Classic Chicken Noodle Soup
If you’re in need of some comfort and healing in a bowl, look no further than this delicious ginger lemongrass chicken noodle soup! One taste, and you’ll instantly feel nice and cozy.
Did you make this recipe? Be sure to leave a star rating in the comments!
PrintGinger Lemongrass Chicken Noodle Soup
This Asian-inspired ginger lemongrass chicken noodle soup is both fresh and comforting with a ginger lemongrass broth, brown rice noodles, chicken and vegetables. It’s a light and healthy winter meal that will warm you from the inside! (gluten-free, dairy-free, nut-free)
- Prep Time: 5 min
- Cook Time: 35 min
- Total Time: 40 minutes
- Yield: 2-4 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: Asian
Ingredients
- 3-inch piece of fresh ginger, sliced 1/4-inch thick
- 2 6-inch stalks of fresh lemongrass, cut into fourths vertically
- 2 green onions, cut into fourths
- 5 cups chicken broth
- 1 medium chicken breast
- 1 cup carrots, sliced (about 2 medium carrots)
- 1 head baby bok choy, cut vertically into strips
- 2 oz flat brown rice noodles
- Salt to taste
For topping:
- Sliced jalapeño
- Fresh mint leaves
- Fresh cilantro leaves
- Chopped fresh green onion
Instructions
- Place ginger, lemongrass and green onions in a soup pot. Add broth and bring to a gentle simmer. Cover and simmer 10 minutes.
- Add chicken to the pot and continue simmering until chicken is cooked through, about 15 minutes.
- Remove the chicken, shred it and set aside. Strain the broth and discard the solids. Return broth to the pot.
- Add carrots, bok choy and noodles to the pot with the broth. Cover and simmer 4-5 minutes, or until carrots and noodles are tender. Stir chicken back into soup. Add salt as needed.
- Ladle soup into bowls and top with mint, cilantro, green onion and/or sliced jalapeños.
Notes
- Store leftovers in the refrigerator in an airtight container.
- The amount of salt you add will depend on the broth you use. I used a very light homemade broth without any added salt, so I had to add about a teaspoon to the recipe. If the broth you’re using is already salted, taste the soup before adding salt at the end.
- I like to use brown rice noodles for added fiber, but you can use regular rice noodles if you can’t find brown rice.
- Feel free to add any other vegetables you like, such as thinly sliced mushrooms or onions. You’ll just add them with the carrots and bok choy.
Keywords: asian chicken noodle soup, ginger lemongrass chicken noodle soup
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