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Ginger Lime Chicken Noodle Soup

Ginger lime chickek noodle soup in dark gray bowl garnished with cilantro, on light blue surface
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5 from 1 review

A simple twist on the classic, this chicken noodle soup features ginger, garlic, lime, and cilantro for added flavor and health benefits. With brown rice noodles, this soup is also gluten-free!

Ingredients

Scale
  • 1 3.5-4 lb. chicken, giblets removed
  • 8-10 cups water
  • 1 tsp. salt
  • 1 tbsp extra virgin olive oil
  • 1 yellow onion, peeled and diced
  • 2-3 cloves garlic, peeled and minced
  • 1 inch fresh ginger*, peeled and grated
  • 1 cup celery, diced
  • 1 cup carrots, chopped
  • 1 cup chopped fresh cilantro, plus more for serving
  • 2 juicy limes, plus more limes for serving
  • Salt and pepper, to taste

Instructions

  1. Cook the chicken: In a large stock pot or dutch oven, place the chicken, water, and salt. Bring the water to a boil, then reduce to a simmer. Cover and cook the chicken for about 1 hour.
  2. Shred chicken: When the chicken is cooked through, remove it from the stock pot and shred it. Discard the bones, and set aside.
  3. Reserve chicken broth: Reserve 6 cups of the water you cooked the chicken in. This will be the broth for the soup. Set aside with the shredded chicken. Empty stock pot of all contents and return it to the stove.
  4. Sauté aromatics: In the same stock pot, heat olive oil over medium heat. Add onion, garlic, and ginger, and sauté, stirring occasionally, until ingredients begin to soften (about 5 minutes). Then, add celery and carrots. Stir and sauté until softened (another 5 minutes).
  5. Add broth and chicken: Add the shredded chicken and broth. Bring entire soup to a boil, then reduce to a simmer. Cover and let simmer for 20 minutes (longer, if desired).
  6. Add brown rice noodles: After 20 minutes of simmering, add brown rice noodles to the soup and cover for 5 minutes to let the noodles cook.
  7. Lime, cilantro, and serve: Remove the soup from heat and squeeze in lime juice, add cilantro, and sprinkle with pepper. Taste and add salt, if necessary. Serve soup with plenty of lime wedges for squeezing into each bowl, chopped fresh cilantro, and a good, crusty bread.

Notes

  1. Broth: You can always use store bought broth and discard the water used for cooking the chicken. You can also use a combination of water and broth if you want more control over the saltiness of the soup.
  2. Ginger: Grating fresh ginger will taste delicious, but I have found that ginger paste is a HUGE time saver... and way easier than grating ginger. Plus, it cooks evenly into the soup and provides that same wonderful, gingery flavor.
  3. Updated: This recipe was updated in December 2020 with improved photography, more detailed method, and noodles!

Find it online: https://www.rootsandradishes.com/ginger-lime-chicken-soup/