Ginger Chicken Noodle Soup Recipe (Gluten Free)

This ginger chicken noodle soup showed up in my life on one of those days where my throat felt scratchy, my nose was half blocked, and I was wearing the same hoodie for the third day in a row. I wanted chicken noodle soup, but also something with a little kick.

Something that felt like it was doing more than just sitting there politely in a bowl. Ginger, garlic, sesame, rice noodles. Suddenly, it wasn’t just soup. It was comfort with a tiny attitude.

The kind of soup that makes you feel like you’re being gently yelled at by warmth and flavor to get better already.

Why I Keep Making This Dish (The Real Reasons)

• Cold-Day Savior: It warms you from the inside out, like a heated blanket you can eat.
• Throat-Friendly: Ginger and garlic feel like they’re doing actual work.
• One-Pot Wonder: Fewer dishes means future-me is happier.
• Light but Filling: You don’t feel stuffed, just… cared for.
• Leftover Chicken Hero: It’s great at rescuing random cooked chicken.
• Gluten-Free Without Trying Hard: Rice noodles just slide right in and do their thing.
• Smells Like Healing: The kitchen instantly feels calmer.

Tips I Learned the Hard Way

• Don’t Burn the Ginger: One minute is enough. Burnt ginger is bitter and sad.
• Go Easy on the Sesame Oil: A little is magic. Too much is soap.
• Taste Before Adding More Tamari: Salt sneaks up fast in broth.
• Soak the Noodles Separately: They turn to mush if boiled forever in the soup.
• Use Low Sodium Broth: You can always add salt. You can’t remove it.
• Fresh Ginger Matters: Powder just doesn’t bring the same warmth.
• Add Herbs at the End: They stay brighter and fresher.

Variations You Can Mess Around With

• Extra Spicy: Add chili oil or red pepper flakes.
• Veggie Boost: Mushrooms, snow peas, or baby corn work great.
• No Chicken: Tofu cubes or just go full veggie.
• Lemon Kick: A squeeze at the end wakes everything up.
• Coconut Broth: Swap part of the broth for coconut milk.
• Ramen Style: Add a soft-boiled egg on top.
• Herb Swap: Try basil instead of cilantro.

How To Make Gluten-Free Ginger Chicken Noodle Soup?

Ingredients

• 1 teaspoon olive oil
• About 1 1/2 cups sliced carrots
• 2 celery stalks, sliced
• 3 green onions, sliced
• 2 cloves garlic, minced
• About 1 1/2 tablespoons fresh grated ginger
• 2 teaspoons toasted sesame oil
• 3 to 5 tablespoons gluten-free tamari or soy sauce
• 12 ounces cooked chicken, cubed or shredded
• 8 cups low-sodium chicken broth
• 1/4 to 1/3 cup chopped cilantro
• 4 ounces wide rice noodles

Instructions

Step 1:
Heat the olive oil in a large pot over medium heat. Add the carrots and celery and cook for about 5 to 6 minutes until they start to soften.

Step 2:
Stir in the green onions, garlic, and ginger. Cook for about one minute until everything smells amazing.

Step 3:
Add the sesame oil, 3 tablespoons of tamari, the chicken, broth, and cilantro. Bring the soup to a boil, then lower the heat and let it gently simmer for about 15 to 20 minutes so the flavors can hang out and get to know each other.

Step 4:
While the soup simmers, place the rice noodles in a bowl and cover with hot water. Let them soak until soft, about 15 to 20 minutes, then drain.

Step 5:
Add the softened noodles to the soup and let them cook in the broth for about 5 more minutes. Taste and adjust with more tamari, sesame oil, or herbs if needed. Serve hot.

Ginger Chicken Noodle Soup Recipe (Gluten Free)

Ginger Chicken Noodle Soup is a comforting, gluten-free soup made with tender chicken, rice noodles, fresh ginger, garlic, sesame, and herbs in a savory broth.

It’s warming, soothing, and perfect for cold days, sick days, or anytime you need a bowl of simple, healing comfort.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 10

Calories: 111

Ingredients Method Notes

Ingredients

  

• 1 teaspoon olive oil
• About 1 1/2 cups sliced carrots
• 2 celery stalks sliced
• 3 green onions sliced
• 2 cloves garlic minced
• About 1 1/2 tablespoons fresh grated ginger
• 2 teaspoons toasted sesame oil
• 3 to 5 tablespoons gluten-free tamari or soy sauce
• 12 ounces cooked chicken cubed or shredded
• 8 cups low-sodium chicken broth
• 1/4 to 1/3 cup chopped cilantro
• 4 ounces wide rice noodles

Method

 

1. Heat the olive oil in a large pot over medium heat. Add the carrots and celery and cook for about 5 to 6 minutes until they start to soften.
2. Stir in the green onions, garlic, and ginger. Cook for about one minute until everything smells amazing.
3. Add the sesame oil, 3 tablespoons of tamari, the chicken, broth, and cilantro. Bring the soup to a boil, then lower the heat and let it gently simmer for about 15 to 20 minutes so the flavors can hang out and get to know each other.
4. While the soup simmers, place the rice noodles in a bowl and cover with hot water. Let them soak until soft, about 15 to 20 minutes, then drain.
5. Add the softened noodles to the soup and let them cook in the broth for about 5 more minutes. Taste and adjust with more tamari, sesame oil, or herbs if needed. Serve hot.

Notes

This is the kind of soup that doesn’t try to be fancy. It just shows up, does its job, and makes you feel a little better than you did before.

And honestly, that’s all a good meal really needs to do.

Nutritional Information

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• In the biggest bowl I own.
• With a blanket and zero plans.
• When someone has a cold and needs comfort.
• On rainy nights.
• With extra cilantro on top.
• When I want something light but cozy.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps well for 3 to 4 days.
• Noodles Soften More: Still tasty, just softer.
• Reheat Gently: Low heat so the broth stays clear.
• Freeze Without Noodles: Add fresh ones later.
• Flavor Gets Deeper: Even better the next day.

FAQs (Real Questions People Actually Ask)

Can I use raw chicken instead of cooked?
Yes, just simmer it longer until fully cooked, then shred.

Is it really gluten free?
Yes, if you use tamari and rice noodles.

Can I skip cilantro?
Totally. Use parsley or leave it out.

What if I don’t have fresh ginger?
You can use ground, but fresh is way better.

Can I make it spicy?
Absolutely. Chili oil or sriracha work great.

Can I freeze it?
Yes, but freeze the broth and chicken without the noodles.

Is it good for a sore throat?
Very. Warm, gentle, and soothing.