Classic Ginger Garlic Chicken Noodle Soup

You catch the smell through the steam vent and suddenly you are starving. The way that fresh ginger and garlic fill the air makes your stomach rumble real quick. That rich broth depth pulls you closer like a warm blanket on a chilly day.

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Scattered bits of carrot and celery steam up the kitchen windows while the pressure cooker softly hisses, promising something good’s on the way. You spot little green onion slices dancing on top of the broth and remember how this soup always hits the spot.

You recall that tender pull from the chicken, so soft it practically melts apart when you dig in. The wide rice noodles soak up all those sesame and tamari flavors, making every bite a little celebration. This soup? It’s kinda the cure for whatever’s got you down.

The Truth About Fast Tender Results

• You gotta start with the right broth depth so the flavors don’t feel flat or watery.
• Using fresh ginger and garlic brings that zing that even shortcuts can’t fake.
• Pressure cooker helps get the veggies tender super quick compared to stove top.
• Don’t rush the natural release or you’ll lose some of that juicy tender pull from the chicken.
• Steam cues help you know when things are just about perfect inside without opening the lid.
• Slow release lets flavors settle and mellow together while keeping noodles from gettin’ gummy.

The Complete Shopping Rundown

First up you want good quality olive oil. It’s the base for sauting your veggies and brings a great mellow flavor that won’t overpower anything. Carrots and celery are your trusty veggies here, chopped up to soften nice and easy. Green onions add that fresh crunch that’s just right.

Next big flavors come from garlic and fresh ginger. Grab a fresh knob of ginger and peel about 1 ½ tablespoons of it. You want that zesty kick that dried stuff just don’t have. Sesame oil is a must for that nutty finish. Low-sodium tamari keeps the soup gluten free without losing the salty goodness.

Chicken is next on the list and you can go with cooked cubed or shredded. Using cooked chicken means you’re mostly warming it through and not drying it out. Chicken broth should be low-sodium or no salt added so you can control the seasoning better.

Last but not least are your rice noodles. Look for wide rice noodles since they hold up nicely in soups without falling apart. Cilantro makes a fresh garnish you won’t wanna skip.

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The Full Pressure Cooker Journey

Step one, heat that 1 teaspoon of olive oil in the pot over medium heat. Once it’s shimmering, toss in your sliced carrots and celery. You gotta sauté these for about 5 to 7 minutes until they start looking tender but not mushy.

Step two, stir in your green onions, garlic cloves, and fresh ginger. Keep stirring and cooking for 2 more minutes so those scents really come out and fill your kitchen. It’s that aroma you’re gonna love.

Step three, pour in the 8 cups of low-sodium chicken broth. Crank the heat till it boils, then reduce it to simmer. Let those veggies soak in the broth for 10 to 15 minutes until they soften up good.

Step four, add in your cooked chicken, 2 teaspoons toasted sesame oil, and between 3 to 5 tablespoons of gluten-free tamari. Give it a good stir and simmer for another 5 minutes to warm everything through without drying.

Step five, add in your wide rice noodles and sprinkle chopped cilantro on top. Close the lid and let the pressure cooker do its thing for about 3 minutes. You gotta keep an eye out for steam cues so you don’t overcook noodles into mush.

Step six, do a slow release of the pressure so all the rich flavors settle. Open carefully and taste test. Add any extra tamari or salt you might need to punch it up. Serve it steaming hot with a garnish of extra green onions if you want to be fancy.

Quick Tricks That Save Your Time

• Use pre-cooked rotisserie chicken to cut the cooking time down big time.
• Buy pre-sliced veggies or use a food processor to slice carrots and celery fast.
• Make the broth a day ahead so it’s ready to pour and simmer right away.
• Skip peeling garlic and toss whole cloves in if you’re in crazy hurry, flavor still works.
• Use quick-release after noodles cook if you wanna eat even faster, but noodles might be a bit softer.

When You Finally Get to Eat

That first spoonful hits you with warm ginger and savory chicken wrapped in a rich broth. The noodles shine, soaking up all those nutty sesame and tangy tamari beats. It’s like a hug for your taste buds.

The veggies are perfectly tender but still got a little bite to them. Carrots and celery bring sweet and fresh crunch making every mouthful interesting. You kinda forget all the waiting once you start slurping happily.

The cilantro tops it off with a nice fresh zing that lightens the whole bowl up. There’s just enough heat from the ginger without being too much. You notice how everything tastes like it’s all come together just right.

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Leftovers are a treat too, cause flavors deepen overnight and noodles hold up better with slow release. You sit back and know this soup’s gonna be your go-to when the chill sets in again.

Your Leftover Strategy Guide

First keep your soup in airtight containers to lock in the fresh broth depth and keep stuff from drying out. It’ll hold up well in the fridge for about 3 to 4 days. Reheat gently so noodles don’t get mushy and chicken stays tender.

If you wanna freeze some for later, split into smaller containers cause rice noodles don’t freeze as well. Best to store leftover broth and chicken separately if you can. That way you reheat broth nice and hot, then add chicken last.

For best noodle texture, you might wanna keep noodles out of the freezer and add fresh cooked ones when reheating frozen stuff. This trick saves you from the soggy noodle blues and keeps your soup tasting close to fresh.

What People Always Ask Me

• Can I use regular soy sauce instead of tamari? Yeah you can but tamari’s gluten free and a little less salty, so watch salt levels if you switch it up.
• What kinda noodles work best here? Wide rice noodles are my fave cause they hold texture and soak flavors nice without falling apart.
• Do I gotta use fresh ginger? Fresh is best for that zing and brightness but ground ginger works in a pinch, just less punchy.
• Can I make this vegetarian or vegan? Totally, swap chicken broth for veggie broth and use tofu or mushrooms instead of chicken.
• How long do I do the natural release? Usually about 10 minutes slow release gives perfect tender pull and keeps broth warm without losing steam.
• Why is the slow release so important? Slow release helps the flavors blend and keeps noodles from gettin' mushy or chicken drying out.

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Ginger Chicken Noodle Soup (Gluten Free!)

This gluten-free ginger chicken noodle soup is packed with fresh ginger, garlic, tender chicken, and wide rice noodles in a savory broth—comforting, quick, and perfect for chilly days.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Calories 320 kcal

Equipment

• 1 Pressure Cooker
• 1 Cutting board
• 1 Knife For chopping

Ingredients

  

Main Ingredients

• 1 teaspoon Olive oil for sautéing
• 2 Carrots sliced
• 2 stalks Celery sliced
• 3 Green onions chopped
• 4 cloves Garlic minced
• 1.5 tablespoons Fresh ginger peeled and minced
• 8 cups Low-sodium chicken broth
• 2 teaspoons Toasted sesame oil
• 3-5 tablespoons Gluten-free tamari
• 2 cups Cooked chicken shredded or cubed
• 6 oz Wide rice noodles
• ¼ cup Cilantro chopped, for garnish

Instructions

 

Instructions

• Heat 1 teaspoon olive oil in the pressure cooker on medium heat. Add sliced carrots and celery. Sauté for 5-7 minutes until just tender.
• Add chopped green onions, minced garlic, and fresh ginger. Stir and sauté for 2 more minutes until fragrant.
• Pour in 8 cups chicken broth and bring to a boil, then reduce to simmer. Let vegetables cook for 10-15 minutes.
• Add shredded chicken, sesame oil, and tamari. Simmer for 5 minutes until warmed through.
• Add wide rice noodles and sprinkle cilantro on top. Close lid and pressure cook for 3 minutes.
• Let pressure release naturally for about 10 minutes to let flavors meld and prevent overcooked noodles.
• Open lid carefully. Taste and adjust seasoning with more tamari or salt as needed. Serve hot with extra green onions if desired.

Notes

Store leftovers in airtight containers. Keeps for 3-4 days refrigerated. Reheat gently to maintain texture. For freezing, store broth and chicken separately and add fresh noodles when reheating.