Garlic Chicken Soup (Quick & Easy Recipe)

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About This Garlic Chicken Soup

When my family is craving something healthy and comforting, or if someone is feeling under the weather, this garlic chicken soup is my go-to recipe. While I usually prefer to make the chicken and stock from scratch, this cheat recipe comes in handy for a quick and effortless meal.

To make this easy chicken soup, I use shredded rotisserie chicken or leftover roast chicken, along with pre-made stock or good-quality stock cubes. I also add aromatics like ginger and garlic, as well as a variety of vegetables. Of course, you can always prepare homemade chicken stock in advance!

Let’s talk about garlic. I incorporate fresh garlic into the soup and saute additional garlic in butter and sesame oil until golden, creating a nutty, buttery, mellow flavor that enhances the overall taste of the soup.

This soup can be customized to be low-carb, gluten-free, Whole30, or Paleo-friendly. It’s designed to be enjoyed with or without noodles, as it’s already quite filling with plenty of vegetables and shredded chicken. However, if you prefer noodles, feel free to cook up some thin egg noodles or rice noodles on the side.

Garlic Chicken Soup Ingredients

Find detailed measurements in the recipe card below.

• Chicken – I recommend using rotisserie chicken or leftover roast chicken. I typically use about half of a rotisserie chicken for a serving of 4, shredding the meat from one breast, thigh, leg, and wing. I prefer to remove the skin unless it’s crispy.
• Soup vegetables – Onions, carrots, and celery are essential in any soup, especially in a chicken soup. I also enjoy adding broccoli and Asian greens like Chinese broccoli or bok choy. Feel free to use other vegetables like green beans, zucchini, cabbage, asparagus, corn, or peas.
• Aromatics – I always include ginger and plenty of garlic in my chicken soup for flavor and their health benefits. Extra garlic is sauteed in butter and sesame oil separately and used as a topping.
• Other ingredients – You’ll need good-quality chicken and vegetable stock cubes or ready-made stock, as well as salt, pepper, and oil. I sometimes add turmeric powder for its color and anti-inflammatory properties. A touch of lemon juice and parsley or coriander/cilantro is added at the end.

Nutrition Notes

This healthy chicken soup is packed with vegetables, protein, healthy fats, and low-to-moderate carbohydrates. It can be tailored to be low-carb, gluten-free, Whole30, and Paleo-friendly.

You can enjoy this soup with or without noodles, as it’s already hearty with vegetables and chicken. The combination of garlic, ginger, and nutrient-rich veggies makes it an excellent choice for boosting your immune system and providing comfort.

Nutrition Macros

Option 1 (without noodles, serves 4): Per serving – 440 calories, 20.9g total carbs, 2.5g fiber, 33.3g protein, 25g fat.

Option 2 (with thin egg noodles, serves 4): Per serving – 537 calories, 38.7g total carbs, 3.4g fiber, 36.8g protein, 26g fat (using 100g of uncooked thin egg noodles).

How To Make Garlic Chicken Soup

Prep: Shred the chicken meat, dice the vegetables, mince 2 garlic cloves, slice ginger, and prepare extra garlic for the buttery topping. Boil water for cooking noodles separately if needed.

• Step 3: Add shredded chicken, stock cubes, and water. Bring to a simmer.
• Step 4: Add Asian greens, cooking for 3-4 minutes.

• Step 5: Add broccoli and cook for 2 more minutes. Adjust seasoning and finish with lemon juice.

This unique and delicious garlic chicken soup recipe is both quick and easy to prepare. It offers a flavorful combination of shredded rotisserie chicken, green vegetables, and a mellow garlic topping sauteed in butter and sesame oil. Whether enjoyed with noodles or as a low-carb version, this soup is sure to satisfy your taste buds.