Sometimes a single-serve soup is JUST THE THING when you’re in a rush and you’re cooking for just you!

This soup has been a life saver for me on really busy days when I’m still craving something cozy but I don’t want to cook a full blown recipe. All the flavours are so comforting and warm together – truly can’t get enough of this one and it’s so so easy to throw together.

Also, if you haven’t tried my Aunt Lily’s Chili Oil this is your sign! It got over 15 million views on my social channels and I absolutely love topping this soup with a good drizzle of it. It’s not crazy spicy and is SUPER complex in flavour. 

I usually have a rotisserie chicken in the fridge every week and I’ll use some for a soup, in a salad, or wrap, and then at the end of the week will make a stock using the bones and then use that for future soups. When I don’t have enough on hand I like using the bone broth from Kettle and Fire!

How to make Single-Serve Ginger Chicken Noodle Soup:

Step One: 

In a small pot over medium-low heat, add a tbsp of olive oil and then the chopped white/light green of green onion, 2 garlic cloves, and 1 tbsp of grated ginger. Stir and sautée for 2 minutes.

Step Two:

Add about 2 cups of broth and bring up to a bubble. Let this simmer for 5 minutes.

Step Three:

Add chopped chicken (I like using rotisserie chicken) and a pack of your favourite instant noodles. Stir occasionally until noodles are cooked to your liking.

Step Four:

Taste the broth and option to add a dash of soy sauce, then add a squeeze of lemon. Garnish with chopped cilantro, green onion tops, and chili oil. My Aunt Lily’s Chili Oil is the absolute best.

How to Store Single-Serve Ginger Chicken Noodle Soup:

• Refrigeration: Bring to room temperature and then store any leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup can be frozen for up to 2 months. However, if you’re doing this, then freeze the broth separately from the noodles and chicken to avoid the noodles becoming mushy and the chicken overcooked when reheating.
• Reheating: Warm the soup over medium heat on the stove, stirring occasionally until it’s heated throughout. If the soup has thickened in the fridge, add a bit of broth or water until it’s the consistency you like. For frozen soup, thaw it in the refrigerator overnight before reheating.

Substitutions for Single-Serve Ginger Chicken Noodle Soup:

• Vegetarian: Use vegetable broth and replace the chicken with plant-based alternatives like tofu or maybe some mushrooms for that umami flavour!
• Gluten-Free: You could try rice noodles or any gluten-free pasta alternative 
• Noodle Varieties: Instant noodles are convenient, but you could try using whole wheat noodles, udon, or soba noodles, adjusting the cooking time as necessary.
• Protein Choices: While rotisserie chicken is super easy, you can also use leftover grilled chicken, shrimp, or even thinly sliced beef. If you want extra protein you could always add edamame!
• Boost of Greens: Add spinach, kale, or bokchoy to the soup in the last few minutes of cooking for an extra serving of vegetables.