Description
Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish combining tender chicken thighs simmered with garlic, ginger, and scallions, served with chewy ramen noodles and crisp carrot matchsticks. Finished with a tangy soy-vinegar sauce and a drizzle of chili oil, it offers a perfect balance of warmth, spice, and freshness in every bowl.
Ingredients
Chicken Noodle Soup
- 2 lb boneless skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 1 piece ginger (3 inches), peeled and finely chopped
- 1 bundle scallions (6 to 8 oz), thinly sliced, whites and greens separated
- 4 tsp kosher salt
- Freshly ground black or white pepper, to taste
- 10 cups water
- 8 oz dried ramen noodles or dried curly noodles
- 1 cup carrot, cut into thin matchsticks
Sauce Drizzle
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
Instructions
- Prepare the broth: In a 4-to-5-quart pot, combine chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, freshly ground pepper, and water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered. Stir occasionally and cook until the chicken is very tender and cooked through, about 15 minutes.
- Make the sauce drizzle: While the soup simmers, whisk together black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl. Stir in crispy chili oil to taste. Adjust the chili oil amount based on your spice preference.
- Shred chicken and cook noodles: Remove chicken from the pot with tongs and place on a cutting board. Add dried ramen noodles and carrot matchsticks to the simmering broth and cook according to package instructions, about 3–4 minutes. Use two forks to shred the cooked chicken into bite-sized pieces.
- Combine and reheat: Return shredded chicken to the pot once noodles are tender. Gently stir to combine and rewarm for about 1 minute. Taste and adjust seasoning with salt, pepper, or additional soy sauce if desired.
- Serve: Divide soup with noodles and chicken among serving bowls. Top each with a generous handful of reserved scallion greens. Drizzle about 1 tablespoon of the soy-vinegar sauce over each bowl, adding more to taste. Serve immediately, allowing extra sauce or chili oil for guests to add as preferred.
Notes
- You can substitute chicken thighs with chicken breasts, but thighs add more flavor and tenderness.
- Adjust chili oil quantity to control the spice level.
- Use gluten-free soy sauce for a gluten-free version.
- For a richer broth, add a splash of chicken stock or use bone-in chicken.
- Leftover soup stores well in the refrigerator for up to 3 days; reheat gently to avoid overcooking noodles.
