Description
Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender chicken thighs simmered with garlic, ginger, and scallions in a savory broth. Served with ramen noodles, fresh carrots, and topped with a tangy soy-vinegar sauce and crispy chili oil drizzle, this soup delivers a perfect balance of heat, umami, and freshness in every bowl.
Ingredients
Scale
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, divided into whites and greens
- 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 boneless skinless 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, stirring occasionally, for about 15 minutes until the chicken is very tender and cooked through.
- 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 for a tangy and spicy sauce to drizzle on the soup later.
- Remove and shred chicken: Use tongs to transfer cooked chicken to a cutting board. Add dried noodles and carrot matchsticks to the simmering broth and cook according to noodle package instructions, about 4 minutes. Shred the chicken into bite-sized pieces using two forks.
- Combine and season: Once noodles are tender, return shredded chicken to the pot. Stir gently and rewarm for 1 minute. Taste and adjust seasoning with more salt, pepper, or soy sauce to enhance umami.
- Serve: Divide soup with noodles and chicken among bowls. Top each bowl with reserved scallion greens and drizzle about 1 tablespoon of soy-vinegar sauce. Serve immediately, allowing guests to add extra sauce or chili oil as desired.
Notes
- You can substitute chicken thighs with chicken breast but thighs offer better flavor and tenderness.
- Use gluten-free noodles and tamari sauce for a gluten-free version.
- Adjust the amount of crispy chili oil based on your spice preference for a milder or more intense heat.
- Carrot can be replaced with other crunchy vegetables like daikon radish or snap peas for variation.
- Leftover soup can be refrigerated for up to 3 days; reheat gently to avoid overcooking noodles.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
