Name: Aromatic Ginger Scallion Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 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; 1/4 cup black rice vinegar; 1/4 cup soy sauce; 2 tbsp toasted sesame oil; Crispy chili oil, to taste

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Introduction

Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish perfect for any day you need a warm, satisfying meal. Tender chicken, fragrant ginger, and fresh scallions come together in a savory broth with noodles and a tangy, spicy sauce that elevates every bite.

A white bowl filled with clear broth ramen soup shows several visible layers and toppings. The base layer contains yellow curly noodles soaked in the broth. On the right side, there is a thick pile of chopped green onions with a fresh, bright green color. Shredded white chicken is placed on the left side, with thin strips of orange carrot next to it. Dark red chili oil is drizzled over the noodles and toppings, adding deep reddish spots across the surface. In the top left corner, a small white bowl holds more dark chili oil with red chili flakes. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/4 cup black rice vinegar
1/4 cup soy sauce
2 tbsp toasted sesame oil
Crispy chili oil, to taste

Instructions

Step 1: In a 4-to-5-quart pot, combine the 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.
Step 2: 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, spicy sauce to drizzle over the soup.
Step 3: Remove the cooked chicken from the pot using tongs and transfer to a cutting board. Add dried noodles and carrot matchsticks to the simmering broth and cook according to the noodle package instructions, usually about 3–4 minutes. Shred the chicken into bite-sized pieces using two forks.
Step 4: Once noodles are tender, return the shredded chicken to the pot. Gently stir and rewarm for about 1 minute. Taste the soup and adjust seasoning with salt, pepper, or a dash of soy sauce if needed.
Step 5: Divide the soup with noodles and chicken into serving bowls. Top each with scallion greens and drizzle about 1 tablespoon of the soy-vinegar sauce. Serve immediately and allow guests to add extra sauce or chili oil as desired.

Tips & Variations

For a richer broth, you can simmer the chicken for up to 30 minutes before adding noodles.
Substitute chicken thighs with boneless skinless chicken breasts for a leaner option.
If black rice vinegar is unavailable, use rice vinegar mixed with a small splash of balsamic vinegar for similar complexity.
Add fresh sliced mushrooms or baby spinach along with the noodles for added veggies and texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove and add a splash of water or broth if it has thickened. For best texture, cook noodles fresh when possible, as they can become mushy after sitting in the broth.

How to Serve

A close-up view of a large silver pot filled with spicy noodle soup showcasing a rich reddish-orange broth. The soup has several layers; the bottom layer is the broth with floating dark chili oil spots, followed by a layer of pale yellow noodles tangled throughout. Scattered on top and mixed inside are sliced green onions adding a fresh green color, along with shredded pieces of white chicken. A silver ladle scoops some of the broth, showing its clear, oily texture with floating spices. The pot sits on a white marbled surface, with small dishes of red chili flakes nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine but tends to be leaner and can dry out more easily. Be careful not to overcook it and shred it as soon as it’s done to keep the texture tender.

How spicy is the soup?

The spice level depends on the amount of crispy chili oil you add. You can customize it to your taste—start with a small amount and add more as desired for mild to medium heat.