Aromatic Ginger Scallion Chicken Noodle Soup Recipe
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. Paired with tender ramen noodles and fresh carrots, and enhanced by a tangy soy-vinegar-sesame sauce with a touch of chili oil, this soup delivers warmth and depth in every spoonful. Perfect for any season, this easy-to-make soup is both hearty and refreshing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Ingredients
Scale
Chicken and Broth
- 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
Noodles and Vegetables
- 8 oz dried ramen noodles or dried curly noodles
- 1 cup carrot, cut into thin matchsticks
Soy-Vinegar Sauce
- 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 the boneless skinless chicken thighs, sliced garlic, chopped ginger, scallion whites (reserve the greens for later), kosher salt, freshly ground pepper, and water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer uncovered, stirring occasionally. Cook until the chicken is very tender and cooked through, about 15 minutes.
- Make the Soy-Vinegar Sauce: While the soup simmers, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl. Stir in crispy chili oil to taste, adjusting the amount based on your spice preference for a tangy and slightly spicy drizzle to enhance the soup.
- Shred the Chicken and Cook Noodles: When the chicken is cooked, use tongs to remove it from the pot and transfer to a cutting board. Add the dried ramen noodles and carrot matchsticks to the simmering broth, cooking according to the noodle package instructions, typically about 3 to 4 minutes. Meanwhile, shred the chicken into bite-sized pieces using two forks.
- Combine and Reheat: Once the noodles are tender, return the shredded chicken to the pot. Gently stir to combine and rewarm everything for about 1 minute. Taste the soup and adjust seasoning with additional salt, pepper, or a dash of soy sauce to enhance umami flavor.
- Serve: Divide the hot soup with noodles and chicken among serving bowls. Top each bowl generously with the reserved scallion greens for freshness and crunch. Drizzle about 1 tablespoon of the soy-vinegar sauce over each serving, adding more to taste. Serve immediately, allowing diners to add extra sauce or chili crisp as desired.
Notes
- Use boneless skinless chicken thighs for a tender, juicy texture.
- Adjust the amount of chili oil in the soy-vinegar sauce based on your preferred spice level.
- Shredding the chicken ensures each bite is flavorful and easy to eat.
- Fresh scallion greens add a bright, crunchy contrast to the rich broth.
- Ramen noodles can be substituted with any dried curly noodles or even fresh noodles if preferred.
- Make the broth ahead of time and refrigerate for enhanced flavors; reheat before adding noodles and chicken.
Keywords: chicken noodle soup, ginger scallion soup, ramen noodle soup, Asian chicken soup, ginger broth, scallion chicken soup
