Aromatic Ginger Scallion Chicken Noodle Soup Recipe

Introduction

Aromatic Ginger Scallion Chicken Noodle Soup is a comforting bowl full of savory flavors and gentle heat. Tender chicken, fragrant ginger, and bright scallions come together in a clear broth with chewy noodles, making it perfect for chilly days or when you need a soothing meal.

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

1. Step 1: In a 4-to-5-quart pot, combine the chicken thighs, sliced garlic, chopped ginger, scallion whites (reserve the greens), kosher salt, freshly ground pepper, and water. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the chicken is very tender and cooked through, about 15 minutes.
2. 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, adjusting the amount for desired heat and depth.
3. Step 3: When the chicken is cooked, use tongs to remove it from the pot and place on a cutting board. Add dried noodles and carrot matchsticks to the simmering broth and cook according to noodle package instructions, usually 3–4 minutes. Meanwhile, shred the chicken with two forks into bite-sized pieces.
4. Step 4: Once noodles are tender, return shredded chicken to the pot. Gently stir and rewarm for about 1 minute. Taste the soup and adjust seasoning with additional salt, pepper, or soy sauce as desired.
5. Step 5: Divide the soup into bowls, ensuring each has noodles and chicken. Top with 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 and offer extra chili oil or sauce on the side.

Tips & Variations

• Use chicken breasts if you prefer leaner meat, but reduce simmering time to avoid drying out.
• For a spicier kick, add fresh sliced chili peppers or a spoonful of chili crisp directly into the soup.
• Substitute dried ramen noodles with soba or rice noodles for a different texture.
• Add spinach or bok choy in the last minutes of cooking to include some greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the noodles and chicken. If soup thickens, add a splash of water or broth when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of water?

Yes, using chicken broth will add extra richness and depth to the soup, making it even more flavorful.

How can I make this soup vegetarian?

Replace chicken with firm tofu or mushrooms and use vegetable broth. Increase the amounts of garlic, ginger, and scallions to maintain the aromatic qualities.

Aromatic Ginger Scallion Chicken Noodle Soup Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender chicken thighs simmered with ginger, garlic, and scallions, served with chewy ramen noodles and a tangy soy-vinegar sauce with toasted sesame oil and chili for an added kick.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Main 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

Sauce Ingredients

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

Instructions

1. Simmer the Chicken: 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 for about 15 minutes until the chicken is very tender and cooked through, stirring occasionally.
2. Prepare the Tangy Sauce: 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, adjusting the spice level as desired for a flavorful sauce to drizzle over the soup later.
3. Remove and Shred Chicken, Cook Noodles: Use tongs to remove the cooked chicken from the pot and place on a cutting board. Add the dried ramen noodles and carrot matchsticks to the simmering broth and cook according to package instructions, usually 3–4 minutes. Shred the chicken into bite-sized pieces using two forks.
4. Combine and Rewarm: 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 more salt, pepper, or soy sauce if needed to enhance the umami flavors.
5. Serve and Garnish: Divide the soup with noodles and chicken among serving bowls. Top each bowl with the reserved scallion greens for freshness and crunch. Drizzle about 1 tablespoon of the soy-vinegar sauce on each serving, adding extra sauce or chili crisp as desired. Serve immediately.

Notes

• Use boneless skinless chicken thighs for tender and flavorful meat.
• Adjust chili oil quantity based on your preferred spice level.
• Reserve scallion greens for garnish to add a fresh crunch.
• Use ramen noodles or similar curly dried noodles for authentic texture.
• Additional soy sauce can be added at the end for extra umami depth.
• Can be stored in the refrigerator for up to 3 days; reheat gently.

Keywords: Chicken noodle soup, ginger scallion soup, ramen soup, Asian chicken soup, easy soup recipes, comforting soup