Name: Ginger Scallion Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 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

Jump to Recipe·5 from 64 reviews

If you’re craving something cozy and bursting with flavor, you have to try this Ginger Scallion Chicken Noodle Soup Recipe. It’s one of those dishes that feels like a warm hug in a bowl, combining fragrant ginger, vibrant scallions, tender chicken, and slurp-worthy noodles—all tied together with a zingy sauce that will keep you coming back for more. Trust me, once you make this, it’ll quickly become a favorite go-to for chilly evenings or any time you need some serious comfort.

❤️

Why This Recipe Works

Balanced Flavors: The ginger and scallions create a fresh, aromatic base that brightens the rich chicken broth perfectly.
Tender Chicken: Simmering the thighs gently yields juicy, shred-apart chicken without drying out.
Customizable Heat: The drizzle sauce, with chili oil, lets you control how spicy or mild you want it.
Quick and Satisfying: Ready in about 40 minutes, this soup is perfect for weeknights yet special enough to impress.

Ginger Scallion Chicken Noodle Soup, chicken noodle soup with ginger and scallions, easy Asian chicken soup recipe, comforting chicken noodle broth, quick homemade noodle soup - A white bowl filled with a clear broth base, topped with several layers including shredded white chicken pieces on one side, thin orange carrot sticks beside the chicken, cooked curly light beige noodles near the center, and a large heap of finely sliced green onions covering a section of the bowl. There are also dark red chili oil spots scattered around the surface. A small white cup with dark chili oil is placed beside the bowl on a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Ginger Scallion Chicken Noodle Soup Recipe lies in its simple, fresh ingredients that harmonize beautifully. Each component has a role, from the ginger’s warmth to the scallions’ brightness. When you shop, look for the freshest ginger and firm scallions for maximum flavor impact.

Chicken Thighs: I like thighs here because they stay moist after simmering, giving you tender bites every time.
Garlic: Thin slices release plenty of aroma and infuse the broth gently—no overpowering garlic bombs.
Ginger: Fresh and finely chopped, ginger adds that signature warmth and subtle spice that’s essential.
Scallions: We use the whites for the broth and save the greens to sprinkle fresh at the end for crunch and color.
Kosher Salt: Essential for seasoning, it helps draw out the chicken’s juices and balances the broth.
Black or White Pepper: A gentle heat enhancer, freshly cracked pepper adds a subtle kick.
Water: The base of your soup, simple but critical—don’t skip quality here for clear, clean broth.
Dried Ramen or Curly Noodles: These soak up the broth while retaining a satisfying chewiness; pick your favorite!
Carrot Matchsticks: They add a hint of sweetness and nice texture contrast.
Black Rice Vinegar: Gives the sauce a sharp, tangy zing that balances the soup.
Soy Sauce: Provides umami depth, complementing the chicken and broth beautifully.
Toasted Sesame Oil: Adds a fragrant nuttiness to the sauce, making every spoonful more flavorful.
Crispy Chili Oil: Optional but highly recommended for heat and texture—a personal favorite in my kitchen!

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Ginger Scallion Chicken Noodle Soup Recipe is—you can easily tailor it based on what you have on hand or what flavors you crave that day. Here’s how I like to play around with it.

Spice Level: Sometimes I go wild with extra crispy chili oil or fresh sliced jalapeños right at serving to add a serious kick—try it if you like heat!
Veggie Boost: I often toss in some baby bok choy, shiitake mushrooms, or snap peas for added greens and texture.
Gluten-Free: Swap the ramen noodles for rice noodles, and you’ve got a gluten-free version that’s equally delicious.
Broth Swap: If you want deeper flavor, try replacing half the water with chicken stock—but I usually keep it simple with just water and fresh aromatics.

Step-by-Step: How I Make Ginger Scallion Chicken Noodle Soup Recipe

Step 1: Build the Flavorful Broth

Start by adding your chicken thighs, thinly sliced garlic, chopped ginger, and the white parts of your scallions into a big pot along with kosher salt, pepper, and water. Bring it to a boil over high heat, then lower it to a gentle simmer uncovered. This is where the magic happens—let the chicken cook until it’s tender and bright throughout, about 15 minutes. Stir occasionally to mix flavors but don’t rush it; slow simmering lets every ingredient shine.

Step 2: Whisk Together the Tangy Sauce

While your broth is doing its thing, mix up the sauce: combine black rice vinegar, soy sauce, toasted sesame oil, and as much crispy chili oil as your spice-loving heart desires. I usually add a generous spoonful of chili oil for a deep, smoky flavor, but you can adjust to keep it mild or fiery. This sauce ties the whole bowl together in the end, so trust me—don’t skip it!

Step 3: Shred Chicken and Cook Noodles

Once the chicken is tender, fish it out with tongs and place on a cutting board. Meanwhile, toss your dried ramen noodles and carrot matchsticks into the simmering broth—cook according to the noodle package, usually 3–4 minutes. While the noodles soften, shred your chicken using two forks; this way, it absorbs more broth flavor when added back.

Step 4: Combine, Season, and Serve

Return the shredded chicken to the pot and gently stir to combine. Let everything warm through for another minute. Taste and adjust the seasoning if needed with more salt, pepper, or even an extra splash of soy sauce for that savory umami boost. Ladle your soup into bowls, top generously with those fresh green scallions you saved, and drizzle with your homemade tangy sauce. Serve immediately and watch how everyone scrambles for seconds.

💡

Pro Tips for Making Ginger Scallion Chicken Noodle Soup Recipe

Don’t Overcook the Chicken: Remove the chicken as soon as it’s cooked through so it stays juicy and shreddable instead of tough.
Use the Scallion Greens Raw: Adding scallion greens at the end keeps that fresh crunch and vibrant color—don’t toss them into the pot early.
Adjust Sauce Gradually: Start with a small drizzle of your sauce per bowl—you can always add more if your taste buds want it!
Simmer Uncovered: This prevents the broth from becoming too cloudy and keeps flavors bright and clear.

How to Serve Ginger Scallion Chicken Noodle Soup Recipe

Garnishes

For garnishes, I’m all about layering fresh textures and pops of flavor. Besides the scallion greens, a squeeze of lime juice brightens the bowl and adds a hint of acidity. Sometimes I sprinkle toasted sesame seeds or a few cilantro leaves to add aroma and color. And if you’re feeling adventurous, a handful of crushed roasted peanuts adds the perfect crunch.

Side Dishes

This soup pairs brilliantly with simple sides like steamed edamame, pickled cucumbers for a crisp counterbalance, or a light sesame kale salad. When I feed a crowd, I love serving it alongside scallion pancakes or steamed buns because they soak up every drop of that delicious sauce and broth.

Creative Ways to Present

For special occasions, I’ve served this Ginger Scallion Chicken Noodle Soup Recipe in rustic individual soup bowls topped with edible flowers and fresh herbs for that Instagram-worthy look. Another fun idea is letting everyone assemble their own bowls buffet-style with lots of garnishes and sauce options to customize. It’s interactive and fun, especially when you have guests who love to play with flavors.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. To keep the noodles from getting mushy, sometimes I like to store the broth and chicken separately from the noodles and add them freshly when reheating. This way, your noodles won’t soak up too much liquid and stay springy.

Freezing

Freezing this soup works great if you keep noodles out of the freezer stash. Freeze the broth and chicken in freezer-safe containers for up to 2 months. When thawed, reheat gently and cook fresh noodles separately to maintain perfect texture.

Reheating

I reheat leftovers gently on the stovetop over low-medium heat until just warmed through. Adding a splash of water helps loosen the broth if it thickened in the fridge. Then, pop in freshly cooked noodles, and you’re good to go—just as delicious as day one.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can! Just keep in mind that chicken breasts tend to dry out more quickly. To avoid this, watch the simmering time closely and remove the breasts as soon as they’re cooked through. You might also want to shred them immediately to keep them moist in the broth.
What if I don’t have black rice vinegar?

No worries! You can substitute with regular rice vinegar or even a mild apple cider vinegar for a similar tangy brightness. Just adjust the quantity to your taste as some vinegars can be stronger.
Can I make this soup vegetarian or vegan?

Absolutely! Swap the chicken for tofu or seitan and use vegetable broth instead of water. You can keep the ginger, scallions, and other aromatics the same—this soup’s flavor profile shines with plant-based ingredients, too.
How spicy should I make the chili oil?

That’s totally up to you! I recommend starting with a small amount when mixing the sauce and tasting as you go. You want to enhance the flavor without overpowering the soup’s delicate balance unless you really love the heat.

Final Thoughts

This Ginger Scallion Chicken Noodle Soup Recipe is one of those meals I always turn to when I want comfort without fuss. It’s fresh but rich, simple but special—and every spoonful reminds me of cozy evenings with loved ones. I genuinely hope you enjoy making it as much as I do, and that it becomes a staple in your kitchen like it is in mine. Give it a try, and let me know how yours turns out!