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 a tangy soy-vinegar drizzle with toasted sesame oil and chili oil for added depth and heat. Perfect for a cozy meal that’s both satisfying and easy to prepare.
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 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.
- 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, spicy sauce to drizzle over the finished soup.
- Cook noodles and shred chicken: Once the chicken is cooked, remove it from the pot with tongs and place on a cutting board. Add dried ramen noodles and carrot matchsticks to the simmering broth and cook according to noodle package instructions, about 4 minutes. Meanwhile, shred the chicken into bite-sized pieces using two forks.
- Combine and season: When noodles are tender, return shredded chicken to the pot. Stir gently and rewarm for 1 minute. Taste soup and adjust seasoning with additional salt, pepper, or soy sauce as desired.
- Serve: Divide soup with noodles and chicken among bowls. Top each serving with reserved scallion greens and drizzle about 1 tablespoon of the soy-vinegar sauce. Serve immediately, allowing diners to add extra sauce or chili oil as preferred.
Notes
- Use boneless skinless chicken thighs for tender, juicy meat that shreds easily.
- Reserve scallion greens for topping to add freshness and crunch.
- Adjust chili oil amount to suit your spice tolerance.
- If black rice vinegar is unavailable, substitute with regular rice vinegar for milder acidity.
- Ramen noodles can be swapped with other dried curly or egg noodles based on preference.
- Use low sodium soy sauce if you want to control saltiness better.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
