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

This Aromatic Ginger Scallion Chicken Noodle Soup is a comforting bowl of tender chicken, fresh scallions, and flavorful broth. Infused with ginger and garlic, it brings warmth and zest, perfect for any day you need a nourishing and delicious meal.

A close-up view of a white bowl filled with hot ramen soup showing light yellow curly noodles being lifted by a pair of dark brown chopsticks held by a woman's hand. The soup has pieces of shredded light brown chicken, bright green chopped scallions, thin orange carrot strips, and small dark red chili flakes floating on the surface. The broth is slightly cloudy with an orange tint from spices, and the noodles look soft and slippery. The background is a white marbled surface. 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. Reduce heat to medium-low and simmer uncovered, stirring occasionally, 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, adjusting the heat level as you prefer. Set this sauce aside for drizzling later.
Step 3: Once the chicken is cooked, use tongs to remove the pieces from the pot and place them on a cutting board. Add the dried noodles and carrot matchsticks to the simmering broth, cooking according to package instructions, generally 3–4 minutes. Shred the chicken into bite-sized pieces using two forks.
Step 4: When the noodles are tender, return the shredded chicken to the pot. Stir gently and warm everything together for about 1 minute. Taste and adjust seasoning with additional salt, pepper, or soy sauce if desired.
Step 5: Divide the soup with noodles and chicken among serving bowls. Top each with a generous handful of reserved scallion greens. Drizzle about 1 tablespoon of the soy-vinegar sauce over each bowl. Serve immediately, letting everyone add extra sauce or chili oil to their liking.

Tips & Variations

Use boneless skinless chicken breasts if you prefer leaner meat, but thighs yield a richer broth.
Substitute the ramen noodles with rice noodles or soba for a different texture.
For a vegetarian version, omit the chicken and use vegetable broth with firm tofu.
Adjust the amount of crispy chili oil to control the spice level; it adds great depth without overwhelming heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. Keep the soy-vinegar sauce separate and add fresh scallion greens after reheating for best flavor and texture.

How to Serve

A close-up image shows a white bowl filled with broth and a nest of light yellow noodles lifted by black chopsticks held by a woman's hand. Inside the bowl, shredded light brown chicken pieces, bright green sliced scallions, and thin orange carrot strips sit in a clear broth with small red chili flakes floating on the surface. The bowl is placed on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but the broth may be less rich. Cook breasts carefully to avoid drying out.

How can I make this soup spicier?

Increase the amount of crispy chili oil or add fresh sliced chilis to the soup for extra heat. You can also use chili garlic sauce as an alternative.