Aromatic Ginger Scallion Chicken Noodle Soup Recipe
Aromatic Ginger Scallion Chicken Noodle Soup combines tender chicken thighs simmered with ginger, garlic, and scallions in a flavorful broth, paired with slurpy ramen noodles and crisp carrots. Enhanced with a tangy soy-vinegar sauce and a drizzle of toasted sesame oil and chili oil, this comforting soup is perfect for warming up any day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Soup Base
- 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 & Vegetables
- 8 oz dried ramen noodles or dried curly noodles
- 1 cup carrot, cut into thin matchsticks
Sauce
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
Instructions
- 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 the mixture 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.
- Prepare the 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 level of heat according to your preference.
- Shred the Chicken and Cook Noodles: Using tongs, remove the cooked chicken from the pot and transfer to a cutting board. Add dried ramen noodles and carrot matchsticks to the simmering broth, cooking according to package instructions, about 3–4 minutes. Meanwhile, shred the chicken into bite-sized pieces using two forks.
- Combine Ingredients: Once noodles are tender, return shredded chicken to the pot. Stir gently and rewarm for about 1 minute. Taste and adjust seasoning with salt, pepper, or extra soy sauce to enhance umami.
- Serve: Divide the soup among serving bowls with noodles and chicken. Top each with reserved scallion greens for freshness and crunch. Drizzle each bowl with about 1 tablespoon of the prepared soy-vinegar sauce, adding more if desired. Serve immediately and allow guests to add extra chili oil or sauce as preferred.
Notes
- For a spicier soup, increase the amount of crispy chili oil in the sauce.
- Use chicken thighs for tenderness and rich flavor; skinless to keep the broth clear.
- If preferred, substitute ramen noodles with any other curly or thin dried noodles.
- Adjust salt and soy sauce at the end to balance seasoning to your taste.
- Make sure to reserve the green parts of scallions for garnish to add a fresh, crisp element.
Keywords: Ginger scallion chicken noodle soup, Asian chicken soup, ramen noodle soup, homemade chicken noodle soup, easy chicken soup recipe
