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

Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish perfect for chilly days or when you need a nourishing meal. This soup features tender chicken simmered with ginger, garlic, and scallions, combined with savory broth and noodles for a satisfying bowl.

A white bowl filled with a clear broth that holds soft, pale noodles layered at the bottom, topped with a mix of light green bok choy leaves, thin orange carrot slices, and small dark brown mushroom pieces. Scattered on top are small pieces of shredded white chicken and chopped bright green scallions, all floating gently in the soup. The bowl is placed on a woven mat, with a white marbled surface in the background. 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 (reserve the greens for later), 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.
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. This tangy sauce will be drizzled over the soup later.
Step 3: When the chicken is cooked, remove the pieces with tongs and place on a cutting board. Add dried noodles and carrot matchsticks to the simmering broth, cooking according to the noodle package instructions, usually 3–4 minutes. Shred the chicken into bite-sized pieces using two forks.
Step 4: Once noodles are tender, return the shredded chicken to the pot. Stir gently and rewarm for about 1 minute. Taste and adjust seasoning with more salt, pepper, or soy sauce as desired.
Step 5: Divide the soup into serving bowls, topping each with scallion greens for freshness and crunch. Drizzle about 1 tablespoon of the soy-vinegar sauce over each bowl, adding more to taste. Serve immediately and allow guests to add extra sauce or chili oil if they like.

Tips & Variations

For a richer broth, you can simmer the chicken with an onion or add a few whole black peppercorns during cooking.
Use fresh egg noodles instead of dried for a chewier texture.
Adjust the amount of crispy chili oil to control the spice level, or omit for a milder version.
Add a handful of fresh spinach or bok choy near the end of cooking for extra greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Separate the noodles if possible to prevent sogginess. Reheat gently on the stove, adding a splash of water or broth to loosen the soup as needed.

How to Serve

A white bowl filled with clear broth holding light yellow noodles that curl around the bowl’s edge, topped with shredded white chicken pieces on the left side, thin bright orange carrot sticks resting vertically near the center, and a generous pile of chopped green onions on the right. There are red chili oil droplets scattered on the surface, adding vivid red spots especially near the noodles and green onions. Next to the bowl, there is a small white cup with dark chili oil and spice flakes. All is set on a white marbled surface. 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, but chicken thighs stay more tender and flavorful with simmering. If using breasts, monitor cooking time carefully to avoid drying out the meat.

What type of noodles work best in this soup?

Dried ramen or curly noodles are ideal for their texture and ability to absorb flavors, but you can substitute with other thin wheat noodles or even rice noodles if preferred.