Aromatic Ginger Scallion Chicken Noodle Soup Recipe
Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender shredded chicken simmered with garlic, ginger, and scallions in a delicate broth. Enhanced with tangy soy-vinegar sauce and spicy chili oil, this soup is completed with tender ramen noodles and fresh carrot matchsticks, garnished with vibrant scallion greens for a fresh crunch.
- 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 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
Sauce Ingredients
- 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 (reserve greens for garnish), kosher salt, freshly ground pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered, stirring occasionally. Cook until the chicken is very tender and fully cooked, about 15 minutes.
- Make the soy-vinegar sauce: While the broth 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 amount based on spice preference. Set aside for serving.
- Shred chicken and cook noodles: Remove the cooked chicken from the pot with tongs and place on 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 chicken with noodles: Once noodles are tender, return shredded chicken to the pot. Stir gently to combine and rewarm for about 1 minute. Taste and adjust seasoning with additional salt, pepper, or soy sauce as desired.
- Serve with garnishes: Divide the soup with noodles and chicken among serving bowls. Top with reserved scallion greens for freshness and a slight crunch. Drizzle approximately 1 tablespoon of the soy-vinegar chili sauce over each bowl. Serve immediately, allowing diners to add extra sauce or chili oil to their liking.
Notes
- Use boneless, skinless chicken thighs for tender and flavorful meat that shreds easily.
- Adjust chili oil quantity to suit your preference for heat.
- For a gluten-free version, substitute soy sauce with tamari and use gluten-free noodles.
- Leftover broth can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- You can substitute dried ramen noodles with other thin wheat noodles or rice noodles as preferred.
Keywords: chicken noodle soup, ginger scallion chicken soup, ramen noodle soup, Asian chicken soup, quick chicken soup, ginger soup
