Aromatic Ginger Scallion Chicken Noodle Soup Recipe
Introduction
This Aromatic Ginger Scallion Chicken Noodle Soup is a comforting bowl full of tender chicken, delicate ginger, and fresh scallions. Enhanced by a tangy soy-vinegar sauce and a touch of chili oil, it’s a perfect balance of flavors to warm you up any day.
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. Once boiling, reduce 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 bowl. Stir in crispy chili oil to taste to make the tangy sauce for drizzling later.
- Step 3: Remove the cooked chicken with tongs and place on a cutting board. Add dried noodles and carrot matchsticks to the simmering broth and cook according to noodle package instructions, typically 3–4 minutes. Shred the chicken into bite-sized pieces with two forks.
- Step 4: Return the shredded chicken to the pot with the cooked noodles and carrots. Stir gently and warm for about 1 minute. Taste and adjust seasoning with salt, pepper, or extra soy sauce if desired.
- Step 5: Divide the soup among bowls. Top each serving with reserved scallion greens for freshness and crunch. Drizzle about 1 tablespoon of the soy-vinegar sauce over each bowl, adding more to taste, and serve immediately.
Tips & Variations
- Use chicken breasts if you prefer a leaner option, but thighs provide more tenderness and flavor.
- Adjust the amount of chili oil based on your spice tolerance for a milder or spicier soup.
- Swap dried ramen for fresh noodles if available, adding them at the last minute to avoid overcooking.
- Add fresh herbs like cilantro or a squeeze of lime for an extra bright note.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the noodles. Noodles may soften further upon storage; consider cooking fresh noodles separately for best texture when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bone-in chicken thighs instead?
Yes, bone-in thighs will add extra flavor to the broth but will require longer cooking time to ensure the meat is tender and cooked through.
What is the best way to shred the chicken?
Using two forks to pull the cooked chicken apart works well, creating bite-sized, tender shreds that blend nicely into the soup.
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Aromatic Ginger Scallion Chicken Noodle Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
This Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender chicken thighs simmered with garlic, ginger, and scallions. Paired with chewy ramen noodles and a tangy soy-vinegar drizzle with toasted sesame oil and crispy chili oil, this soup balances warmth, spice, and freshness, ideal for a nourishing meal.
Ingredients
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 boneless skinless chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, freshly ground pepper, and water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the chicken is very tender and cooked through, about 15 minutes.
- Make the sauce drizzle: While the soup simmers, whisk together the 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 your preferred spice level.
- Shred the chicken and cook noodles: Use tongs to remove the cooked chicken from the pot and place on a cutting board. Add the dried ramen noodles and carrot matchsticks to the simmering broth and cook following the noodle package instructions, about 3 to 4 minutes. While the noodles cook, shred the chicken with two forks into bite-sized pieces.
- Combine and reheat: Once the noodles are tender, return the shredded chicken to the pot. Gently stir and rewarm the soup for about 1 minute. Taste and adjust seasoning with additional salt, pepper, or soy sauce if desired.
- Serve and garnish: Divide the hot soup with noodles and chicken among serving bowls. Top each bowl with a generous handful of the reserved scallion greens for freshness and crunch. Drizzle about 1 tablespoon of the soy-vinegar sauce over each serving and serve immediately, allowing guests to add extra sauce or chili oil to taste.
Notes
- Use boneless skinless chicken thighs for the best tenderness and flavor.
- Adjust the amount of crispy chili oil in the sauce drizzle based on your heat preference.
- Make sure to reserve the scallion greens separately for garnish to retain their bright flavor and texture.
- Feel free to substitute dried ramen noodles with other chewy noodles like curly egg noodles.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Keywords: chicken noodle soup, ginger scallion chicken, ramen soup, Asian chicken soup, quick chicken soup, homemade noodle soup
