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
Scale
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
