Aromatic Ginger Scallion Chicken Noodle Soup Recipe
Aromatic Ginger Scallion Chicken Noodle Soup is a flavorful and comforting dish featuring tender chicken simmered with ginger, garlic, and scallions in a light broth, served with chewy ramen noodles and crisp carrot matchsticks. The soup is elevated with a tangy soy-vinegar sesame drizzle and a touch of crispy chili oil, making it a perfect meal for any day craving warmth and umami-rich flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
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, separated 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
- Make the Broth and Cook 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 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 Drizzle: 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 your preferred heat level. Set aside for drizzling later.
- Shred Chicken and Cook Noodles: Remove the cooked chicken from the pot using tongs and transfer to a cutting board. Add dried ramen noodles and carrot matchsticks to the simmering broth and cook according to package instructions, about 3–4 minutes. Meanwhile, shred the chicken into bite-sized pieces using two forks.
- Combine Chicken with Soup: Once the noodles are tender, return the shredded chicken to the pot. Gently stir to combine and warm through for about 1 minute. Taste the broth and adjust seasoning with additional salt, pepper, or soy sauce as desired.
- Serve: Divide the soup with noodles and chicken into serving bowls. Top each with a generous handful of reserved scallion greens for freshness. Drizzle each bowl with about 1 tablespoon of the prepared soy-vinegar sauce. Serve immediately, allowing guests to add extra sauce or crispy chili oil to taste.
Notes
- Use chicken thighs for more flavor and tenderness compared to chicken breasts.
- Adjust the amount of chili oil in the sauce drizzle to control spice level.
- Substitute depending on noodle preference: dried ramen, curly noodles, or even rice noodles.
- For a richer broth, simmer longer or add chicken bones in place of thighs.
- Keep scallion greens separate until serving to preserve their crunch and freshness.
