Name: Aromatic Ginger Scallion Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 25 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, whites and greens separated; 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

This Aromatic Ginger Scallion Chicken Noodle Soup is a flavorful and comforting bowl perfect for any day. Tender chicken, fragrant ginger, and fresh scallions combine with a savory broth and chewy noodles to create a delicious, nourishing meal.

A close-up view of a bowl filled with ramen soup on a white marbled surface, showing four main layers: at the bottom is a clear golden broth, above that are light tan ramen noodles covering a large part of the soup, next to the noodles are thin orange carrot sticks, and on the side is shredded white chicken mixed with small red chili flakes. On top of the chicken and noodles is a thick layer of chopped green onions spread unevenly. There is also a small white bowl with dark chili oil with red flakes on the surface beside the main bowl. 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 large 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 the heat to medium-low and let it simmer uncovered, stirring occasionally, until the chicken is very tender, about 15 minutes.
Step 2: While the soup simmers, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a bowl. Stir in crispy chili oil to taste. Set this sauce aside to drizzle over the soup later for extra flavor.
Step 3: When the chicken is cooked, remove it from the pot and set it aside. Add the dried noodles and carrot matchsticks to the simmering broth. Cook according to the noodle package instructions, usually about 3 to 4 minutes. Meanwhile, shred the cooked chicken into bite-sized pieces using two forks.
Step 4: Once the noodles are tender, return the shredded chicken to the pot. Stir gently and warm everything together for about 1 minute. Taste and adjust the seasoning with additional salt, pepper, or a splash of soy sauce if needed.
Step 5: Divide the hot soup with noodles and chicken into serving bowls. Top each bowl with the sliced scallion greens for a fresh finish. Drizzle each serving with the prepared soy-vinegar sauce. Serve immediately, offering extra sauce or chili oil on the side if desired.

Tips & Variations

Use chicken breasts if preferred, but thighs yield a juicier, richer broth.
For a vegetarian version, substitute chicken with firm tofu and vegetable broth, and omit the soy-vinegar sauce or replace with a tangy sesame dressing.
Adjust the amount of crispy chili oil to control the spice level to your liking.
Adding fresh lime juice or a sprinkle of chopped fresh herbs like cilantro can brighten the soup further.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or microwave until hot, stirring occasionally. If the noodles absorb too much broth, add a splash of water or broth to loosen the soup.

How to Serve

A close-up of a white bowl filled with steaming ramen soup; the bottom layer is a clear, light brown broth with oily red chili bits floating on the surface, mixed with tender shredded chicken pieces in white and light tan, thin noodles in pale yellow lifted by wooden chopsticks held by a woman's hand, and green sliced scallions scattered on top, adding bright green color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute dried ramen with other noodles like udon, soba, or even spaghetti in a pinch. Just adjust cooking times according to the package.

Is it necessary to separate the scallion whites and greens?

Separating scallion whites and greens allows you to cook the whites in the broth for flavor while reserving the greens to add fresh texture and color when serving.