Aromatic Ginger Scallion Chicken Noodle Soup Recipe
Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful Asian-inspired dish featuring tender chicken thighs simmered with garlic, ginger, and scallions in a savory broth. This hearty soup is served with ramen noodles and fresh carrot matchsticks, finished with a tangy soy-vinegar sauce and a drizzle of toasted sesame and chili oil for a perfect balance of flavors and aromas. Ideal for a cozy meal that warms you inside out.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Ingredients
Scale
For the 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, 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
For the Soy-Vinegar Sauce:
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
Instructions
- Simmer the Chicken and Aromatics: In a large pot, combine the chicken thighs with sliced garlic, chopped ginger, scallion whites, kosher salt, pepper, and water. Place over high heat and bring to a boil. Once boiling, reduce heat to medium-low and let it simmer uncovered, stirring occasionally, until the chicken is very tender, about 15 minutes.
- Prepare the Soy-Vinegar Sauce: While the soup simmers, whisk together black rice vinegar, soy sauce, and toasted sesame oil in a small bowl. Stir in crispy chili oil according to your desired spice level. Set this sauce aside to drizzle over the finished soup for an added burst of flavor.
- Shred the Chicken and Cook the Noodles: Remove the cooked chicken from the pot and set aside to cool slightly. Add the dried noodles and carrot matchsticks to the simmering broth and cook following the noodle package instructions, usually about 3 to 4 minutes. Meanwhile, shred the chicken into bite-sized pieces using two forks.
- Finish the Soup: Once the noodles are tender, return the shredded chicken to the pot. Stir gently to combine and warm the soup for about 1 minute. Taste the broth and adjust seasoning with additional salt, pepper, or a splash of soy sauce as needed.
- Assemble and Serve: Ladle the hot soup with noodles and chicken into serving bowls. Top each bowl generously with sliced scallion greens for freshness. Drizzle the prepared soy-vinegar sauce over each serving and offer extra chili oil or sauce on the side for those who want extra kick. Serve immediately to enjoy the vibrant, aromatic flavors.
Notes
- You can substitute chicken breasts if preferred, but thighs yield more tender and flavorful meat.
- Adjust the amount of chili oil based on your spice tolerance.
- Use gluten-free soy sauce to make this recipe gluten-free.
- For a richer broth, simmer the chicken longer or add chicken stock instead of water.
- Ramen noodles can be replaced with other Asian noodles like udon or soba as desired.
Keywords: ginger scallion chicken soup, chicken noodle soup, Asian chicken soup, ramen noodle soup, ginger garlic chicken broth, easy chicken soup, homemade noodle soup
