Name: Aromatic Ginger Scallion Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 20 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, 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; 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

Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish perfect for cozy nights. Tender chicken, fragrant ginger, and fresh scallions come together in a savory broth with a tangy, spicy sauce drizzle. It’s easy to make and sure to warm you up from the inside out.

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, 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, about 15 minutes.
Step 2: 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 spice level. Set the sauce aside for drizzling later.
Step 3: When the chicken is cooked, remove it with tongs and place on a cutting board. Add the dried noodles and carrot matchsticks to the simmering broth and cook according to noodle package instructions, about 3–4 minutes. Shred the chicken using two forks into bite-sized pieces.
Step 4: Return the shredded chicken to the pot with the noodles and carrots. Stir gently and warm for about 1 minute. Taste the soup and adjust seasoning with more salt, pepper, or soy sauce if desired.
Step 5: Divide the soup into bowls, topping each with a handful of the reserved scallion greens. Drizzle about 1 tablespoon of the soy-vinegar sauce on each bowl and serve immediately. Let guests add extra sauce or chili oil to their liking.

Tips & Variations

Use leftover rotisserie chicken for a quicker version of the soup.
Swap ramen noodles for rice noodles or egg noodles depending on preference.
Add vegetables like bok choy or mushrooms for extra nutrition and texture.
For a richer broth, simmer chicken bones along with the thighs.
Adjust chili oil amount based on your spice tolerance to keep the flavor balanced.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Separate the noodles if possible to avoid sogginess. Reheat gently on the stove until warmed through, adding a splash of water or broth if needed. Add fresh scallion greens and sauce after reheating for best freshness.

How to Serve

A deep white bowl filled with a clear, golden broth holding thick, curly yellow noodles that fill the base and middle layers. On top, there are several pieces of shredded light brown chicken scattered throughout. Bright orange carrot slices and light green celery chunks are mixed in, adding color and texture. The dish is garnished with chopped dark green scallions and sprinkled generously with small beige sesame seeds. A silver spoon dips into the bowl, holding a mix of broth, chicken, noodles, carrot, and herbs. The bowl sits on a white marbled surface with a textured reddish-brown cloth on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs tend to remain juicier and more flavorful in the broth. If using breasts, watch cooking time closely to avoid drying out.

What can I substitute for black rice vinegar?

If you don’t have black rice vinegar, you can use regular rice vinegar or a mild apple cider vinegar as a substitute, but the flavor profile will be slightly different.