Aromatic Ginger Scallion Chicken Noodle Soup Recipe
Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender chicken thighs simmered with garlic, ginger, and scallions in a savory broth. Paired with chewy ramen noodles and bright carrot matchsticks, this soup is elevated by a tangy soy-vinegar sesame sauce and crispy chili oil drizzle for a perfect balance of spice, acidity, and umami. It’s an easy-to-make, satisfying meal ideal for cooler days or anytime you crave a warm, nourishing bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
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, 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
- Prepare the broth: 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 for about 15 minutes until the chicken is very tender and cooked through. Stir occasionally.
- Make 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 taste, adjusting the spiciness based on your preference.
- Cook noodles and shred chicken: Remove chicken from the pot with tongs and transfer to a cutting board. Add dried ramen noodles and carrot matchsticks to the simmering broth and cook for 3-4 minutes, or according to noodle package instructions. Shred the cooked chicken into bite-sized pieces using two forks.
- Combine and warm: Return shredded chicken to the pot with noodles and carrots. Gently stir to combine and warm everything together for about 1 minute. Taste and adjust seasoning with additional salt, pepper, or soy sauce as desired.
- Serve: Divide the soup into serving bowls, topping each with a generous handful of reserved scallion greens. Drizzle about 1 tablespoon of the soy-vinegar sesame sauce over each bowl, adding more to taste. Serve immediately, allowing diners to add extra sauce or chili oil as preferred.
Notes
- Use boneless skinless chicken thighs for tender, flavorful meat that shreds easily.
- If you prefer a spicier soup, increase the amount of crispy chili oil in the sauce drizzle.
- Adjust salt levels after cooking to avoid oversalting the broth during simmering.
- The soup can be made ahead by preparing the broth and chicken in advance and assembling just before serving.
- Substitute ramen noodles with your favorite dried curly noodles or even fresh noodles if available.
- Remove foam or scum from the broth surface during simmering for a clearer soup.
Keywords: chicken noodle soup, ginger scallion soup, ramen noodle soup, easy chicken soup, Asian chicken soup, comforting soup, soy vinegar sauce
