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, 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

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Introduction

This Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful meal perfect for any day. Tender chicken thighs simmered with fresh ginger, garlic, and scallions create a fragrant broth, while a tangy soy-vinegar sauce adds a delicious finishing touch.

The image shows a white bowl filled with shredded cooked chicken, placed near the bottom center. Around it, there are several small white bowls containing different ingredients: dark soy sauce, a light brown liquid, a red chili sauce with oil, and a pale yellow liquid. A small white plate near the center holds fresh ginger and peeled garlic cloves. Three fresh shiitake mushrooms lie nearby, along with a bunch of green onions and fresh green bok choy on a white marbled surface. The colors are earthy and natural, showing the simple freshness of the ingredients. 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
For the sauce drizzle:
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, freshly ground pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered. Stir occasionally and cook until the chicken is very tender and cooked through, 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 taste to create a tangy sauce for drizzling later.
Step 3: Using tongs, remove the chicken from the pot onto a cutting board. Add the dried 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 with two forks.
Step 4: Once the noodles are tender, return the shredded chicken to the pot. Gently stir and rewarm for about 1 minute. Taste and adjust seasoning with more salt, pepper, or soy sauce as desired.
Step 5: Divide the soup into bowls and top with scallion greens. Drizzle each serving with about 1 tablespoon of the soy-vinegar sauce. Serve immediately and let everyone add extra sauce or chili oil to taste.

Tips & Variations

Use chicken breasts if you prefer leaner meat, but thighs provide more flavor and tenderness.
For a spicier soup, increase the amount of crispy chili oil or add fresh sliced chilies.
Swap the ramen noodles for rice noodles or egg noodles depending on your preference.
Add other vegetables like mushrooms or bok choy for extra texture and nutrition.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the noodles. If the noodles absorb too much broth, add a splash of water when reheating.

How to Serve

A close-up view of a bowl filled with a clear broth soup containing three main layers: at the bottom, yellow curly noodles forming a thick base, above them, shredded light brown chicken pieces spread unevenly, and scattered throughout are sliced bright orange carrots and green chopped scallions. The soup is topped with sesame seeds and small red chili slices, all inside a white speckled bowl resting on a white marbled surface with a textured brown cloth beside it. A silver spoon lifts some soup, noodles, chicken, and vegetables from the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the broth and shredded chicken in advance, then cook the noodles and add fresh scallions just before serving for the best texture.

What if I don’t have black rice vinegar?

You can substitute with rice vinegar or apple cider vinegar for a slightly different but still tangy flavor.