Aromatic Ginger Scallion Chicken Noodle Soup Recipe
Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender chicken simmered with garlic, ginger, and scallion whites in a savory broth. Paired with tender ramen noodles, matchstick carrots, and a tangy soy-vinegar drizzle with a hint of chili oil, this soup offers a perfect balance of warmth, spice, and freshness. It’s an easy-to-make recipe that warms the soul and delights the palate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
For the 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, 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
- Simmer the Chicken and Aromatics: 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 for about 15 minutes until the chicken is very tender and cooked through. Stir occasionally during simmering.
- Prepare the Soy-Vinegar Sauce: 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 to your preference. Set aside this tangy and flavorful drizzle to serve later.
- Shred the Chicken and Cook the Noodles: Remove the cooked chicken from the pot with tongs and place on a cutting board. Add dried ramen 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 using two forks.
- Finish the Soup: Once noodles are tender, return shredded chicken to the pot. Stir gently to combine and rewarm for about 1 minute. Taste the soup broth and add more salt, pepper, or soy sauce as needed to enhance the umami flavors.
- Assemble and Serve: Divide the hot soup with noodles and chicken among serving bowls. Top each with a generous handful of reserved scallion greens for freshness and crunch. Drizzle approximately 1 tablespoon of the soy-vinegar sauce on each serving, adding more to taste. Serve immediately and let diners adjust seasoning or chili oil as desired.
Notes
- Use boneless, skinless chicken thighs for tender, flavorful meat that cooks evenly.
- If you prefer less spice, reduce the amount of crispy chili oil in the sauce.
- For gluten-free, substitute ramen noodles with gluten-free noodles.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Adjust salt and pepper seasoning to taste, especially when returning shredded chicken to the broth.
Keywords: Chicken noodle soup, ginger chicken soup, scallion chicken soup, ramen noodle soup, Asian chicken soup, soy vinegar sauce, spicy chicken soup
