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 dish that brings warmth and nourishment to any table. Featuring tender chicken, bright scallions, and a tangy soy-vinegar drizzle, it’s perfect for cozy nights or when you need a satisfying meal in minutes.

A white bowl filled with clear light brown broth, with soft thin white noodles lifted by wooden chopsticks, showing their smooth and slightly shiny texture. Inside the broth, there are shredded light brown chicken pieces scattered around, thin bright orange carrot sticks, and round green slices of spring onion floating on top. Small black chili flakes are sprinkled over the noodles and broth, adding contrast and texture. The bowl is placed on a white marbled surface. 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
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 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, 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, adjusting for your preferred spice level. Set aside the sauce for drizzling later.
Step 3: Remove chicken from the pot using tongs and place on a cutting board. Add dried noodles and carrot matchsticks to the simmering broth. Cook according to noodle package instructions, usually 3–4 minutes. Meanwhile, shred the chicken into bite-sized pieces using two forks.
Step 4: When noodles are tender, return shredded chicken to the pot. Stir gently and rewarm for about 1 minute. Taste and adjust seasoning with additional salt, pepper, or soy sauce if desired.
Step 5: Divide soup with noodles and chicken among bowls. Top each serving with a generous handful of reserved scallion greens. Drizzle about 1 tablespoon of the soy-vinegar sauce over each bowl, adding more as preferred. Serve immediately.

Tips & Variations

For extra flavor, briefly toast the ginger and garlic in a little oil before adding water and chicken.
Use leftover rotisserie chicken instead of cooking chicken thighs for a quicker version.
Swap ramen noodles for rice noodles or udon for a different texture.
Add vegetables like bok choy or mushrooms to the broth for added nutrition and variety.
If you prefer less heat, reduce or omit the crispy chili oil in the sauce drizzle.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, adding a splash of water if needed to loosen the broth. For best texture, cook fresh noodles when serving rather than storing soup with noodles already added.

How to Serve

A close-up of a large bowl filled with hot noodle soup placed on a white marbled surface. The soup has several layers: at the bottom is a rich, orange-brown broth with a slightly oily texture, above it are soft, pale yellow noodles twisted together in the center, scattered thin green onion slices cover the surface, and there are pieces of white shredded chicken mixed evenly. Dark red chili flakes and small black seasoning bits float on top, adding contrast. A metal ladle is scooping some broth and noodles from the bowl. There are two small white bowls filled with crushed red chili sauces nearby. 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, chicken breasts can be used, but thighs tend to stay more tender and flavorful during simmering.

How spicy is the soup?

The base soup is mild; the level of heat depends on how much crispy chili oil you add to the sauce drizzle. You can easily adjust it to suit your taste.