Aromatic Ginger Scallion Chicken Noodle Soup Recipe
This Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender chicken thighs simmered with ginger, garlic, and scallions in a savory broth. Paired with chewy ramen noodles, fresh carrot matchsticks, and a tangy soy-vinegar sesame drizzle with a hint of chili oil, this soup offers a perfect balance of warmth, spice, and umami. Ideal for a nourishing meal any time of year.
- 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, 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
- 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 the heat to medium-low and simmer uncovered. Stir occasionally and cook until the chicken is very tender and cooked through, about 15 minutes.
- 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 heat level as preferred.
- Shred the Chicken and Cook Noodles: Remove the cooked chicken using tongs and place on a cutting board. Add dried ramen noodles and carrot matchsticks to the simmering broth; cook according to noodle package instructions, roughly 3–4 minutes. Meanwhile, shred the chicken with two forks into bite-sized pieces.
- Combine and Heat Through: Return the shredded chicken to the pot with the noodles and carrots. Stir gently to combine and rewarm the soup for about 1 minute. Taste and adjust seasoning with additional salt, pepper, or soy sauce as desired.
- Serve and Garnish: Divide the hot soup among serving bowls. Top each with a generous handful of reserved scallion greens and drizzle approximately 1 tablespoon of the soy-vinegar sauce on top. Serve immediately, allowing guests to add extra sauce or chili oil if desired.
Notes
- You can substitute chicken breasts for thighs, but thighs provide more flavor and tenderness.
- If you prefer less spice, reduce or omit the crispy chili oil from the sauce drizzle.
- For a gluten-free version, use gluten-free soy sauce and gluten-free noodles.
- Adjust salt carefully after adding soy sauce, as it can be quite salty.
- Use fresh ginger and scallions for the best aroma and flavor.
Keywords: ginger chicken noodle soup, scallion chicken soup, ramen noodle soup, easy chicken soup, Asian chicken soup
