Introduction

Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish perfect for any season. Tender chicken thighs simmered with ginger, garlic, and scallions create a fragrant broth, paired perfectly with noodles and a tangy, spicy sauce. This soup is both soothing and satisfying for a cozy meal.

A close-up of a large round metal bowl filled with spicy noodle soup, showing three main layers: a clear reddish-orange broth on the bottom, topped with pale white cooked noodles spread all over, and scattered shredded pieces of white chicken mixed with bright green sliced scallions. Small dark red chili flakes float on the surface, adding texture and color contrast. A silver spoon lifts some broth and noodles from the bowl, emphasizing the warm liquid consistency. The bowl is placed on a white marbled texture. Small bowls of red and orange chili powders sit nearby. 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

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. Once boiling, reduce heat to medium-low and simmer uncovered, stirring occasionally, 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: Remove the cooked chicken from the pot with 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. Shred the chicken into bite-sized pieces using two forks.

Step 4: Once noodles are tender, return shredded chicken to the pot. Stir gently and rewarm for about 1 minute. Taste the soup and adjust seasoning with additional salt, pepper, or soy sauce as needed.

Step 5: Divide the soup among serving bowls. Top each with scallion greens and drizzle about 1 tablespoon of the soy-vinegar sauce. Serve immediately, allowing extra sauce or chili oil to be added to taste.

Tips & Variations

For a richer broth, use bone-in chicken thighs or add a splash of chicken stock.

Substitute ramen noodles with soba or udon for a different texture.

Add vegetables like bok choy or mushrooms for extra nutrition and flavor.

Adjust the amount of chili oil to control the spice level according to your preference.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs tend to stay more tender and flavorful when simmered in the broth.

Is it okay to prepare the soy-vinegar sauce in advance?

Absolutely. The sauce can be made ahead and stored in the refrigerator for up to a week, which allows the flavors to deepen.

Dinner

Aromatic Ginger Scallion Chicken Noodle Soup Recipe