Description
Aromatic Ginger Scallion Chicken Noodle Soup is a flavorful and comforting dish featuring tender chicken thighs simmered with garlic, ginger, and scallions in a savory broth. Paired with chewy ramen noodles and a tangy soy-vinegar drizzle, this soup combines bright aromatic elements and a touch of heat from chili oil for a warming and satisfying meal.
Ingredients
Scale
Soup Base
- 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
Noodles and Vegetables
- 8 oz dried ramen noodles or dried curly noodles
- 1 cup carrot, cut into thin matchsticks
Finishing Sauce and Garnish
- 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 to medium-low and simmer uncovered. Stir occasionally and cook the chicken until very tender and cooked through, about 15 minutes.
- Make 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 amount based on your preferred spice level. Set aside for drizzling later.
- Cook noodles and shred chicken: Using tongs, remove the cooked chicken from the pot and transfer to a cutting board. Add the dried ramen noodles and carrot matchsticks to the simmering broth and cook according to package instructions, usually 3–4 minutes. Meanwhile, shred the chicken into bite-sized pieces using two forks.
- Combine and rewarm soup: Once the noodles are tender, return the shredded chicken to the pot. Gently stir everything together and rewarm for about 1 minute. Taste and adjust seasoning with additional salt, pepper, or soy sauce as desired.
- Serve and garnish: Divide the hot soup with noodles and chicken among serving bowls. Top each with a generous handful of reserved scallion greens. Drizzle about 1 tablespoon of the soy-vinegar sauce over each bowl, allowing diners to add more sauce or chili oil to their taste. Serve immediately.
Notes
- Use chicken thighs for juicy, tender meat that holds up well in soup.
- If you prefer a milder soup, reduce or omit the chili oil.
- You can substitute ramen noodles with other types of egg noodles or wheat noodles.
- Adjust the salt to taste, especially if using salted soy sauce varieties.
- For increased depth, let the broth simmer longer, up to 30 minutes, before adding noodles.
- Leftover soup can be refrigerated for up to 3 days; reheat gently on stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Keywords: ginger scallion chicken noodle soup, ramen noodle soup, chicken noodle soup, Asian chicken soup, homemade ramen, ginger soup
