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. Served with ramen noodles and a tangy soy-vinegar sesame sauce drizzle, this soup balances warmth, spice, and freshness perfectly for a satisfying meal.
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 the mixture to a boil over high heat, then reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the chicken is very tender and fully cooked, 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 to your preference.
- Cook noodles and shred chicken: Remove the cooked chicken with tongs and place on a cutting board. Add the dried ramen noodles and carrot matchsticks to the simmering broth, cooking according to the noodle package, about 4 minutes. Shred the chicken into bite-sized pieces using two forks.
- Combine and season soup: Return the shredded chicken to the pot with noodles and carrots, gently stirring and reheating for about 1 minute. Adjust seasoning with additional salt, pepper, or soy sauce as desired to enhance flavor.
- Serve: Divide the soup into bowls, topping each with a generous handful of reserved scallion greens. Drizzle approximately 1 tablespoon of the soy-vinegar sauce over each serving. Serve immediately, allowing additional sauce or chili oil to be added per individual taste.
Notes
- Use boneless, skinless chicken thighs for more tender and flavorful meat, but chicken breasts can be substituted if preferred.
- If you cannot find black rice vinegar, use regular rice vinegar as a substitute.
- Adjust the amount of crispy chili oil depending on your spice tolerance.
- Dried ramen noodles can be replaced with any quick-cooking curly noodles or egg noodles.
- For a gluten-free version, use tamari instead of soy sauce and gluten-free noodles.
- Reserve scallion greens for a fresh garnish to add crunch and vibrant flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
