Description
Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender chicken thighs simmered with garlic, ginger, and scallions, paired with ramen noodles and a tangy soy-vinegar sauce with a touch of chili oil for heat.
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
- Simmer Chicken: In a 4-to-5-quart pot, combine boneless skinless 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 for about 15 minutes until the chicken is very tender and cooked through, stirring occasionally.
- Prepare 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 amount based on desired heat level.
- Cook Noodles and Shred Chicken: Remove chicken pieces from the pot with tongs and place on a cutting board. Add dried ramen noodles and carrot matchsticks to the simmering broth. Cook noodles according to package instructions, about 4 minutes. Meanwhile, shred the cooked chicken into bite-sized pieces with two forks.
- Combine Soup Ingredients: Once noodles are tender, return shredded chicken to the pot. Stir gently and rewarm for about 1 minute. Taste and adjust seasoning with salt, pepper, or additional soy sauce as desired.
- Serve: Divide 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 and serve immediately, allowing guests to add extra sauce or chili oil if desired.
Notes
- Use skinless chicken thighs for tender, flavorful meat and quicker cooking time compared to breast.
- Adjust the amount of chili oil based on your preferred spice level.
- If you can’t find black rice vinegar, substitute with regular rice vinegar for a milder acidity.
- Reserve scallion greens to add fresh crunch and color just before serving.
- For a gluten-free option, use gluten-free soy sauce and gluten-free noodles.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
