Aromatic Ginger Scallion Chicken Noodle Soup – A Comforting Bowl of Flavor
Delicious Aromatic Ginger Scallion Chicken Noodle Soup with tender chicken, fresh scallions, carrots, and noodles in a flavorful broth. Finished with a tangy soy-vinegar sauce and optional chili oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Boil / Simmer
- Cuisine: Asian
Ingredients
- 2 lb boneless skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 1 piece ginger (3 inches), peeled and finely chopped
- 1 bundle scallions (6–8 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
- In a large pot, combine chicken thighs, garlic, ginger, scallion whites, kosher salt, pepper, and water. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes until chicken is tender.
- Whisk together black rice vinegar, soy sauce, and toasted sesame oil. Stir in crispy chili oil to taste for sauce drizzle.
- Remove chicken from pot and shred using forks.
- Add dried noodles and carrot matchsticks to simmering broth, cook 3–4 minutes until noodles are tender.
- Return shredded chicken to the pot and stir gently to rewarm.
- Divide soup into bowls, top with scallion greens and drizzle with soy-vinegar sauce. Serve immediately.
Notes
- Adjust chili oil to your preferred spice level.
- Extra soy sauce can be added for more umami flavor.
- Best served fresh but can be refrigerated and reheated.