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Easy Aromatic Ginger Scallion Chicken Noodle Soup Recipe

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4.4 from 7 reviews

This Easy Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish perfect for a quick weeknight meal. Tender chicken thighs are simmered with ginger, garlic, and scallions to create a rich broth that pairs beautifully with chewy ramen noodles and crisp carrot matchsticks. Enhanced with soy sauce, black rice vinegar, and toasted sesame oil, and finished with optional crispy chili oil for a spicy kick, this soup delivers warmth and depth of flavor in just 30 minutes.

Ingredients

Chicken and Broth

  • 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

Seasonings and Garnishes

  • 1/4 cup black rice vinegar
  • 1/4 cup soy sauce
  • 2 tbsp toasted sesame oil
  • Crispy chili oil, to taste (optional)

Instructions

  1. Prepare the aromatics: Thinly slice the garlic cloves, finely chop the peeled ginger, and separate the scallions into whites and greens, slicing each thinly. These aromatics build the base flavor of the soup.
  2. Cook the chicken and aromatics: In a large pot, add the chicken thighs, garlic, ginger, scallion whites, kosher salt, freshly ground black or white pepper, and 10 cups of water. Bring to a boil over high heat, then reduce to a simmer and cook gently until the chicken is fully cooked and tender, about 20 minutes.
  3. Remove and shred chicken: Carefully take the cooked chicken out of the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.
  4. Strain the broth (optional): For a clearer broth, you may choose to strain the liquid to remove solids and aromatics, then return it to the pot. Otherwise, leave as is for a more rustic texture.
  5. Cook the noodles and carrots: Bring the broth back to a gentle boil and add the dried ramen noodles and carrot matchsticks. Cook according to noodle package instructions, usually about 4-5 minutes, until noodles are tender but still chewy and carrots are slightly softened.
  6. Season the soup: Stir in the black rice vinegar, soy sauce, and toasted sesame oil into the broth to build complex layers of flavor. Adjust seasoning with additional salt or pepper if needed.
  7. Reintroduce shredded chicken: Add the shredded chicken back into the pot to warm through for about 2 minutes.
  8. Garnish and serve: Ladle the soup into bowls and garnish generously with the sliced scallion greens. Drizzle with crispy chili oil if desired for an added spicy dimension. Serve hot.

Notes

  • You can substitute chicken breasts if preferred, but thighs provide more tender, flavorful meat.
  • Adjust the amount of black rice vinegar to your taste for acidity balance.
  • Ramen noodles can be swapped with any favorite noodle type like udon or soba.
  • For a richer broth, simmer the chicken longer or add a chicken bouillon cube.
  • To make this soup gluten-free, use tamari instead of soy sauce and gluten-free noodles.

Find it online: https://cookedbysarah.com/easy-aromatic-ginger-scallion-chicken-noodle-soup-recipe/