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The Best Aromatic Ginger Scallion Chicken Noodle Soup Recipe

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4.1 from 8 reviews

A comforting and flavorful Ginger Scallion Chicken Noodle Soup featuring tender chicken thighs simmered with ginger, garlic, and scallions in a savory broth, served with ramen noodles and finished with a splash of black rice vinegar, soy sauce, toasted sesame oil, and optional crispy chili oil for a perfect balance of aroma and taste.

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

Instructions

  1. Prepare the Broth and Chicken: In a large pot, combine the chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, and freshly ground pepper with 10 cups of water. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it simmer gently for about 20-25 minutes, or until the chicken is fully cooked and tender, infusing the broth with the aromatic flavors of ginger and scallions.
  2. Cook the Noodles and Vegetables: While the broth simmers, in a separate pot, cook the dried ramen noodles or curly noodles according to package instructions until al dente. Drain and set aside. Optionally, you can briefly blanch the carrot matchsticks in the noodle cooking water for about 1 minute to soften slightly.
  3. Shred the Chicken: Once the chicken thighs have cooked through, remove them from the broth and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces and set aside.
  4. Strain and Season the Broth: Strain the broth to remove the solids like garlic, ginger, and scallion whites for a clear soup base. Return the broth to the pot and stir in black rice vinegar, soy sauce, and toasted sesame oil. Adjust seasoning as needed with additional salt or pepper.
  5. Assemble the Soup: Divide the cooked noodles among four bowls. Add a portion of shredded chicken and carrot matchsticks to each bowl. Ladle the hot broth over the noodles and chicken, ensuring each bowl is filled generously.
  6. Garnish and Serve: Top each bowl with the reserved scallion greens and a drizzle of crispy chili oil according to taste. Serve immediately for a warm, aromatic, and satisfying meal perfect for chilly days or whenever a comforting soup is desired.

Notes

  • Use skinless chicken thighs for the juiciest, most tender results that shred easily.
  • Adjust the amount of chili oil depending on your spice preference.
  • Black rice vinegar adds a nice tangy depth, but you can substitute with regular rice vinegar if needed.
  • To make the soup more filling, add vegetables like bok choy or mushrooms.
  • Save leftover broth for cooking rice or as a base for other soups.

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