Description

This Aromatic Ginger Scallion Chicken Noodle Soup features tender chicken thighs simmered with garlic, ginger, and scallions in a flavorful broth. Served with ramen noodles and a tangy, spicy sauce drizzle, this comforting Asian-inspired soup is packed with fresh aromatics and a perfect balance of savory and heat.

Ingredients

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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, separated 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

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Instructions

Prepare the broth: In a 4-to-5-quart pot, combine the boneless skinless chicken thighs, sliced garlic, chopped ginger, scallion whites (reserve the greens for later), kosher salt, freshly ground pepper, and water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered. Stir occasionally and cook until the chicken is very tender and cooked through, 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 your preferred heat level. This sauce will be drizzled on the finished soup for tangy and spicy flavor.
Cook the noodles and shred chicken: After the chicken is cooked, remove it from the pot with tongs and place on a cutting board. Add dried ramen noodles and carrot matchsticks to the simmering broth and cook according to the noodle package instructions, around 3 to 4 minutes. Meanwhile, shred the cooked chicken into bite-size pieces using two forks.
Combine and reheat: Once noodles are tender, return shredded chicken to the pot and stir gently. Rewarm the soup for about 1 minute. Taste and adjust seasoning with additional salt, pepper, or soy sauce for deeper umami if desired.
Serve: Divide the hot soup with noodles and chicken into serving bowls. Top with a generous handful of reserved scallion greens. Drizzle about 1 tablespoon of the soy-vinegar sauce over each bowl, adding more sauce or chili oil as preferred. Serve immediately.

Notes

Use boneless, skinless chicken thighs for tender, flavorful meat that shreds easily.
Separate scallion whites and greens for maximum flavor and garnish freshness.
Adjust chili oil amount in the sauce to control spice level.
Use ramen or curly dried noodles for best texture; cook according to package instructions.
Simmer broth gently to avoid cloudy soup and tough chicken.