Description

Aromatic Ginger Scallion Chicken Noodle Soup is a flavorful and comforting Asian-inspired dish featuring tender chicken thighs simmered with ginger, garlic, and scallions in a savory broth. Paired with ramen noodles, fresh carrots, and a tangy soy-vinegar sauce drizzled with toasted sesame oil and crispy chili oil, this soup offers a perfect balance of heat, zest, and umami, ideal for a cozy meal.

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

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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. Once boiling, reduce the heat to medium-low and simmer uncovered, stirring occasionally. 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 according to your preferred spice level. This tangy sauce will be drizzled over the soup just before serving.
Cook noodles and shred chicken: Remove the cooked chicken pieces 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, usually about 3–4 minutes. Meanwhile, shred the chicken into bite-sized pieces using two forks.
Combine and season: Once noodles are tender, return shredded chicken to the pot and gently stir to combine. Rewarm the soup for about 1 minute. Taste and adjust seasoning with more salt, pepper, or soy sauce as desired to enhance the umami flavors.
Serve: Divide the hot soup among serving bowls, ensuring each bowl has noodles and chicken. Top with reserved scallion greens for freshness and crunch. Drizzle each serving with about 1 tablespoon of the soy-vinegar sauce. Serve immediately, allowing guests to add extra sauce or chili oil to their preference.

Notes

Use chicken thighs for juicier and more flavorful meat compared to chicken breasts.
Adjust the amount of crispy chili oil in the sauce to control the spice level.
Ramen noodles can be substituted with any dried curly noodles or egg noodles.
For a richer broth, simmer chicken longer or add some chicken bones if desired.
Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.