Description
Aromatic Ginger Scallion Chicken Noodle Soup combines tender chicken thighs, fragrant ginger, scallions, and savory broth with ramen noodles, finished with a tangy soy-vinegar drizzle and optional chili oil for a comforting and flavorful 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
Instructions
- Prepare Broth: In a 4-to-5-quart pot, combine chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, freshly ground pepper, and water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for about 15 minutes, stirring occasionally, until chicken is very tender and cooked through.
- Make 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 taste to create a tangy and spicy sauce for drizzling.
- Cook Noodles and Shred Chicken: Remove the chicken from the pot with tongs and transfer to a cutting board. Add dried ramen noodles and carrot matchsticks to simmering broth and cook for about 4 minutes or according to package instructions. Meanwhile, shred the cooked chicken into bite-sized pieces using two forks.
- Combine and Season: Return shredded chicken to the pot with noodles and carrots. Stir gently and warm for 1 minute. Taste and adjust seasoning with additional salt, pepper, or soy sauce as desired.
- Serve: Divide soup among bowls, topping each with reserved scallion greens for freshness. Drizzle about 1 tablespoon of the soy-vinegar sauce over each serving and offer extra sauce or chili oil on the side. Serve immediately.
Notes
- Use boneless skinless chicken thighs for tender and flavorful meat that shreds easily.
- The scallion whites add depth to the broth, while the greens provide freshness and crunch at the end.
- Adjust chili oil according to heat preference or omit for a milder soup.
- Any type of curly or ramen-style dried noodles can be substituted.
- Adding extra soy sauce during final seasoning enhances umami flavor.
- For a gluten-free version, use tamari instead of soy sauce and gluten-free noodles.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
