Aromatic Ginger Scallion Chicken Noodle Soup
A deeply aromatic chicken noodle soup with fresh ginger, scallions, and savory umami broth.
Ingredients
- 2 lb boneless skinless chicken thighs
- 6 garlic cloves thinly sliced
- 1 piece fresh ginger about 3 inches, peeled and finely chopped
- 1 bundle scallions 6–8 oz, thinly sliced, whites and greens separated
- 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 carrots cut into thin matchsticks
Ginger Scallion Sauce Drizzle
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil to taste
Instructions
- In a large pot, combine chicken thighs, garlic, ginger, scallion whites, salt, pepper, and water. Bring to a boil over high heat.
- Reduce heat to medium-low and simmer uncovered for about 15 minutes, stirring occasionally, until chicken is fully cooked and tender.
- While the soup simmers, whisk together rice vinegar, soy sauce, sesame oil, and chili oil to create the ginger-scallion drizzle.
- Remove chicken from the pot and shred into bite-sized pieces.
- Add noodles and carrots to the broth and cook according to package directions (about 3–4 minutes).
- Return shredded chicken to the pot and rewarm for 1 minute.
- Taste and adjust seasoning if needed.
- Serve hot, topped with scallion greens and finished with a drizzle of the ginger-scallion sauce.
Notes
Tips & Variations
- Use bone-in chicken thighs for even deeper flavor
- Swap ramen noodles for rice noodles or egg noodles
- Add mushrooms or bok choy for extra vegetables
- Increase chili oil for more heat