Name: Aromatic Ginger Scallion Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian
Ingredients: 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; 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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Introduction

This Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish perfect for any day. With tender chicken thighs, fragrant ginger, and fresh scallions, it brings warmth and a delightful aroma to the table. The addition of ramen noodles makes it a satisfying meal that’s easy to prepare.

A close-up of a large metal bowl filled with soup that has three main layers: the bottom layer is light golden broth with some oil on the surface, the middle layer is white thin noodles tangled together in the center, and the top layer has bright green chopped scallions scattered around and some shredded white chicken pieces mixed in. A silver ladle is lifting some broth and noodles on the right side of the bowl. Next to the bowl are two small white bowls, one with dark red chili flakes and the other with a red spice powder, all placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/4 cup black rice vinegar
1/4 cup soy sauce
2 tbsp toasted sesame oil
Crispy chili oil, to taste

Instructions

Step 1: In a large pot, combine chicken thighs, garlic slices, chopped ginger, and the white parts of the scallions. Add 4 teaspoons of kosher salt and freshly ground black or white pepper to taste. Pour in 10 cups of water and bring to a boil.
Step 2: Once boiling, reduce the heat and simmer gently for 30-40 minutes until the chicken is cooked through and tender. Skim off any foam or impurities from the surface occasionally.
Step 3: Remove the chicken thighs from the broth and set aside to cool slightly. Strain the broth through a fine sieve to remove solids, then return the clear broth to the pot.
Step 4: Shred the cooked chicken into bite-sized pieces using two forks. Add the shredded chicken, carrot matchsticks, and dried ramen noodles into the hot broth. Cook according to noodle package instructions, usually about 3-4 minutes, until noodles are tender.
Step 5: Stir in black rice vinegar, soy sauce, and toasted sesame oil. Adjust seasoning with additional salt or pepper if needed.
Step 6: Serve the soup hot, garnished with the green parts of the sliced scallions and drizzled with crispy chili oil to your liking.

Tips & Variations

For extra depth, add a few star anise or a cinnamon stick to the broth while simmering and remove before serving.
Substitute chicken thighs with chicken breasts for a leaner option, but thighs will remain juicier and more flavorful.
Use fresh ginger and garlic instead of powder to really highlight the soup’s aromatic qualities.
To make it vegetarian, omit chicken and use vegetable broth, adding mushrooms for umami.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep noodles separate if possible to prevent them from soaking up too much broth. Reheat gently on the stove over medium heat until warmed through. Add additional broth or water if the soup has thickened.

How to Serve

A close-up view of a bowl filled with hot noodle soup on a white marbled surface. The soup has thin, white noodles forming a tangled layer in the center, with some lifted by chopsticks showing their soft texture. Around the noodles are slices of green onion, shredded light brown chicken, thin orange carrot strips, and small dark red chili flakes floating in a clear broth that has a warm orange tint. The bowl is white and round, with the broth and ingredients filling it almost to the top, creating a rich and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine, but chicken thighs tend to stay more tender and flavorful when simmered in soup.

How can I make this soup spicier?

Add more crispy chili oil or include sliced fresh chili peppers when serving. You can also stir in a spoonful of chili garlic sauce for extra heat.