Aromatic Ginger Scallion Chicken Noodle Soup Recipe
Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender chicken thighs simmered with ginger, garlic, and scallions to create a rich broth. Enhanced with black rice vinegar, soy sauce, and toasted sesame oil, this soup is served with tender ramen noodles and fresh carrot matchsticks for a satisfying meal with a perfect balance of savory and tangy notes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Chicken and Broth 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
Noodle and Garnish Ingredients
- 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
- Prepare the Broth: In a large pot, add the chicken thighs along with the sliced garlic, chopped ginger, the white parts of the scallions, kosher salt, black or white pepper, and 10 cups of water. Bring to a boil, then reduce the heat and let it simmer gently to develop a rich and aromatic broth, cooking the chicken thoroughly.
- Cook the Noodles and Vegetables: While the broth simmers, cook the dried ramen or curly noodles according to package instructions until tender, then drain. Prepare the carrots by cutting them into thin matchsticks and set aside.
- Finish the Soup: Once the chicken is cooked, remove it from the broth and shred or cut it into bite-sized pieces. Return the chicken to the pot. Stir in the black rice vinegar, soy sauce, and toasted sesame oil into the broth to deepen the flavor.
- Assemble and Serve: Place a portion of cooked noodles into serving bowls, ladle the hot broth and chicken over the noodles, and top with fresh carrot matchsticks and the green parts of the scallions. Add crispy chili oil to taste for a spicy kick. Serve immediately while hot.
Notes
- Using boneless skinless chicken thighs ensures tender and flavorful meat that cooks evenly in the broth.
- The black rice vinegar adds a subtle tanginess that brightens the soup’s flavor without overpowering it.
- Adjust the amount of chili oil to suit your preferred spice level, or omit for a milder broth.
- For a gluten-free option, substitute the soy sauce with tamari or coconut aminos and use gluten-free noodles.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: chicken noodle soup, ginger scallion soup, ramen noodle soup, Asian chicken soup, homemade chicken broth, ginger chicken soup
