Aromatic Ginger Scallion Chicken Noodle Soup Recipe
This Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender braised chicken thighs infused with garlic, ginger, and scallions, simmered to perfection in a savory broth. Accompanied by chewy ramen noodles and fresh carrot matchsticks, the soup is finished with a tangy black rice vinegar, soy sauce, and toasted sesame oil dressing, with an optional kick of crispy chili oil. Ready in 30 minutes, this dish balances umami, spice, and freshness for a heartwarming meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Chicken and Broth
- 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
Noodles and Vegetables
- 8 oz dried ramen noodles or dried curly noodles
- 1 cup carrot, cut into thin matchsticks
Finishing Sauces and Oils
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
Instructions
- Prepare the Aromatic Base: In a large pot, combine the sliced garlic, chopped ginger, and the white parts of the scallions with the kosher salt. This mixture will create the flavorful foundation for your broth.
- Add Chicken and Water: Add the boneless skinless chicken thighs to the pot along with 10 cups of water. Season with freshly ground black or white pepper to taste. Bring this mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for approximately 20 minutes, or until the chicken is cooked through and tender. Skim off any foam or impurities that rise to the surface to keep the broth clear.
- Cook the Noodles: While the soup simmers, separately cook the ramen noodles according to the package instructions until al dente. Drain and set aside.
- Shred the Chicken: Remove the cooked chicken thighs from the broth and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- Add Carrots and Seasonings: Stir in the thin matchstick carrots along with black rice vinegar, soy sauce, and toasted sesame oil. Adjust seasoning with salt and pepper if needed. Let the soup cook for an additional 5 minutes to allow flavors to meld and the carrots to soften slightly.
- Assemble the Soup Bowls: Divide the cooked ramen noodles among serving bowls. Ladle the hot chicken and broth over the noodles. Garnish with the green parts of the scallions and a drizzle of crispy chili oil to add heat and crunch if desired.
- Serve Immediately: Serve the soup hot, encouraging diners to stir the ingredients together for a balanced flavor experience with every spoonful.
Notes
- Use boneless skinless chicken thighs for tender, juicy meat and rich flavor.
- Adjust the amount of crispy chili oil according to your spice tolerance.
- Black rice vinegar adds a unique tang; substitute with regular rice vinegar if unavailable.
- For gluten-free option, use gluten-free noodles and tamari instead of soy sauce.
- Leftover soup keeps well refrigerated for up to 3 days; reheat gently before serving.
Keywords: Ginger Scallion Chicken Soup, Ramen Noodle Soup, Asian Chicken Soup, Comfort Food, Quick Chicken Soup
