Description
A comforting, aromatic bowl of Ginger Scallion Chicken Noodle Soup made with tender chicken thighs, warm ginger, garlic, and scallions in a soothing broth. Quick to make, easy to customize, and perfect for cozy weeknight dinners.
Ingredients
2 lb boneless skinless chicken thighs
6 garlic cloves, thinly sliced
1 piece ginger (3 inches), peeled and finely chopped
1 bundle scallions (6–8 oz), sliced and divided into whites and greens
4 tsp kosher salt
Freshly ground black or white pepper, to taste
10 cups water
8 oz dried ramen or 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
1. In a large pot, combine chicken thighs, garlic, ginger, scallion whites, salt, pepper, and water. Bring to a boil, then lower heat and simmer uncovered for about 15 minutes until chicken is cooked through and tender.
2. While simmering, mix rice vinegar, soy sauce, sesame oil, and chili oil in a bowl to create the drizzle sauce.
3. Remove cooked chicken and shred it using two forks.
4. Add noodles and carrots to the simmering broth. Cook for 3–4 minutes until noodles are tender.
5. Return shredded chicken to the pot, stir to warm through, and adjust seasoning as needed.
6. Serve hot, topped with scallion greens and a drizzle of the sauce.
Notes
Do not overcook chicken; remove it as soon as fully cooked to keep it tender.
Add noodles at the end or cook separately to prevent them from becoming mushy.
Cook garlic and ginger briefly to avoid bitterness.
Add scallion greens and sesame oil just before serving to preserve freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg