Name: Ginger Scallion Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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

Jump to Recipe· 4.9 from 75 reviews

If you’re craving something cozy, flavorful, and unbelievably satisfying, you’re in for a real treat with this Ginger Scallion Chicken Noodle Soup Recipe. It’s my go-to whenever I need a bowl of comfort with a little zing and freshness that just warms you up from the inside out. Trust me, once you taste this aromatic soup, it might just become your favorite weeknight dinner too—so keep reading, because I can’t wait to walk you through every step!

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Why This Recipe Works

Balanced Flavors: The ginger and scallions bring a bright, fresh zing while the chicken broth and soy-vinegar drizzle add deep umami and tang.
Simple, Clean Ingredients: It’s all pantry staples and straightforward prep, making it easy for even beginner cooks to shine.
Perfect Texture Combination: Tender shredded chicken, chewy ramen noodles, and crisp carrot matchsticks create a satisfying bite every time.
Customizable Heat Level: The chili oil drizzle lets you dial up or down the spice exactly how you like it, with no fuss.

Ginger Scallion Chicken Noodle Soup, chicken noodle soup recipe, easy Asian-inspired soup, quick healthy chicken soup, flavorful comfort food - A white bowl filled with a clear broth base, topped with several layers including shredded white chicken pieces on one side, thin orange carrot sticks beside the chicken, cooked curly light beige noodles near the center, and a large heap of finely sliced green onions covering a section of the bowl. There are also dark red chili oil spots scattered around the surface. A small white cup with dark chili oil is placed beside the bowl on a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Ginger Scallion Chicken Noodle Soup Recipe plays its part in creating a layered, comforting broth that’s as nourishing as it is tasty. When shopping, I recommend using fresh ginger and scallions for the best vibrant flavor, and choosing good-quality chicken thighs for juicy, tender meat.

Ginger Scallion Chicken Noodle Soup, chicken noodle soup recipe, easy Asian-inspired soup, quick healthy chicken soup, flavorful comfort food - Flat lay of boneless skinless chicken thighs with natural pink hues, thinly sliced garlic cloves, a small pile of finely chopped ginger root, divided scallion whites and scallion greens fresh and vibrant, whole uncracked brown eggs nearby, a small white ceramic bowl of black rice vinegar, another bowl of deep brown soy sauce, a third bowl with golden toasted sesame oil, a few thin matchstick-cut orange carrot sticks, a neat bundle of dried ramen noodles with curly strands, sprinkled kosher salt crystals, and a small heap of freshly ground black and white peppercorns placed symmetrically on simple white ceramic bowls and plates, all arranged in perfect balance placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: Bone-in or boneless, skinless adds richness and stays tender during simmering, perfect for shredding later.
Garlic: Thin slices infuse the broth with savory warmth without overpowering.
Fresh ginger: Adds bright, aromatic spice that livens up the soup base beautifully.
Scallions: The whites create depth in the broth while the greens add fresh crunch at the end.
Kosher salt: Essential for seasoning the broth and bringing out all the flavors.
Black or white pepper: Adds a subtle heat and earthy note.
Water: Base for your broth—treated well with aromatics, it becomes deeply flavorful.
Dried ramen noodles: Their springy texture pairs beautifully with the tender shredded chicken and crisp veggies.
Carrots: Thin matchsticks give a nice sweet crunch that contrasts with the soft noodles and chicken.
Black rice vinegar: Provides tang and acidity to brighten the final drizzle.
Soy sauce: For salty, umami depth in the sauce and seasoning.
Toasted sesame oil: Adds a nutty aroma that rounds out the flavors.
Crispy chili oil: Brings the heat and complexity—feel free to adjust depending on your spice tolerance.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this Ginger Scallion Chicken Noodle Soup Recipe is so easy to tweak. Whether you want to keep it mild for the kids or add some serious heat for spice lovers, or swap in veggies you have on hand, this recipe welcomes your creativity. Don’t hesitate to make it your own!

Variation: When I’m feeling extra fresh, I swap carrots for thinly sliced bok choy or add some shiitake mushrooms right along with the noodles. It’s always delicious and adds more nutrition.
Low carb: Swap out ramen noodles for zucchini noodles or shirataki noodles to reduce carbs but keep the noodle-slurp experience alive.
Spicy level: Adjust the crispy chili oil based on your family’s heat preference—sometimes I leave it off entirely and serve it on the side.
Protein swap: If chicken thighs aren’t your thing, shredded rotisserie chicken or even turkey works well here too.

Step-by-Step: How I Make Ginger Scallion Chicken Noodle Soup Recipe

Step 1: Build Your Flavorful Broth

Start by dropping your chicken thighs into a medium pot along with garlic slices, chopped ginger, the white parts of scallions, kosher salt, pepper, and water. Bring everything to a roar of a boil before turning down the heat to let it simmer gently. This simmering for about 15 minutes tenderizes the chicken perfectly and gives you that deeply aromatic broth you’ll fall in love with. Keep an eye on the pot and stir occasionally so nothing sticks or scalds.

Step 2: Whip Up the Tangy Drizzle

While your broth is coming together, mix your sauce for drizzling. Whisk black rice vinegar, soy sauce, and toasted sesame oil in a bowl, then add crispy chili oil to suit your spice cravings. This drizzle is where your soup gets its distinctive bright zing and subtle heat, so taste as you go and find your perfect balance.

Step 3: Shred Chicken and Cook Noodles

Once the chicken is tender, fish it out with tongs and pull it onto a cutting board. Use two forks to shred into satisfying bite-sized pieces—that shredding adds texture that feels homemade and special. Next, add your dried ramen noodles and carrot matchsticks to the bubbling broth, cooking just a few minutes until noodles are perfectly tender but still springy.

Step 4: Bring It All Together & Taste Test

Return your shredded chicken to the pot, stir gently, and warm everything through for about a minute to marry the flavors. At this point, taste the broth and adjust salt, pepper, or soy sauce if you need an extra umami boost. I sometimes add a splash of soy sauce here to deepen the savory notes.

Step 5: Serve with Fresh Scallion Greens & Drizzle

Ladle your soup into bowls and top with the reserved, fresh scallion greens. These fresh greens add that lovely crunch and bright herbaceous note that makes the soup sing. Don’t forget to drizzle about a tablespoon of your soy-vinegar sauce over each serving—add more if you’re like me and love a punch of flavor with every spoonful!

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Tips from My Kitchen

Don’t Overcook the Noodles: Keep a close watch so they stay springy, not mushy—nobody likes soggy ramen!
Shred Chicken Warm: Shredding right after cooking makes it easier and gives a nicer texture than shredding cooled chicken.
Adjust the Sauce Last: Adding the soy-vinegar drizzle just before serving keeps each bowl fresh and lets everyone personalize their flavor.
Use Fresh Ginger: Fresh ginger’s bright aroma is key; powdered can’t replace the zing and will dull your broth.

How to Serve Ginger Scallion Chicken Noodle Soup Recipe

Garnishes

I always top each bowl with those fresh scallion greens—that crunch and vivid green really brighten the bowl. Sometimes, I add a sprinkle of toasted sesame seeds or a squeeze of lime for an extra dimension. A few fresh cilantro leaves also work wonderfully if you have them around.

Side Dishes

This soup stands beautifully on its own, but if you want to round out the meal, I love pairing it with simple steamed dumplings or a crunchy Asian slaw. For a low-key night, a side of steamed jasmine rice is also comforting to soak up any leftover broth.

Creative Ways to Present

If you’re serving this soup for guests, consider setting out little bowls with extra chili oil, chopped scallions, and lime wedges so everyone can customize their own bowl. I’ve also served the noodles and chicken separately from the broth, letting guests assemble their soup—a fun interactive touch that always sparks conversation.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover soup in a sealed container in the fridge for up to 3 days. To preserve texture, I sometimes store noodles separately and only combine them when reheating to avoid them getting mushy and clumped.

Freezing

This Ginger Scallion Chicken Noodle Soup Recipe freezes well if you separate the broth and chicken from the noodles. Freeze the broth-meat combo in portions, then just add freshly cooked noodles when you’re ready to eat. I found freezing noodles directly leads to a less pleasant texture.

Reheating

When reheating, warm broth and chicken gently on the stovetop, then add noodles at the end just to heat through or add fresh cooked noodles. This keeps the texture just right and keeps the soup tasting fresh.

FAQs

Can I use chicken breast instead of thighs for this Ginger Scallion Chicken Noodle Soup Recipe?

Yes, you can use chicken breasts, but thighs tend to stay moister and more tender after simmering. If you use breasts, watch the cooking time closely to avoid drying out the chicken.
What type of noodles work best for this soup?

Dried ramen or curly noodles are traditional and have a satisfying chew, but you can experiment with udon, rice noodles, or egg noodles depending on your taste and availability.
How spicy is this soup, and can I make it milder?

The spice level depends on how much chili oil you add. You can keep it mild by leaving the chili oil out entirely or serve it on the side for diners to add themselves.
Is this soup freezer-friendly?

The broth and chicken freeze very well, but the noodles don’t hold up as nicely. For best texture, freeze components separately and add fresh noodles when serving.

Final Thoughts

This Ginger Scallion Chicken Noodle Soup Recipe is truly a labor of love that’s perfect for both quick dinners and impressing guests with delicious ease. The balance of fresh aromatics and comforting broth always wins me over, especially on chilly evenings. I’m excited for you to try it and make it your own in the kitchen—once you do, I bet it’ll be one of your go-to recipes too!