Description

Aromatic Ginger Scallion Chicken Noodle Soup is a flavorful and comforting dish featuring tender chicken thighs simmered with garlic, ginger, and scallions in a fragrant broth. Served with tender ramen noodles, crisp carrot matchsticks, and topped with a tangy soy-vinegar sesame drizzle and fresh scallion greens, this soup offers a perfect balance of rich umami, bright aromatics, and a touch of heat. Ideal for a nourishing dinner that warms you up from the inside out.

Ingredients

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Chicken Noodle Soup

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

Sauce Drizzle

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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Instructions

Prepare the broth: In a 4-to-5-quart pot, combine the boneless skinless chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, freshly ground pepper, and water. Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium-low and let it simmer uncovered, stirring occasionally, until the chicken is very tender and cooked through, about 15 minutes.
Make the sauce drizzle: While the soup simmers, whisk together black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl. Stir in crispy chili oil to taste, adjusting the amount based on your preferred spice level. Set aside for serving.
Cook noodles and shred chicken: Use tongs to remove the cooked chicken from the pot and place it on a cutting board. Add the dried ramen noodles and carrot matchsticks to the simmering broth. Cook according to package instructions, usually about 4 minutes. Meanwhile, shred the chicken into bite-sized pieces using two forks.
Combine and rewarm: Once noodles are tender, return shredded chicken to the pot and gently stir to combine. Rewarm for about 1 minute. Taste and adjust seasoning with additional salt, pepper, or soy sauce to enhance umami as desired.
Serve and garnish: Divide the hot soup with noodles and chicken among serving bowls. Top each bowl with reserved scallion greens for freshness and crunch. Drizzle about 1 tablespoon of the soy-vinegar sauce over each serving, allowing diners to add more sauce or chili oil to their taste. Serve immediately.

Notes

Use boneless skinless chicken thighs for tender, flavorful meat rather than chicken breasts.
Adjust chili oil quantity to control the spice level according to your preference.
If ramen noodles are unavailable, substitute with other thin wheat noodles or even rice noodles for gluten-free variation.
Freshly ground black or white pepper enhances the broth’s depth—add gradually to avoid overpowering.
Reserve scallion greens to add bright flavor and texture as a fresh garnish at the end.
The soy-vinegar-sesame sauce can be prepared ahead and refrigerated; stir well before serving.
For a richer broth, simmer chicken bones along with thighs if available.

Nutrition

Serving Size: 1 bowl (approximately 400 g)
Calories: 350 kcal
Sugar: 3 g
Sodium: 800 mg
Fat: 12 g
Saturated Fat: 2.5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 85 mg