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· 4.8 from 8 reviews

If you’re craving something that feels like a warm hug in a bowl, then you absolutely need to try this Ginger Scallion Chicken Noodle Soup Recipe. It’s packed with bold flavors—ginger’s zing, scallion’s fresh bite, tender chicken, and hearty noodles—all swirling together in a soothing broth that’s so satisfying. I promise once you make it, you’ll want to keep this one in your regular rotation.

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Why This Recipe Works

Balanced Aromatics: Ginger, garlic, and scallions create a fragrant, deeply flavored broth that’s anything but ordinary.
Tender Chicken Thighs: Using thighs keeps the meat juicy and tender, soaking up all that lovely broth.
Customizable Heat & Umami: The tangy soy-vinegar drizzle and crispy chili oil let you tailor the soup’s flavor punch for your tastes.

Ginger Scallion Chicken Noodle Soup, chicken noodle soup with ginger and scallions, healthy Asian chicken soup, flavorful homemade chicken noodle soup, comforting Asian-inspired soup - 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 a part in layering flavors that keep you coming back for spoonful after spoonful. Let me share a few tips to help you pick the best components.

Chicken Thighs: I swear by thighs for their richness and tenderness—they hardly ever dry out like breast meat.
Garlic: Thin slices when simmered infuse the broth beautifully without overpowering it.
Ginger: Fresh and finely chopped—this root adds that signature zing and warmth you expect from this soup.
Scallions: The whites go into the broth for savory depth, while the greens are reserved for fresh, crunchy garnishing.
Kosher Salt & Pepper: Essential for seasoning; they help amplify the natural flavors of everything else.
Dried Ramen Noodles: Their chewy texture makes a perfect match for the silky broth, but feel free to swap with any curly noodles you like.
Carrots: Thin matchsticks add color, sweetness, and a subtle crunch balance.
Black Rice Vinegar, Soy Sauce, Toasted Sesame Oil: These make a tangy, nutty drizzle that brightens each bowl.
Crispy Chili Oil: For those who like a little heat, it brings smoky spice and adds a lovely richness when drizzled on top.

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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.

Tweak to Your Taste

I love how easy it is to tweak this Ginger Scallion Chicken Noodle Soup Recipe to your liking—whether you want it lighter and fresh or bold and spicy. Don’t be shy about making it your own!

Spice it Up: I sometimes double the crispy chili oil or toss in a few slices of fresh jalapeño when warming the broth—you’ll get a lively kick without drowning the flavors.
Vegetarian Twist: Swap chicken with firm tofu and use vegetable broth instead—a delicious comfort alternative.
Seasonal Veggies: Feel free to toss in snap peas or baby bok choy for extra crunch and color during spring and summer.
Make it Gluten-Free: Use rice noodles or gluten-free ramen and tamari in place of soy sauce to keep it friendly for gluten-free eaters.

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

Step 1: Bring Aromatics and Chicken to a Slow Simmer

Start by layering flavors in your pot: toss in the chicken thighs with thin garlic slices, chopped ginger, scallion whites, kosher salt, pepper, and water. Bring it up to a boil on high heat, then reduce to medium-low to simmer uncovered. This slow simmering melds the flavors perfectly and cooks the chicken to tender, juicy perfection. Keep an eye on it and stir occasionally. Avoid boiling vigorously as that can toughen the chicken and cloud the broth.

Step 2: Whisk Up the Tangy Soy-Vinegar Drizzle

While the broth is working its magic, combine black rice vinegar, soy sauce, and toasted sesame oil in a bowl. Stir in crispy chili oil to taste—I like to be generous here for a punch of heat and texture. This sauce adds an irresistible tang and umami boost when drizzled on later, so don’t skip it!

Step 3: Shred the Chicken and Cook the Noodles

Once your chicken is tender (about 15 minutes), use tongs to fish it out and place it on a cutting board. Then add the dried noodles and carrot matchsticks straight into the simmering broth, cooking according to package instructions — usually around 3–4 minutes. While the noodles cook, shred your chicken with two forks into bite-sized pieces. This little work pulls apart the meat so it’s easier to eat and better distributed through your soup.

Step 4: Bring it All Together & Final Seasoning

Once the noodles are tender, pop the shredded chicken back into the pot. Stir gently to combine and warm through for about a minute. Taste your broth and adjust salt, pepper, or even a splash more soy sauce if you want a deeper umami profile. The key here is balance—don’t rush seasoning; taste as you go.

Step 5: Serve with Fresh Scallion Greens and Drizzle

Ladle the soup into bowls, topping with a generous handful of the reserved scallion greens for that fresh, crisp contrast. Drizzle about a tablespoon of the soy-vinegar sauce over each bowl—feel free to add more if you love that tangy kick. Everyone at the table can customize with extra chili oil or even a squeeze of lime if you’re feeling adventurous.

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Pro Tips for Making Ginger Scallion Chicken Noodle Soup Recipe

Use Bone-In for Extra Flavor: Sometimes I swap in bone-in thighs to make the broth even richer—just remove the bones before serving.
Don’t Overcook Noodles: Pull them when just tender to avoid a mushy, sad noodle bowl.
Make the Sauce in Advance: The soy-vinegar drizzle can be made a day ahead—flavors deepen and it saves time when dinner’s ready.
Avoid Over-Salting the Broth: The soy sauce drizzle adds salt too, so season the broth lightly and adjust at the end.

How to Serve Ginger Scallion Chicken Noodle Soup Recipe

Garnishes

I always top this soup with a big handful of scallion greens for a burst of freshness and crunch. Sometimes I add a sprinkle of toasted sesame seeds or a wedge of lime for a little brightness. If you’re a fan of heat, a spoonful of chili crisp right on top is a game-changer.

Side Dishes

This soup stands beautifully on its own, but I love pairing it with a simple crunchy cucumber salad or some steamed bok choy dressed in garlic sauce. For something heartier, a side of crispy potstickers or pan-fried dumplings makes the whole meal feel restaurant-quality at home.

Creative Ways to Present

For special occasions, I like serving this soup in individual mini Dutch ovens or rustic soup crocks—it keeps it piping hot and adds a cozy vibe. Garnishing with edible flowers or finely sliced fresh herbs like cilantro can elevate the look and feel for guests.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge and find it stays wonderful up to 3 days. I keep the noodles separate when possible because they soak up broth and can get soggy overnight.

Freezing

Freezing this soup is totally doable! I freeze the broth and shredded chicken separately (no noodles) in freezer-safe containers. When thawing, just cook fresh noodles and stir them in for a fresh bowl any time you want.

Reheating

When reheating, warm the broth and chicken gently on the stove—avoid boiling to keep the chicken tender. Cook fresh noodles separately and add just before serving so your soup is perfectly textured every time.

FAQs

Can I use chicken breasts instead of thighs?

You can, but chicken thighs remain my top pick because they stay juicy and tender even after simmering. Breasts can dry out and make the broth less rich.
Is this soup spicy?

By itself, it’s mild and aromatic. The crispy chili oil drizzle adds heat—but you control how much you add at serving time, so you can keep it gentle or make it fiery.
Can I make this soup vegetarian?

Absolutely! Swap the chicken for firm tofu or mushrooms, and use vegetable broth instead of water or chicken broth. The ginger and scallions still pack lots of flavor.
What kind of noodles work best?

Dried ramen or curly noodles are perfect because they hold their shape well in broth, but if you can’t find them you can use any quick-cooking noodle like udon, somen, or even spaghetti in a pinch.

Final Thoughts

This Ginger Scallion Chicken Noodle Soup Recipe has become my go-to comfort meal whenever I want something nourishing but bursting with flavor. It’s simple enough for a weeknight dinner but special enough for company, and every spoonful tastes like thoughtful care. I truly hope you enjoy making and sharing this soup as much as I do — it’s a recipe that makes you feel cozy, warm, and downright happy. Go on, treat yourself to a bowl!