Description

Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender chicken thighs simmered with garlic, ginger, and scallions in a savory broth. Paired with ramen noodles, crisp matchstick carrots, and a tangy soy-vinegar sauce drizzled with toasted sesame oil and crispy chili oil, this soup combines warming spices and fresh ingredients for a satisfying meal perfect for any day.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the broth: In a 4-to-5-quart pot, combine the chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, freshly ground pepper, and water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered, stirring occasionally, for about 15 minutes until the chicken is tender and cooked through.
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 for heat and depth.
Cook noodles and shred chicken: Remove chicken from the pot using tongs and transfer to a cutting board. Add dried ramen noodles and carrot matchsticks to the simmering broth and cook according to package instructions, about 4 minutes. Shred the chicken into bite-sized pieces using two forks.
Combine and adjust seasoning: Return shredded chicken to the pot, stir gently, and rewarm for about 1 minute. Taste the soup and adjust salt, pepper, or extra soy sauce if desired.
Serve: Divide the hot soup with noodles and chicken among bowls. Top with reserved scallion greens and drizzle each serving with about 1 tablespoon of the soy-vinegar sauce. Serve immediately and allow guests to add more sauce or chili crisp as preferred.

Notes

Use boneless skinless chicken thighs for tender, flavorful meat that shreds easily.
Adjust chili oil amount in the sauce for desired spice level or omit for mild flavor.
To make the broth richer, you can add a splash of chicken stock or simmer longer for deeper flavor.
Dried ramen noodles cook quickly; follow package instructions closely to avoid overcooking.
Scallion greens add freshness and crunch—don’t skip them as they balance the soup’s richness.
Leftover soup stores well in the refrigerator for up to 3 days; reheat gently before serving.

Nutrition

Serving Size: 1 bowl
Calories: 370 kcal
Sugar: 3 g
Sodium: 850 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 85 mg