Description
Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender chicken thighs simmered with fresh ginger, garlic, and scallions, served with chewy ramen noodles and crisp carrot matchsticks.
Ingredients
Scale
- 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
Instructions
- Thinly slice the garlic cloves and finely chop the peeled ginger. Separate the scallions into whites and greens, slicing them thinly. Cut the carrot into thin matchsticks.
- In a large pot, combine the chicken thighs, sliced garlic, chopped ginger, and the white parts of the scallions. Add 4 teaspoons of kosher salt and freshly ground black or white pepper to taste. Pour in 10 cups of water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low and simmer gently for about 20 minutes until the chicken is cooked through and tender, and the broth is infused with the aromatics.
- While the broth simmers, bring a separate pot of water to a boil and cook the dried ramen noodles according to package instructions, usually about 3–4 minutes until al dente. In the last minute, add the carrot matchsticks to blanch them. Drain and set aside.
- Remove the chicken thighs from the broth and shred into bite-sized pieces using two forks. Strain the broth through a fine sieve back into the pot to remove solids, then return the shredded chicken to the broth.
- Stir in 1/4 cup black rice vinegar, 1/4 cup soy sauce, and 2 tablespoons toasted sesame oil into the broth. Adjust salt and pepper if needed.
- Divide the cooked noodles and blanched carrots among serving bowls. Ladle the hot broth and shredded chicken over the noodles. Garnish with the sliced green parts of the scallions and drizzle crispy chili oil to taste for a spicy kick.
Notes
- Use fresh ingredients for the best flavor.
- Adjust spice level by varying the amount of crispy chili oil.
- This soup can be stored in the refrigerator for a few days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Aromatic Ginger Scallion Chicken Noodle Soup, Chicken Soup, Ramen Soup, Ginger Chicken Soup