Why Make This Recipe
Classic Ginger Garlic Chicken Noodle Soup is perfect for cozy nights. This comforting soup is warm and flavorful, making it a go-to on chilly evenings. The combination of ginger, garlic, and tender chicken creates a hearty dish that warms you from the inside out. Plus, it’s quick to prepare, making it ideal for busy weekdays or leisurely weekends.
How to Make Classic Ginger Garlic Chicken Noodle Soup
Ingredients:
- 1 lb boneless skinless chicken thighs (Substituting with chicken breast is possible but requires careful cooking.)
- 4 cloves garlic (Fresh and thinly sliced for optimal flavor infusion.)
- 1 tbsp ginger (Freshly chopped provides warm brightness.)
- 3 scallions (Use whites in the soup and reserve greens for garnish.)
- 1 tsp kosher salt (Essential for enhancing flavors; adjust to taste.)
- 1/2 tsp freshly ground black pepper (Add to your preference.)
- 6 cups water (For broth base, substitute with chicken stock for more flavor.)
- 8 oz dried ramen or curly noodles (Cook these separately to avoid mushiness.)
- 2 medium carrots (Thin matchstick cuts add sweetness and texture.)
- 2 tbsp black rice vinegar (Contributes tanginess; substitutes include rice vinegar.)
- 2 tbsp soy sauce (Adjust according to dietary preferences.)
- 1 tbsp toasted sesame oil (Essential for a rich, nutty flavor.)
- 1 tbsp crispy chili oil (Optional for a kick of heat.)
Directions:
- In a large pot, add water and bring to a boil.
- Add the chicken thighs, garlic, ginger, scallion whites, salt, and pepper. Cook until the chicken is no longer pink.
- Remove the chicken and shred it into bite-sized pieces. Return it to the pot.
- Add the carrots, black rice vinegar, and soy sauce. Let it simmer for about 5 minutes.
- Cook the noodles separately according to package instructions. Drain and set aside.
- Serve the soup over the cooked noodles. Drizzle with sesame oil and crispy chili oil if desired. Garnish with scallion greens.
How to Serve Classic Ginger Garlic Chicken Noodle Soup
Serve the soup hot in a bowl. Make sure each serving has plenty of chicken, carrots, and broth. You can add extra chili oil for those who like a bit of spice. A sprinkle of scallion greens on top adds a fresh touch.
How to Store Classic Ginger Garlic Chicken Noodle Soup
Store any leftovers in an airtight container in the fridge. It will stay fresh for about 3-4 days. When reheating, you may need to add a splash of water or broth to loosen the soup, especially if the noodles have absorbed some of the liquid.
Tips to Make Classic Ginger Garlic Chicken Noodle Soup
- For a richer flavor, use chicken stock instead of water.
- Adding vegetables like bok choy or spinach can increase the nutrition.
- If you enjoy a stronger garlic taste, feel free to add more cloves!
- Make the soup in advance and let it sit overnight for an even deeper flavor.
Variation
You can easily make this soup vegetarian by substituting the chicken with tofu or mushrooms and using vegetable broth. Adjust seasonings to maintain flavor.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast. Just be careful not to overcook it, as it can dry out.
2. How can I make it spicier?
Add more crispy chili oil or include fresh sliced chilies when serving for extra heat.
3. Can I freeze this soup?
Yes, you can freeze it. Just store it in a suitable container. When ready to eat, thaw in the fridge and reheat on the stove.
Classic Ginger Garlic Chicken Noodle Soup
Ingredients
Main ingredients
- 1 lb boneless skinless chicken thighs Substituting with chicken breast is possible but requires careful cooking.
- 4 cloves garlic Fresh and thinly sliced for optimal flavor infusion.
- 1 tbsp ginger Freshly chopped provides warm brightness.
- 3 scallions Use whites in the soup and reserve greens for garnish.
- 1 tsp kosher salt Essential for enhancing flavors; adjust to taste.
- 1/2 tsp freshly ground black pepper Add to your preference.
- 6 cups water For broth base, substitute with chicken stock for more flavor.
- 8 oz dried ramen or curly noodles Cook these separately to avoid mushiness.
- 2 medium carrots Thin matchstick cuts add sweetness and texture.
- 2 tbsp black rice vinegar Contributes tanginess; substitutes include rice vinegar.
- 2 tbsp soy sauce Adjust according to dietary preferences.
- 1 tbsp toasted sesame oil Essential for a rich, nutty flavor.
- 1 tbsp crispy chili oil Optional for a kick of heat.
Instructions
Preparation
- In a large pot, add water and bring to a boil.
- Add the chicken thighs, garlic, ginger, scallion whites, salt, and pepper. Cook until the chicken is no longer pink.
- Remove the chicken and shred it into bite-sized pieces. Return it to the pot.
- Add the carrots, black rice vinegar, and soy sauce. Let it simmer for about 5 minutes.
- Cook the noodles separately according to package instructions. Drain and set aside.
Serving
- Serve the soup over the cooked noodles. Drizzle with sesame oil and crispy chili oil if desired. Garnish with scallion greens.