Why Make This Recipe
Ginger Scallion Chicken Noodle Soup is a comforting dish that warms the heart and nourishes the soul. With tender chicken, flavorful broth, and soft noodles, it’s perfect for cold days or when you need a pick-me-up. This simple recipe is easy to follow and uses common ingredients, making it an ideal choice for a weeknight dinner or a cozy weekend meal.
How to Make Ginger Scallion Chicken Noodle Soup
Follow these steps to create your own delicious bowl of Ginger Scallion Chicken Noodle Soup.
Ingredients:
- 2 lb boneless skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 1 piece ginger (3 inches), peeled and finely chopped
- 1 bundle scallions (6–8 oz), sliced and divided into whites and greens
- 4 tsp kosher salt
- Freshly ground black or white pepper, to taste
- 10 cups water
- 8 oz dried ramen or 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
Directions:
In a large pot, combine chicken thighs, garlic, ginger, scallion whites, salt, pepper, and water. Bring to a boil, then lower the heat and simmer uncovered for about 15 minutes until the chicken is cooked through and tender.
While the chicken is simmering, mix rice vinegar, soy sauce, sesame oil, and chili oil in a bowl to create the drizzle sauce.
Remove the cooked chicken and shred it using two forks.
Add noodles and carrots to the simmering broth. Cook for 3–4 minutes until the noodles are tender.
Return the shredded chicken to the pot, stir to warm through, and adjust seasoning as needed.
Serve hot, topped with scallion greens and a drizzle of the sauce.
How to Serve Ginger Scallion Chicken Noodle Soup
Serve this soup warm in large bowls. Garnish each bowl with the green parts of the scallions. Don’t forget to drizzle the flavorful sauce on top for added zest. This soup pairs well with crusty bread or a simple salad for a complete meal.
How to Store Ginger Scallion Chicken Noodle Soup
To store any leftover soup, let it cool down to room temperature. Transfer it to an airtight container and refrigerate. It will keep well for up to 3 days. For longer storage, you can freeze the soup for up to 2 months. Just make sure to leave out the noodles and add them fresh when reheating.
Tips to Make Ginger Scallion Chicken Noodle Soup
- For more depth of flavor, let the broth simmer longer.
- You can use any type of noodles you have on hand, but ramen or curly noodles work best.
- If you want some heat, adjust the amount of crispy chili oil according to your preference.
Variation
Feel free to add extra vegetables like bok choy, spinach, or mushrooms to boost the nutrition. You can also use chicken breasts instead of thighs if you prefer a leaner meat option.
FAQs
Can I use rotisserie chicken for this soup?
Yes, you can use rotisserie chicken to save time. Just add it in when you’re preparing the noodles.
Is this soup gluten-free?
To make it gluten-free, use gluten-free soy sauce and noodles.
Can I make this soup ahead of time?
Absolutely! You can prepare the broth and chicken ahead of time and add the noodles and veggies when you’re ready to serve.
Ginger Scallion Chicken Noodle Soup
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken thighs
- 6 cloves garlic, thinly sliced
- 1 piece (3 inches) ginger, peeled and finely chopped
- 1 bundle (6–8 oz) scallions, sliced and divided into whites and greens
- 4 tsp kosher salt
- to taste freshly ground black or white pepper
- 10 cups water
- 8 oz dried ramen or curly noodles
- 1 cup carrot, cut into thin matchsticks
Flavor Enhancers
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- to taste crispy chili oil
Instructions
Preparation and Cooking
- In a large pot, combine chicken thighs, garlic, ginger, scallion whites, salt, pepper, and water. Bring to a boil, then lower the heat and simmer uncovered for about 15 minutes until the chicken is cooked through and tender.
- While the chicken is simmering, mix rice vinegar, soy sauce, sesame oil, and chili oil in a bowl to create the drizzle sauce.
- Remove the cooked chicken and shred it using two forks.
- Add noodles and carrots to the simmering broth. Cook for 3–4 minutes until the noodles are tender.
- Return the shredded chicken to the pot, stir to warm through, and adjust seasoning as needed.
- Serve hot, topped with scallion greens and a drizzle of the sauce.