Ginger Scallion Chicken Noodle Soup
A comforting and nourishing bowl of soup with tender chicken, flavorful broth, and soft noodles, perfect for cold days or cozy meals.
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.
Notes
To store any leftover soup, let it cool down to room temperature, transfer to an airtight container, and refrigerate. It will keep well for up to 3 days. For longer storage, freeze the soup for up to 2 months, leaving out the noodles to add fresh when reheating.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 2gSugar: 5g
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