Ginger Scallion Chicken Noodle Soup — Cozy Asian-Inspired Comfort
Bright, soothing, and quick to pull together—this Aromatic Ginger Scallion Chicken Noodle Soup combines tender shredded chicken, fragrant ginger and garlic, and slippery noodles in a savory broth finished with a tangy soy-vinegar drizzle. Ready in under an hour and endlessly adaptable, it’s perfect for weeknights or when you need a bowl of comfort.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
Ingredients
For the soup
- 2 lb boneless, skinless chicken thighs
- 6 garlic cloves, sliced thin
- 1 (about 3-inch) piece fresh ginger, peeled and finely chopped
- 1 bunch scallions (6–8 oz), thinly sliced — separate the white parts from the green tops
- 4 tsp kosher salt
- Freshly ground black or white pepper, to taste
- 10 cups water
- 8 oz dried ramen or curly noodles
- 1 cup carrots, cut into thin matchsticks
For the finishing sauce
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, optional and to taste
Instructions
In a large 4–5 quart pot, add the chicken thighs, sliced garlic, chopped ginger, and the scallion whites. Season with kosher salt and freshly ground pepper, then pour in the water. Bring to a boil over high heat.
Lower the heat so the liquid simmers gently and cook uncovered until the chicken is very tender and easily shreddable, about 15 minutes. Stir occasionally and skim any foam if needed.
While the chicken simmers, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a small bowl. Stir in crispy chili oil to your preferred spice level. Set this sauce aside — it’s your bright, salty finish.
When the chicken is done, remove the pieces with tongs to a cutting board. Add the dried noodles and carrot matchsticks directly to the simmering broth and cook according to the noodle package directions (usually ~3–4 minutes).
Shred the chicken with two forks, then return the shredded meat to the pot once the noodles are tender. Stir gently and warm everything together for about 1 minute. Taste and adjust seasoning — add more salt, pepper, or a splash of soy if it needs oomph.
Ladle the soup into bowls, making sure each portion gets plenty of noodles and chicken. Sprinkle the reserved scallion greens over each bowl for freshness and crunch. Drizzle roughly 1 tablespoon of the soy-vinegar sauce over each serving (more if you like). Offer extra chili oil at the table.
Notes
- Cook noodles separately if you plan to refrigerate leftovers; they’ll stay springy that way.
- Don’t overcook the chicken — remove it as soon as it shreds easily to avoid dry, stringy pieces.
- Adjust heat by adding more or less chili oil to the finishing sauce.
