Nourishing Ginger Scallion Chicken Noodle Soup
A warming bowl of Ginger Scallion Chicken Noodle Soup, packed with tender chicken, aromatic ginger and garlic, chewy noodles, and a tangy soy-vinegar drizzle. Light, comforting, and full of flavor.
Calories:
Ingredients
- 2 lb boneless skinless chicken thighs
- 6 garlic cloves thinly sliced
- 1 3-inch piece ginger, peeled and finely chopped
- 1 bundle scallions 6–8 oz, thinly sliced, whites and greens separated
- 4 tsp kosher salt
- Freshly ground black or white pepper to taste
- 10 cups water
- 8 oz dried ramen noodles or curly noodles
- 1 cup carrot cut into thin matchsticks
For the Sauce Drizzle
- ¼ cup black rice vinegar
- ¼ cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil to taste
Instructions
- Add chicken thighs, garlic, ginger, scallion whites, salt, pepper, and water to a pot. Bring to a boil, then simmer uncovered for 15 minutes until chicken is tender.
- Whisk rice vinegar, soy sauce, sesame oil, and chili oil together to make the sauce.
- Remove chicken, then add noodles and carrots to the broth and cook 3–4 minutes until tender.
- Shred the chicken, return it to the pot, and warm for 1 minute. Adjust seasoning as needed.
- Ladle into bowls, top with scallion greens, drizzle with sauce, and serve hot with extra chili oil if desired.