Description
A cozy, aromatic bowl of Classic Ginger Scallion Chicken Noodle Soup made with tender chicken thighs, fresh ginger, scallions, noodles, and a rich, savory broth. Perfect for weeknights, soothing meals, or anytime you need nourishing comfort in a bowl.
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), thinly sliced (divide whites & greens)
- 4 tsp kosher salt
- Freshly ground black or white pepper, to taste
- 10 cups water
- 8 oz dried ramen noodles or dried 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
Instructions
In a large pot, add chicken thighs, garlic, ginger, and scallion whites. Pour in the 10 cups of water, add salt and pepper, and bring to a boil.
Reduce to a gentle simmer and cook for 30–35 minutes, until the chicken is tender.
Transfer the chicken to a plate and shred with two forks. Return the shredded chicken to the pot.
Add the dried noodles directly to the broth and cook for 3–5 minutes, or until tender.
Stir in the carrot matchsticks, soy sauce, black rice vinegar, and toasted sesame oil.
Add the scallion greens just before serving.
Finish with crispy chili oil as desired.
Notes
Chicken thighs stay tender and flavorful—great for long simmering.
To prevent soggy noodles in leftovers, store noodles separately when possible.
Add chili oil to individual bowls so each person can control the heat level.
If the broth thickens after sitting, add a small splash of water to adjust.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 420
- Sugar: 3 g
- Sodium: 1180 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg