Description
Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender shredded chicken thighs simmered in a fragrant broth enriched with garlic, ginger, scallions, and a tangy soy-vinegar seasoning. Perfect for a quick and hearty meal, this 30-minute soup serves six and combines nourishing ingredients with delicious Asian-inspired flavors.
Ingredients
Scale
Protein
- 2 lb boneless skinless chicken thighs
Aromatics & Vegetables
- 6 garlic cloves, thinly sliced
- 3 inches fresh ginger, peeled and finely chopped
- 1 bundle scallions (6 to 8 oz), thinly sliced, whites and greens separated
- 1 cup carrot, cut into thin matchsticks
Broth & Seasonings
- 4 tsp kosher salt
- 10 cups water
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- Freshly ground black pepper, to taste
Noodles
- 8 oz dried ramen noodles
Instructions
- Prepare ingredients: Gather all ingredients and prepare by thinly slicing garlic and scallions, finely chopping ginger, and cutting carrots into thin matchsticks to streamline the cooking process.
- Cook chicken: In a large pot, combine the boneless skinless chicken thighs with 10 cups of water and 4 teaspoons kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes until the chicken is fully cooked through and tender.
- Shred chicken: Remove the cooked chicken thighs from the pot and shred them using two forks. Set aside the shredded chicken for later use.
- Sauté aromatics: In the same pot with the broth, add the sliced garlic and chopped ginger. Sauté over medium heat until fragrant, about 1-2 minutes. Then add the white parts of the scallions and cook briefly to release their flavor.
- Cook noodles and vegetables: Bring the broth back to a boil. Add the dried ramen noodles and the matchstick carrots to the pot. Cook the noodles according to the package instructions, typically 3-5 minutes, until tender.
- Combine and season: Return the shredded chicken to the pot. Add 1/4 cup black rice vinegar, 1/4 cup soy sauce, and freshly ground black pepper to taste. Stir well and cook for an additional 2-3 minutes until everything is heated through and flavors are well combined.
- Serve: Ladle the hot soup into bowls and garnish with the green parts of the scallions on top. Serve immediately for a warming and aromatic experience.
Notes
- For a spicier kick, add sliced fresh chili or a dash of chili oil when serving.
- You can substitute ramen noodles with rice noodles or udon depending on your preference.
- Using bone-in chicken thighs adds extra depth to the broth but requires longer cooking time.
- Adjust soy sauce and vinegar amounts to balance the soup’s saltiness and tanginess to your taste.
- Make sure not to overcook the noodles to keep texture pleasantly firm.
