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Ginger Scallion Chicken Noodle Soup

Ginger Scallion Chicken Noodle Soup That Warms the Soul

Ginger Scallion Chicken Noodle Soup is a comforting dish that combines chicken, noodles, and aromatic flavors for a soul-soothing experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 pieces Chicken Thighs Provides savory flavor and tender texture; substitution: chicken breasts may be used but watch for overcooking.
  • 4 cloves Garlic Adds depth and a fragrant aroma; use fresh cloves for best taste and avoid burning.
  • 2 inches Ginger Washed and finely chopped for quick release of flavor.
  • 6 stalks Scallions Offers both flavor and a fresh crunch; use chives as a mild alternative.
  • 2 teaspoons Kosher Salt Enhances overall flavor; adjust based on taste preference.
  • 1 teaspoon Pepper For seasoning to taste; freshly ground provides the best flavor.
  • 8 cups Water Base for the broth; can be swapped with low-sodium chicken broth for extra richness.
For the Noodles
  • 4 oz Dried Ramen Noodles Main carbohydrate; alternative: use other noodle types like egg or rice noodles.
  • 1 medium Carrot Adds sweetness and color; cut into matchsticks for even cooking.
For the Drizzle Sauce
  • 2 tablespoons Black Rice Vinegar Introduces acidity and enhances flavor complexity; substitution: rice vinegar or white wine vinegar in lesser amounts can work.
  • 2 tablespoons Soy Sauce Offers umami depth; consider low-sodium soy sauce for a healthier option.
  • 1 tablespoon Toasted Sesame Oil Adds a nutty finish; expensive but essential for authentic flavor.
  • 1 tablespoon Crispy Chili Oil For added spice and visual appeal; adjust the amount based on spice tolerance.

Equipment

  • Large Pot
  • Cutting Board
  • small bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. In a large pot, place the chicken thighs, sliced garlic, chopped ginger, and scallion whites. Season generously with kosher salt and freshly ground pepper, then pour in enough water to cover everything by about an inch. Bring this mixture to a rolling boil over high heat, watching closely for bubbling and steam.
  2. Once boiling, reduce the heat to medium-low to allow the broth to gently simmer uncovered for about 15 minutes. Stir occasionally, ensuring the chicken cooks evenly. After this time, the chicken should be tender and cooked through.
  3. While the chicken simmers, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a small bowl to create a flavorful drizzle sauce. Set this aside.
  4. Once the chicken is ready, carefully remove it from the pot and set it on a cutting board. With the broth still simmering, add the dried ramen noodles and carrot matchsticks to the pot. Cook according to the package instructions, about 3-4 minutes.
  5. After the noodles are tender, shred the chicken into bite-sized pieces using two forks and return it to the pot, stirring gently to combine everything.
  6. Taste your Ginger Scallion Chicken Noodle Soup and make any necessary adjustments. This final step allows the comforting flavors to shine through.
  7. Ladle the soup into bowls and top generously with the reserved scallion greens. Drizzle the prepared sauce over the soup to elevate the taste.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 2500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Store leftover soup in an airtight container for up to 4 days. Freeze the broth and shredded chicken for up to 3 months.

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