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Soul-Warming Ginger Chicken Noodles

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4.3 from 84 reviews

Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful Asian-inspired soup featuring tender chicken, fragrant ginger and garlic, fresh scallions, and slurp-worthy ramen noodles, all in a clear, savory broth enhanced by a tangy soy-vinegar drizzle and spicy chili oil.

Ingredients

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Chicken Noodle Soup

  • 2 lb boneless skinless chicken thighs
  • 6 garlic cloves, thinly sliced
  • 1 piece ginger (3 inches), peeled and finely chopped
  • 1 bundle scallions (6 to 8 oz), thinly sliced, divided into whites and 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

Sauce Drizzle

  • 1/4 cup black rice vinegar
  • 1/4 cup soy sauce
  • 2 tbsp toasted sesame oil
  • Crispy chili oil, to taste

Instructions

  1. Simmer the Soup: In a 4-to-5-quart pot, combine the boneless skinless chicken thighs, sliced garlic, chopped ginger, scallion whites (reserve the greens for later), kosher salt, freshly ground pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered. Stir occasionally and cook until the chicken is very tender and cooked through, about 15 minutes.
  2. Prepare the Sauce Drizzle: While the soup simmers, whisk together black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl. Stir in crispy chili oil according to your preferred spice level. This tangy sauce will be drizzled over the soup for added flavor.
  3. Shred Chicken and Cook Noodles: Use tongs to remove the cooked chicken from the pot, transfer it to a cutting board, and shred it into bite-sized pieces using two forks. Add the dried ramen noodles and carrot matchsticks to the simmering broth, cooking according to the noodle package directions (typically 3–4 minutes).
  4. Combine and Season: Once noodles are tender, return the shredded chicken to the pot. Stir gently and rewarm for about 1 minute. Taste the soup and adjust seasoning with additional salt, pepper, or soy sauce to enhance umami.
  5. Serve: Divide the hot soup with noodles and chicken into serving bowls. Garnish each bowl with a generous handful of reserved scallion greens for freshness and crunch. Drizzle approximately 1 tablespoon of the prepared soy-vinegar sauce over each bowl, adding more according to taste. Serve immediately, allowing guests to add extra chili oil or sauce as desired.

Notes

  • Use boneless skinless chicken thighs for tender flavorful meat that shreds easily.
  • Adjust the amount of crispy chili oil in the sauce drizzle to control the spiciness.
  • Ramen noodles can be substituted with any dried curly or Asian wheat noodles.
  • For a gluten-free version, use gluten-free soy sauce and gluten-free noodles.
  • Reserve scallion greens for garnish to add fresh crunch and color to the soup.
  • Leftover soup can be refrigerated for up to 3 days; reheat gently to avoid overcooking noodles.

Find it online: https://yumfoodusa.com/soul-warming-ginger-chicken-noodles/