Name: Aromatic Ginger Scallion Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
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 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; 1/4 cup black rice vinegar; 1/4 cup soy sauce; 2 tbsp toasted sesame oil; Crispy chili oil, to taste

Jump to Recipe·4 from 11 reviews

I am so excited to share my Aromatic Ginger Scallion Chicken Noodle Soup Recipe with you because it’s one of those dishes that feels like a warm hug on a chilly day. From the moment that ginger and scallions hit the simmering broth, the soup fills your kitchen with an irresistible aroma that just draws everyone together. The tender chicken, perfectly cooked noodles, and that punch of toasted sesame oil and chili make every spoonful deeply satisfying. It’s simple comfort food elevated with bold flavors, and I guarantee you’ll find yourself coming back to this recipe again and again.

Why You’ll Love This Aromatic Ginger Scallion Chicken Noodle Soup Recipe

What really sets this soup apart for me is its beautifully balanced flavor profile. The fresh ginger gives it a bright, zesty kick that wakes up the senses, while the scallions add a subtle sweetness and aroma that linger on the palate. The broth is both rich and clean, thanks to the combination of chicken thighs simmered gently for just enough time to keep the meat juicy, and the layering of savory soy sauce and tangy black rice vinegar. It’s a harmonious mix of flavors that tastes sophisticated, but honestly couldn’t be easier to pull together.

Another thing I absolutely love about this Aromatic Ginger Scallion Chicken Noodle Soup Recipe is how straightforward the preparation is. I know soup can sometimes feel like an all-day affair, but this comes together beautifully in about 30 minutes. It’s perfect for weeknight dinners when you want something nourishing without spending hours in the kitchen. Plus, it shines at social gatherings or family meals where you want something crowd-pleasing but unique. I find that the toasted sesame oil and crispy chili oil drizzled on top really create a memorable finish that your guests will ask for again.

Ingredients You’ll Need

The image shows ingredients arranged on a white marbled surface: a bunch of fresh green cilantro on the top right, white thin noodles spread out below the cilantro, and a bright red chili pepper next to the noodles. On the left side, there are green onions with white stalks, a bulb of garlic, a piece of ginger root, a white bowl filled with thin white slices of a light-colored meat, and a white bowl with a yellow liquid. The items are neatly placed with clear colors and textures. photo taken with an iphone --ar 4:5 --v 7

The ingredients list might look simple, but each one plays an important role in building layers of flavor, texture, and color in the soup. From the juicy chicken thighs to the delicate ribbons of carrot and the fresh bite of scallions, every element complements the other perfectly.

2 lb boneless skinless chicken thighs: These stay tender and juicy, adding richness and heartiness.
6 garlic cloves, thinly sliced: Garlic brings warmth and depth without overpowering.
1 piece ginger (3 inches), peeled and finely chopped: The star of the show, providing aromatic zing.
1 bundle scallions (6 to 8 oz), thinly sliced, divided: Whites for cooking, greens for garnish – freshness incarnate.
4 tsp kosher salt: Essential for seasoning and balancing flavors.
Freshly ground black or white pepper, to taste: Adds subtle heat and complexity.
10 cups water: The base of the broth, allowing all flavors to meld.
8 oz dried ramen noodles or dried curly noodles: Perfect for soaking up the broth while adding chewiness.
1 cup carrot, cut into thin matchsticks: Adds a gentle sweetness and vibrant color.
1/4 cup black rice vinegar: Brings acidity to brighten and contrast the richness.
1/4 cup soy sauce: Deep umami flavor that seasons the broth beautifully.
2 tbsp toasted sesame oil: Adds a toasty, nutty aroma that finishes the soup perfectly.
Crispy chili oil, to taste: For that spicy, crunchy contrast in the final dish.

Directions

Step 1: Begin by preparing all your aromatics. Peel and finely chop the ginger, thinly slice the garlic cloves, and separate the scallion whites from the greens. This prep makes cooking so much smoother once you start.

Step 2: Place the chicken thighs in a large pot along with the garlic, ginger, scallion whites, kosher salt, and freshly ground pepper. Pour in the 10 cups of water. Bring everything to a boil over high heat, then reduce the heat and let it simmer gently for about 20 minutes. This slow simmer infuses the broth with all those beautiful flavors while cooking the chicken tenderly.

Step 3: While the soup simmers, prep your noodles according to package instructions, usually by boiling them separately until just al dente. Drain and set aside so they’re ready when the broth is done.

Step 4: Using tongs or a slotted spoon, remove the cooked chicken thighs from the broth and place them on a cutting board. Shred the chicken finely with two forks—this releases tender strands that mix into the soup effortlessly.

Step 5: Strain the broth to remove the solids for a cleaner finish, then return it to the pot. Add the soy sauce, black rice vinegar, and carrot matchsticks. Bring the broth back to a gentle boil, then reduce to a simmer. The carrots will soften slightly but keep a pleasant crunch.

Step 6: Return the shredded chicken to the broth, stir in the toasted sesame oil, and adjust the seasoning with more salt or pepper if needed. Keep everything warm just until you’re ready to serve.

Step 7: Serve by dividing the cooked noodles into bowls, ladling the hot soup with chicken and carrots over them. Top with plenty of scallion greens and a drizzle of crispy chili oil for heat and texture. Enjoy immediately!

Servings and Timing

This Aromatic Ginger Scallion Chicken Noodle Soup Recipe makes about 4 hearty servings, perfect for a small family dinner or leftovers the next day. Prep time is roughly 10 minutes, mostly chopping and slicing, while the cook time is about 20 minutes to simmer the broth and chicken. Total time clocks in around 30 minutes, making this a speedy but satisfying meal. There’s no resting or cooling time required, so you can enjoy it fresh and steaming hot right away.

How to Serve This Aromatic Ginger Scallion Chicken Noodle Soup Recipe

A white bowl filled with a clear, reddish broth holding thick white noodles lifted by chopsticks, showing their soft and smooth texture. The soup has light brown shredded chicken pieces spread out evenly, bright green round slices of green onion floating on the surface, and some thin orange carrot strips mixed with the noodles. Small dark red chili flakes add a touch of color on the broth and some chili oil spreads lightly on top. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot because the warmth intensifies the ginger and scallion aromas, creating a comforting vibe that really hits the spot on cool evenings. It pairs beautifully with a side of simple steamed greens like bok choy or baby spinach lightly tossed with sesame oil and a sprinkle of toasted sesame seeds. For a bit of crunch, I sometimes serve it alongside crispy fried wontons or a side of pickled vegetables to add contrast.

The garnishes make all the difference in presentation and flavor. I pile on extra scallion greens and drizzle a bit more toasted sesame oil and crispy chili oil in a swirl across the top. If you want to add a fresh herbal note, chopped cilantro or a squeeze of lime brighten the bowl wonderfully. For beverage pairing, I usually go for chilled green tea or a light, crisp white wine like Sauvignon Blanc to cut through the richness. If you prefer cocktails, a ginger-based mule works perfectly.

This soup is great for pretty much any occasion — a cozy weeknight supper, a casual lunch with friends, or a starter at a festive meal. It’s also a fantastic way to impress guests with minimal fuss yet bold flavors. Just serve it in large, deep bowls so everyone can linger over each warming, noodle-laden spoonful at their own pace.

Variations

If you want to switch up this Aromatic Ginger Scallion Chicken Noodle Soup Recipe, you can swap chicken thighs for chicken breasts, but I personally find thighs juicier and more flavorful. Vegetarians can enjoy a satisfying version by replacing chicken with firm tofu cubes and using vegetable broth instead of water. Adding shiitake mushrooms also deepens the umami and adds a lovely meaty texture without the chicken.

For a gluten-free version, I recommend replacing the soy sauce with tamari and using gluten-free rice noodles or spiralized vegetables like zucchini noodles instead of dried ramen. Another twist I enjoy is boosting the heat with additional chili oil or even fresh chopped chilies, which makes the soup exhilarating without overpowering the ginger and scallion base.

If you’re short on time, using pre-cooked rotisserie chicken shredded into the broth works just fine and speeds up the process. Alternatively, slow cooking the soup allows the flavors to develop even more deeply, but I tend to prefer the fresher, brighter notes this quicker method delivers.

Storage and Reheating

Storing Leftovers

I always store leftover soup in airtight glass containers to keep the flavors fresh and prevent any fridge odors from seeping in. It will keep well for up to 3 days in the refrigerator. I recommend keeping the noodles separate if you’re able, as they tend to soak up too much broth and get mushy overnight.

Freezing

This soup freezes quite well, but I advise freezing the broth and shredded chicken separately from the noodles and fresh scallions to maintain the best texture. Use freezer-safe containers or heavy-duty freezer bags and consume within 2 months for optimal taste. When thawing, do so slowly in the refrigerator overnight to keep the chicken tender and avoid overcooking the broth.

Reheating

When reheating, gently warm the broth and chicken on the stovetop over medium heat rather than using a microwave, which can cook unevenly. If your noodles have been stored separately, add them in just before serving to avoid them getting mushy. Toss in fresh scallion greens and a touch more toasted sesame oil after reheating to refresh those signature flavors.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts if you prefer a leaner option. Just be mindful that breasts cook a bit faster and can dry out if overcooked, so reduce simmering time accordingly and consider monitoring the texture closely.

What if I don’t have black rice vinegar?

If black rice vinegar isn’t available, you can use regular rice vinegar or even apple cider vinegar as alternatives. They’ll provide acidity, but black rice vinegar has a deeper, maltier flavor that adds a unique richness you won’t quite replicate.

Can I make this soup ahead of time?

Absolutely! I often prepare the broth and shredded chicken a day in advance and assemble the soup with noodles and garnishes when ready to serve. This keeps everything fresh and flavorful while saving time on busy days.

How spicy is this soup?

The base soup isn’t spicy at all; the heat comes from crispy chili oil added to taste. This means you can customize the spice level easily, from mild to fiery, depending on your preference.

What type of noodles works best?

I love using dried ramen or curly noodles because they hold up well in the broth and have a pleasing chewiness. But feel free to swap with soba, udon, or even gluten-free noodles if you have dietary restrictions.

Conclusion

I truly hope you give this Aromatic Ginger Scallion Chicken Noodle Soup Recipe a try — it’s one of my favorite go-to meals that never fails to impress with how comforting and flavorful it is. Whether you’re looking for a quick weeknight dinner or a dish to cozy up with on the weekend, this soup is a delicious way to brighten your table and warm your soul. Happy cooking!