Description
This Cozy Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender chicken thighs simmered with aromatic ginger, garlic, and scallions. Enhanced with soy sauce, black rice vinegar, and toasted sesame oil, the soup is served with chewy ramen noodles and fresh carrot matchsticks for a perfect balance of warmth, zest, and texture. Quick to prepare and perfect for any season, this soup offers a nourishing and satisfying meal.
Ingredients
Chicken and Aromatics
- 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
Broth and Seasoning
- 10 cups water
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
Noodles and Vegetables
- 8 oz dried ramen noodles or dried curly noodles
- 1 cup carrot, cut into thin matchsticks
Instructions
- Prepare aromatics: Thinly slice the garlic and finely chop the peeled ginger. Separate the scallions into whites and greens, then thinly slice both parts and set aside.
- Cook the chicken: In a large stockpot, combine the chicken thighs, garlic, ginger, scallion whites, kosher salt, and freshly ground pepper. Add 10 cups of water, then bring it to a boil over high heat.
- Simmer the broth: Once boiling, reduce the heat to low and let the mixture simmer uncovered for about 20 minutes, or until the chicken is cooked through and tender. Skim off any foam or impurities that rise to the surface to ensure a clear broth.
- Remove chicken and shred: Using tongs, carefully remove the chicken thighs from the broth. Let them cool slightly, then shred or chop them into bite-sized pieces.
- Strain and season broth: Strain the broth through a fine mesh sieve to remove solids and return the clear broth to the pot. Stir in the black rice vinegar, soy sauce, and toasted sesame oil. Adjust seasoning with additional salt or pepper if desired.
- Cook the noodles: In a separate pot, cook the dried ramen noodles according to package instructions until al dente. Drain and set aside.
- Assemble the soup: Reheat the seasoned broth if necessary. Add the shredded chicken back into the pot along with the carrot matchsticks. Let the soup simmer gently for 2 to 3 minutes to soften the carrots slightly.
- Serve: Divide the cooked noodles into serving bowls. Ladle the hot broth, chicken, and carrots over the noodles. Garnish with the reserved scallion greens and drizzle crispy chili oil over each serving to taste for added heat and flavor.
Notes
- For a richer broth, you can add a chicken bouillon cube or simmer chicken bones along with the thighs.
- If you prefer a spicier soup, increase the amount of chili oil or add sliced fresh chili peppers.
- Substitute soy sauce with tamari for a gluten-free option.
- Use fresh ginger and scallions for the best aroma and flavor.
- This soup can be made ahead by preparing the broth and storing it separately from noodles to avoid sogginess.
