Ginger Scallion Chicken Noodle Soup
A cozy, nourishing soup layered with fresh ginger, scallions, sesame oil, and tender chicken. The perfect aromatic comfort dish for chilly evenings or when you need a flavorful reset.
Equipment
- Large soup pot
- sharp knife
- cutting board
- mixing bowl
- Tongs or forks for shredding
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 6 cloves garlic, thinly sliced
- 1 3-inch piece of ginger, peeled and finely chopped
- 6–8 oz scallions, thinly sliced (whites and greens separated)
- 4 tsp kosher salt
- Freshly ground pepper, to taste
- 10 cups water
- ¼ cup black rice vinegar
- ¼ cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
- 8 oz ramen-style noodles
- 1 cup carrot, cut into thin matchsticks
Instructions
- In a large pot, heat sesame oil and sauté garlic, ginger, and scallion whites until fragrant.
- Add chicken thighs, salt, pepper, and water. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
- In a small bowl, mix black vinegar, soy sauce, and chili oil. Stir this mixture into the soup.
- Remove chicken from the pot, shred with two forks, and set aside.
- Add noodles and carrots to the pot. Cook according to noodle package instructions.
- Return shredded chicken to the pot and warm through briefly.
- Serve hot in bowls, topped with scallion greens and a drizzle of sesame oil or chili oil.
Notes
Use a low simmer to keep the broth clear. For best texture, store the noodles separately from the broth. Add lemon juice or miso for an extra depth of flavor.
Nutrition
Calories: 360kcalCarbohydrates: 28gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 980mgPotassium: 580mgFiber: 2gSugar: 3gVitamin A: 6200IUVitamin C: 6mgCalcium: 40mgIron: 2.1mg