This Aromatic Ginger Garlic Chicken Noodle Soup blends tender chicken thighs with fragrant ginger, garlic, and scallions in a flavorful broth. Served with chewy ramen noodles and fresh carrot matchsticks, it's topped with a tangy and savory sauce drizzle featuring black rice vinegar, soy sauce, toasted sesame oil, and crispy chili oil for an extra kick.
Total Time:1 hour 30 minutes
Yield:6 servings
Ingredients
For the 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
For the Sauce Drizzle:
1/4 cup black rice vinegar
1/4 cup soy sauce
2 tbsp toasted sesame oil
Crispy chili oil, to taste
Instructions
Prepare the Broth: In a large pot, add the chicken thighs, garlic slices, chopped ginger, scallion whites, kosher salt, freshly ground pepper, and 10 cups of water. Bring to a boil over medium-high heat.
Simmer the Soup: Once boiling, reduce heat to low and simmer gently for about 45 minutes to an hour until the chicken is cooked through and the broth is flavorful.
Cook the Noodles and Carrots: Remove the chicken from the pot and set aside to cool slightly. Add dried ramen noodles and carrot matchsticks to the simmering broth and cook for about 5 minutes until noodles are tender and carrots are just softened.
Shred the Chicken: While noodles cook, shred the cooled chicken thighs into bite-sized pieces using two forks.
Prepare the Sauce Drizzle: In a small bowl, whisk together black rice vinegar, soy sauce, toasted sesame oil, and crispy chili oil to taste. Adjust seasoning if necessary.
Assemble the Soup: Return the shredded chicken to the pot and stir to combine. Add scallion greens, then ladle the soup into bowls.
Serve and Garnish: Drizzle each bowl with the prepared sauce for an added burst of flavor. Serve hot and enjoy!
Notes
Use bone-in chicken thighs for a richer broth if preferred, removing bones before serving.
Adjust the amount of crispy chili oil to control the heat level of the sauce drizzle.
Substitute ramen noodles with udon or rice noodles for different textures.
Garnish with extra fresh scallions or cilantro for brightness.
Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
