Description
Aromatic Ginger Scallion Chicken Noodle Soup is a comforting and flavorful dish featuring tender shredded chicken simmered in a fragrant broth with ginger, garlic, scallions, and a splash of black rice vinegar and soy sauce. This hearty soup is enhanced with chewy ramen noodles and fresh matchstick carrots, perfect for a satisfying weeknight meal.
Ingredients
Scale
Main Ingredients
- 2 lb boneless skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 3 inches fresh ginger, peeled and finely chopped
- 1 bundle scallions (6 to 8 oz), thinly sliced (separate whites and greens)
- 4 tsp kosher salt
- 10 cups water
- 8 oz dried ramen noodles
- 1 cup carrot, cut into thin matchsticks
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- Freshly ground black pepper, to taste
Instructions
- Prepare Ingredients: Gather all ingredients to ensure a smooth cooking process. Thinly slice the garlic cloves, finely chop the ginger, slice the scallions separating whites and greens, and cut the carrots into matchsticks.
- Cook Chicken: In a large pot, combine the chicken thighs with 10 cups of water and 4 teaspoons of kosher salt. Bring to a boil over high heat.
- Simmer Chicken: Reduce the heat to maintain a gentle simmer and cook the chicken for 15 minutes, or until fully cooked through. Remove the chicken from the pot and shred it using two forks or your hands.
- Sauté Aromatics: In the same pot with the broth, add the sliced garlic and chopped ginger. Sauté over medium heat until fragrant, about 1-2 minutes. Add the white parts of the scallions and cook for an additional minute.
- Cook Noodles and Carrots: Bring the broth back to a boil. Add the ramen noodles and carrot matchsticks to the pot. Cook following the package instructions, usually 3-5 minutes, until noodles are tender and carrots slightly softened.
- Combine Soup: Return the shredded chicken to the pot. Stir in the black rice vinegar, soy sauce, and freshly ground black pepper to taste. Heat through for another 2-3 minutes, ensuring everything is well combined and hot.
- Serve: Ladle the soup into bowls and garnish with the green parts of the scallions on top. Serve hot and enjoy the comforting flavors.
Notes
- For a richer broth, you can simmer the chicken longer or add chicken bones if available.
- Adjust soy sauce and vinegar amounts according to taste preference for saltiness and acidity.
- Use gluten-free noodles to make this recipe gluten-free if needed.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 2 months.
- Adding a soft-boiled egg makes a delightful topping for extra protein and texture.
