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Ginger Scallion Chicken Noodle Soup

Ginger Scallion Chicken Noodle Soup for Cozy Nights

Ginger Scallion Chicken Noodle Soup is a comforting dish perfect for chilly nights, blending tender chicken and noodles in a fragrant broth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Broth
  • 1 pound Chicken Thighs Substitution: Chicken breasts may be used, but add later.
  • 3 cloves Garlic Always opt for fresh for the best flavor impact.
  • 1 tablespoon Ginger Adjust the quantity for a milder taste if preferred.
  • 1 teaspoon Kosher Salt Substitution: Sea salt for those who prefer.
For the Flavors
  • 2 tablespoons Black Rice Vinegar Substitution: Regular rice vinegar or white wine vinegar.
  • 2 tablespoons Soy Sauce Substitution: Tamari sauce for a gluten-free version.
  • 1 tablespoon Toasted Sesame Oil Omit if allergic to sesame or switch with a neutral oil.
  • 1 teaspoon Crispy Chili Oil Omit for a milder soup.
For the Noodles and Veggies
  • 4 ounces Ramen Noodles or Curly Noodles Use gluten-free noodles if needed.
  • 2 scallions Scallions Substitution: Leeks or green onions could work as well.

Equipment

  • 4-5 quart pot

Method
 

Step‑by‑Step Instructions
  1. In a large 4-5 quart pot, combine the chicken thighs, minced garlic, chopped ginger, scallion whites, kosher salt, black pepper, and enough water to cover the chicken. Bring to a boil.
  2. Reduce heat to medium-low and simmer uncovered for about 15 minutes until chicken is tender. Keep an eye on the pot.
  3. Whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl. Add crispy chili oil if desired.
  4. Remove chicken, add ramen noodles and sliced carrots to the broth and cook noodles according to package instructions, about 3-4 minutes.
  5. Shred the chicken into bite-sized pieces and return it to the pot. Stir gently to combine with the broth and noodles.
  6. Ladle soup into bowls, garnish with scallion greens, and drizzle with the prepared sauce. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 1000IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Store leftover soup in an airtight container for up to 4 days. Freeze broth and chicken separately for up to 3 months.

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