Why make this recipe

Aromatic Ginger Garlic Chicken Noodle Soup is a cozy dish that warms both the soul and the body. Packed with flavors from ginger and garlic, this soup is perfect for any season. It’s easy to make and delivers comfort in every bowl. Whether you’re feeling under the weather or simply want a delicious meal, this soup has you covered.

How to make Aromatic Ginger Garlic Chicken Noodle Soup

Ingredients:

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
1/4 cup black rice vinegar
1/4 cup soy sauce
2 tbsp toasted sesame oil
Crispy chili oil, to taste

Directions:

Start by heating a large pot over medium heat. Add the sliced garlic and chopped ginger. Sauté for about 2 minutes until fragrant.
Add the chicken thighs to the pot and cook until browned on all sides, about 5-7 minutes.
Pour in the water and bring it to a boil. Then, reduce the heat and let it simmer for 20 minutes.
After 20 minutes, carefully take out the chicken and shred it into bite-sized pieces.
Return the shredded chicken to the pot. Add the scallion whites, kosher salt, and pepper. Let it simmer for another 10 minutes.
Meanwhile, cook the ramen noodles according to package instructions, then set aside.
Add the carrot matchsticks, black rice vinegar, soy sauce, and toasted sesame oil to the soup pot. Cook for another 5 minutes.
Finally, stir in the cooked noodles and sprinkle the scallion greens on top. Adjust seasoning with crispy chili oil if desired.

How to serve Aromatic Ginger Garlic Chicken Noodle Soup

Serve the soup hot in deep bowls. You can add extra crispy chili oil for more heat and top it with fresh scallion greens for a pop of color. This soup pairs well with a side of crusty bread or crackers.

How to store Aromatic Ginger Garlic Chicken Noodle Soup

Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, freeze it for up to a month. When reheating, you may need to add a little water to thin it out.

Tips to make Aromatic Ginger Garlic Chicken Noodle Soup

For an extra boost of flavor, marinate the chicken in soy sauce for 30 minutes before cooking.
You can substitute the chicken thighs for chicken breast if you prefer leaner meat.
Customize the veggies by adding bok choy, spinach, or mushrooms for more nutrition.

Variation

Feel free to make this soup vegetarian by using tofu instead of chicken and vegetable broth instead of water. You can also add different vegetables like bell peppers or snap peas for variety.

FAQs

Can I use fresh ramen noodles instead of dried?
Yes, fresh ramen noodles can be used but you may need to adjust the cooking time.

What can I use instead of black rice vinegar?
If you don’t have black rice vinegar, you can use regular rice vinegar or apple cider vinegar as a substitute.

Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors continue to meld. Just store it properly in the fridge or freezer as mentioned above.

Aromatic Ginger Garlic Chicken Noodle Soup

A cozy dish packed with flavors from ginger and garlic, perfect for any season and delivering comfort in every bowl.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Asian, Japanese

Calories: 450

Ingredients Method Notes

Ingredients

Main ingredients

2 lb boneless skinless chicken thighs You can substitute for chicken breast if preferred.
6 cloves garlic, 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
to taste freshly ground black or white pepper
10 cups water Use vegetable broth for a vegetarian version.
8 oz dried ramen noodles or dried curly noodles Fresh ramen can be used with adjusted cooking time.
1 cup carrot, cut into thin matchsticks Feel free to customize with other vegetables.
1/4 cup black rice vinegar Regular rice vinegar or apple cider vinegar can be used as substitutes.
1/4 cup soy sauce Consider marinating chicken in soy sauce for extra flavor.
2 tbsp toasted sesame oil
to taste crispy chili oil Add more for heat.

Method

Preparation

Heat a large pot over medium heat and add the sliced garlic and chopped ginger. Sauté for about 2 minutes until fragrant.
Add the chicken thighs to the pot and cook until browned on all sides, about 5-7 minutes.
Pour in the water and bring it to a boil. Reduce the heat and let it simmer for 20 minutes.
Carefully take out the chicken and shred it into bite-sized pieces.
Return the shredded chicken to the pot. Add the scallion whites, kosher salt, and pepper. Let it simmer for another 10 minutes.
Meanwhile, cook the ramen noodles according to package instructions, then set aside.

Final Steps

Add the carrot matchsticks, black rice vinegar, soy sauce, and toasted sesame oil to the soup pot. Cook for another 5 minutes.
Stir in the cooked noodles and sprinkle the scallion greens on top. Adjust seasoning with crispy chili oil if desired.