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Aromatic Ginger Garlic Chicken Noodle Soup

A warm and comforting chicken noodle soup featuring tender chicken, garlic, ginger, and fresh vegetables, perfect for soothing any day.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb boneless skinless chicken thighs
  • 6 cloves garlic, thinly sliced
  • 3 inches piece ginger, peeled and finely chopped
  • 1 bundle scallions (6 to 8 oz), thinly sliced, divided into whites and greens
  • 4 tsp kosher salt adjust to taste
  • to taste freshly ground black or white pepper
  • 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
  • to taste crispy chili oil

Method
 

Preparation
  1. In a large pot, combine the water, chicken thighs, garlic, ginger, scallion whites, salt, and pepper. Bring the mixture to a boil over medium-high heat.
  2. Reduce the heat to low and let it simmer for about 20-25 minutes, or until the chicken is cooked through.
  3. Remove the chicken from the pot and shred it using two forks. Set aside.
  4. Add the sliced carrots and ramen noodles to the pot. Cook for about 5-7 minutes, or until the noodles are tender.
  5. Return the shredded chicken to the pot. Stir in the black rice vinegar, soy sauce, and sesame oil. Let everything heat through for another few minutes.
Serving
  1. Serve the soup hot, garnished with the green parts of the scallions and a drizzle of crispy chili oil for added flavor.

Notes

Allow any leftovers to cool completely, then transfer the soup to an airtight container. Store it in the refrigerator for up to 3 days or freeze for up to a month. Leave out the noodles if freezing.