Why You’ll Love Aromatic Ginger Scallion Chicken Noodle Soup Recipe
This soup delivers bold flavor with minimal effort. Fresh ginger and garlic create a fragrant base, while scallions add brightness and depth. The chicken thighs stay tender and juicy, and the noodles make it hearty enough to serve as a complete meal.
It’s also wonderfully customizable. You can adjust the spice level with crispy chili oil, swap in your favorite noodles, or add extra vegetables. Best of all, it comes together quickly in one pot, making cleanup simple and stress-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
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In a large pot, combine the chicken thighs, garlic, ginger, scallion whites, salt, pepper, and water. Bring to a boil over medium-high heat.
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Once boiling, reduce the heat to a gentle simmer. Cook for about 15 minutes, or until the chicken is fully cooked and tender. Skim off any foam that rises to the surface.
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Remove the chicken from the pot and set aside. When cool enough to handle, shred or slice into bite-sized pieces.
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Add the dried noodles and carrots to the simmering broth. Cook according to the noodle package instructions, usually about 3 to 5 minutes, until tender.
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Stir in the black rice vinegar, soy sauce, and toasted sesame oil. Taste and adjust seasoning if needed.
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Return the shredded chicken to the pot and simmer for another 2 to 3 minutes to warm through.
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Ladle the soup into bowls and top with scallion greens and crispy chili oil to taste. Serve hot.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
For a spicier version, add extra chili oil or a spoonful of chili paste directly into the broth.
Swap the ramen noodles for rice noodles, udon, or even spaghetti if that’s what you have on hand.
Add leafy greens such as spinach or bok choy during the last few minutes of cooking for extra nutrition.
For a richer broth, replace part of the water with low-sodium chicken broth.
You can also top the soup with a soft-boiled egg for added protein and texture.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. If possible, store the noodles separately from the broth to prevent them from becoming overly soft.
To reheat, warm the soup gently on the stovetop over medium heat until hot. You can also microwave individual portions in 1-minute intervals, stirring in between, until heated through.
If the noodles have absorbed too much liquid, add a splash of water or broth when reheating to loosen the soup.
This soup can be frozen without the noodles for up to 2 months. Thaw overnight in the refrigerator before reheating and adding freshly cooked noodles.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works well. Keep in mind it may be slightly less tender than thighs, so avoid overcooking.
What type of noodles work best?
Dried ramen or curly noodles are ideal, but udon, rice noodles, or even thin spaghetti can be used in a pinch.
Can I make this soup ahead of time?
Yes. Prepare the broth and chicken in advance, then cook the noodles fresh when ready to serve for the best texture.
Is this soup very spicy?
Not unless you add chili oil. The base broth is savory and aromatic, not spicy.
Can I make it gluten-free?
Yes. Use gluten-free tamari instead of soy sauce and choose gluten-free noodles.
How do I make the broth more flavorful?
Simmer the broth a few extra minutes or add a splash more soy sauce or sesame oil to deepen the flavor.
Can I add more vegetables?
Absolutely. Mushrooms, bok choy, spinach, or bell peppers are great additions.
What does black rice vinegar add to the soup?
It adds a gentle tang that balances the richness of the chicken and sesame oil.
Can I use pre-cooked chicken?
Yes. Add shredded cooked chicken to the seasoned broth and simmer just long enough to heat through before serving.
How do I prevent the noodles from getting mushy?
Cook the noodles just until tender and avoid overcooking. For leftovers, store them separately from the broth.
Conclusion
Aromatic ginger scallion chicken noodle soup is a quick and comforting dish that delivers bold, fresh flavors in every spoonful. With tender chicken, fragrant broth, and satisfying noodles, it’s a reliable recipe you’ll turn to again and again. Whether you keep it simple or customize it with your favorite toppings and vegetables, this soup is sure to become a staple in your kitchen.
