Aromatic Ginger Garlic Chicken Noodle Soup
This comforting soup combines tender chicken, aromatic spices, and fresh vegetables, making it perfect for any day.
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken thighs Can substitute with chicken breasts for leaner meat.
- 6 cloves garlic, thinly sliced Adjust based on preference for garlic flavor.
- 3 inches piece ginger, peeled and finely chopped Adjust based on preference for ginger flavor.
- 1 bundle scallions (6 to 8 oz), thinly sliced Divide into whites and greens.
- 4 tsp kosher salt Adjust based on taste.
- 10 cups water
- 8 oz dried ramen noodles or dried curly noodles Use preferred noodle type.
- 1 cup carrot, cut into thin matchsticks Can add more vegetables like bok choy or bell peppers.
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- to taste crispy chili oil Add more for extra spice.
Instructions
Preparation
- In a large pot, add water, chicken thighs, garlic, ginger, scallion whites, kosher salt, and pepper. Bring to a boil over medium-high heat.
- Once boiling, lower the heat and cover the pot. Let it simmer for 30 minutes until the chicken is cooked through.
- Remove the chicken and set it aside to cool slightly. In the same pot, add the noodles and carrots. Cook according to package instructions until the noodles are tender.
- Meanwhile, shred the chicken into bite-sized pieces. Once the noodles are done, return the chicken to the pot.
- Stir in the black rice vinegar, soy sauce, and toasted sesame oil. Let it simmer for another 5 minutes. Taste and adjust seasoning if necessary.
Serving
- Serve the soup hot, garnished with scallion greens and a drizzle of crispy chili oil for extra flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze without noodles, then reheat and add fresh noodles.