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Aromatic Ginger Scallion Chicken Noodle Soup

Aromatic Ginger Scallion Chicken Noodle Soup for Cozy Nights

Aromatic Ginger Scallion Chicken Noodle Soup is a quick, comforting dish that warms the soul on frosty evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pounds Chicken Thighs Provides richness; swap with tofu or vegetable broth for a vegetarian alternative.
  • 4 cloves Garlic Adds aromatic depth; use fresh garlic for the best flavor.
  • 2 tablespoons Ginger Offers warmth and spice; fresh or grated is preferred for boldness.
  • 5 stalks Scallions Brings fresh flavor and color; chives can be an excellent substitute.
For the Noodles
  • 8 ounces Dried Ramen Noodles Serves as the soup's hearty base; feel free to substitute with your favorite noodles.
  • 1 cup Matchstick Carrots Introduces sweetness and color; other thinly-sliced veggies like bell peppers also work well.
For the Flavor Boost
  • 2 tablespoons Black Rice Vinegar Deepens flavor; white vinegar can substitute if needed.
  • 3 tablespoons Soy Sauce Adds umami richness; low-sodium soy sauce is a healthier option.
  • 1 tablespoon Toasted Sesame Oil Contributes a nutty aroma; can be omitted if unavailable.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, over medium heat, combine 10 cups of water, the chicken thighs, sliced garlic, chopped ginger, and the whites of the scallions. Season with salt and pepper. Bring to a rapid boil, taking about 5-7 minutes.
  2. Once boiling, reduce the heat to low and let simmer gently for 20 minutes, until the chicken reaches an internal temperature of 165°F. Remove the chicken, let rest, and shred into bite-sized pieces.
  3. Add the dried ramen noodles and matchstick carrots to the pot. Cook according to package instructions, around 3-5 minutes, until tender.
  4. Stir in the black rice vinegar, soy sauce, and toasted sesame oil. Adjust seasoning with salt or pepper if needed.
  5. Return the shredded chicken to the pot, stir to warm through for about 2 minutes, then ladle into bowls. Garnish with the chopped green parts of the scallions and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For best flavor, consume refrigerated soup within the first couple of days, as it may thicken over time.

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