Aromatic Ginger Scallion Chicken Noodle Soup for Comfort

Aromatic Ginger Scallion Chicken Noodle Soup for Comfort

This Aromatic Ginger Scallion Chicken Noodle Soup offers comforting warmth and bold flavors, making it a perfect remedy for chilly evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 lb boneless skinless chicken thighs Provides richness and tenderness; chicken breasts can be used, but be cautious not to overcook.
6 cloves garlic thinly sliced; adds depth and aromatic flavor; fresh garlic is recommended for the best potency.
1 piece ginger 3 inches, peeled and finely chopped; introduces warmth and spice; substituting with ground ginger is possible, but fresh is best.
1 bundle scallions 6 to 8 oz, divided; use the white parts for cooking and reserve the green for garnish.
4 tsp kosher salt Essential for flavor enhancement; adjust based on the saltiness of your broth.
freshly ground black or white pepper to taste; adds seasoning and enhances the soup's depth.
10 cups water Forms the soup base; chicken stock can be swapped for more flavor.

For the Noodles and Vegetables

8 oz dried ramen noodles or curly noodles These provide the soup’s structure; check for gluten-free options as needed.
1 cup carrot cut into thin matchsticks; adds sweetness and color; other vegetables like bok choy are excellent substitutes.

For the Flavor Boost

1/4 cup black rice vinegar Offers tanginess and depth; can use rice vinegar or white wine vinegar if unavailable.
1/4 cup soy sauce Provides umami flavor; opt for gluten-free soy sauce for gluten-free diets.
2 tbsp toasted sesame oil Enhances the nutty aroma; it can be omitted if allergic.
crispy chili oil to taste; adds heat and complex flavor; adjust according to your spice preference.

Equipment

large pot

Method

Step-by-Step Instructions

Gather ingredients and start the broth: In a large pot, combine chicken thighs, garlic, ginger, white parts of scallions, kosher salt, pepper, and water. Bring to a boil, then reduce heat and simmer for about 15 minutes.
Prepare the drizzle sauce: Whisk together black rice vinegar, soy sauce, and toasted sesame oil in a small bowl. Add crispy chili oil to taste, then set aside.
Shred the chicken: Remove the chicken from the pot, shred it after cooling slightly, and return it to the pot.
Cook the noodles and carrots: Add ramen noodles and carrot matchsticks to the broth, cooking according to package instructions, about 3-4 minutes.
Final seasoning adjustments: Taste the broth and adjust salt, pepper, or soy sauce as needed.
Serve it up: Ladle soup into bowls, garnishing with scallion greens and drizzling with the prepared sauce. Enjoy!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 180IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

For best results, avoid overcooking chicken and add noodles during the last few minutes for perfect texture.

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