Aromatic Ginger Garlic Chicken Noodle Soup Recipe

Introduction

This Aromatic Ginger Garlic Chicken Noodle Soup is a comforting bowl of warmth, packed with tender chicken, fragrant ginger, and garlic flavors. Finished with a tangy soy-vinegar drizzle and fresh scallions, it’s the perfect dish to soothe and satisfy any day.

Ingredients

• 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
• For the sauce drizzle:
  • 1/4 cup black rice vinegar
  • 1/4 cup soy sauce
  • 2 tbsp toasted sesame oil
  • Crispy chili oil, to taste

Instructions

1. Step 1: In a 4-to-5-quart pot, combine the chicken thighs, sliced garlic, chopped ginger, scallion whites (reserve the greens), kosher salt, freshly ground pepper, and water. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the chicken is very tender, about 15 minutes.
2. Step 2: While the soup simmers, whisk together black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl. Stir in crispy chili oil to taste to create a tangy sauce for drizzling later.
3. Step 3: Remove the cooked chicken from the pot with tongs and place on a cutting board. Add the dried noodles and carrot matchsticks to the simmering broth and cook according to noodle package instructions, about 3–4 minutes. Shred the chicken into bite-sized pieces using two forks.
4. Step 4: When noodles are tender, return the shredded chicken to the pot. Stir gently and rewarm for 1 minute. Taste and adjust seasoning with salt, pepper or extra soy sauce if desired.
5. Step 5: Divide the soup with noodles and chicken among serving bowls. Top each with scallion greens and drizzle about 1 tablespoon of the soy-vinegar sauce. Serve immediately, allowing diners to add extra sauce or chili oil as they like.

Tips & Variations

• For extra depth, add a splash of soy sauce when finishing the soup to boost umami.
• Substitute chicken thighs with breasts for a leaner option, but thighs add richer flavor and tenderness.
• Use fresh chili garlic sauce if you prefer a milder spice level instead of crispy chili oil.
• Swap ramen noodles with rice noodles or soba for variation in texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to prevent overcooking the noodles. Adding a splash of water or broth when reheating helps maintain the right consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used for a leaner soup; however, chicken thighs provide more tenderness and flavor, making the soup richer.

What type of noodles work best in this soup?

Dried ramen or curly noodles are ideal as they hold up well in broth and cook quickly. Alternatively, rice noodles or soba can be used depending on your preference.

Aromatic Ginger Garlic Chicken Noodle Soup Recipe

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5 from 123 reviews

Aromatic Ginger Garlic Chicken Noodle Soup is a comforting Asian-inspired dish featuring tender chicken thighs simmered with fresh garlic, ginger, and scallions in a flavorful broth. Served with ramen noodles and a vibrant soy-vinegar sauce drizzle, this soup balances savory, tangy, and spicy notes for a warming and satisfying meal.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soups
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

For the Chicken Noodle Soup:

• 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

For the Sauce Drizzle:

• 1/4 cup black rice vinegar
• 1/4 cup soy sauce
• 2 tbsp toasted sesame oil
• Crispy chili oil, to taste

Instructions

1. Simmer the Chicken and Aromatics: In a 4-to-5-quart pot, combine chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, pepper, and water. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until chicken is tender and cooked through, about 15 minutes.
2. Prepare the Soy-Vinegar Sauce: While the soup simmers, whisk together black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl. Stir in crispy chili oil to taste for a tangy and spicy sauce to drizzle later.
3. Shred the Chicken and Cook the Noodles: Remove cooked chicken from the pot using tongs and place on a cutting board. Add dried ramen noodles and carrot matchsticks to the simmering broth; cook according to noodle package instructions, about 3–4 minutes. Meanwhile, shred the chicken into bite-sized pieces using two forks.
4. Finish the Soup: Once noodles are tender, return shredded chicken to the pot. Stir gently and rewarm for about 1 minute. Taste and adjust seasoning with additional salt, pepper, or a dash of soy sauce if desired.
5. Assemble and Serve: Divide the soup with noodles and chicken among serving bowls. Top each with a generous handful of reserved scallion greens. Drizzle about 1 tablespoon of the soy-vinegar sauce over each bowl, adding more to taste. Serve immediately and let diners add extra chili oil or sauce as preferred.

Notes

• Adjust the amount of crispy chili oil to suit your preferred spice level.
• Use fresh ginger and garlic for the best aromatic flavor.
• Bones can add deeper flavor but this recipe uses boneless chicken thighs for convenience.
• Ramen noodles can be substituted with other dried curly noodles if preferred.
• Leftover soup can be refrigerated for up to 3 days; reheat gently on stovetop.

Keywords: Chicken Noodle Soup, Ginger Garlic Soup, Asian Chicken Soup, Ramen Noodle Soup, Comfort Food, Easy Soup Recipe