Aromatic Ginger Garlic Chicken Noodle Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
