Aromatic Ginger Garlic Chicken Noodle Soup – Alrightwithme
As the seasons shift and the air turns crisper, there’s nothing quite like a steaming bowl of homemade soup to embrace the warmth of home cooking. Today, I’m excited to share a cherished recipe that has been a source of comfort in my kitchen: Aromatic Ginger Garlic Chicken Noodle Soup – Alrightwithme. This delightful dish combines tender chicken thighs with the zesty kick of garlic and ginger, enveloped in a savory broth that is both invigorating and soothing.
Perfect for chilly evenings or when you’re looking to nourish your soul, this recipe brings the essence of home into every bowl. Each sip delivers a symphony of flavors that can easily chase away the worst of winter woes. With fresh ingredients and easy-to-follow steps, you’ll find joy in crafting this delicious dish from scratch. So, gather your tools and ingredients, and let’s embark on this culinary adventure together!
Ingredients & Equipment
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
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
Equipment
- Large pot
- Chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Bowls for serving
Helpful Tip: Having a good sharp knife makes chopping garlic, ginger, and veggies much easier and more enjoyable! A pot with a heavy bottom can help achieve more even cooking too!
Step-by-Step Instructions
Step 1: Prepare the Chicken
Begin by rinsing the chicken thighs under cold water. Pat them dry with paper towels and season with salt and pepper. This combination not only flavors the chicken but also helps create a flavorful broth.
Step 2: Sauté Aromatics
In a large pot over medium heat, drizzle a bit of sesame oil and add the sliced garlic and chopped ginger. Sauté for about 2-3 minutes until fragrant. You want them to be aromatic and slightly golden, as this builds the foundational flavors of your soup.
Step 3: Brown the Chicken
Add the seasoned chicken thighs to the pot, searing each side for about 3-4 minutes until they develop a lovely golden color. Browning adds depth of flavor to the dish.
Step 4: Create the Broth
Pour in the water and bring it to a boil. Scrape the bottom of the pot with your spoon to deglaze all those tasty bits stuck on the bottom. Add the scallion whites, black rice vinegar, soy sauce, and the matchstick carrots. Once boiling, reduce the heat to a gentle simmer and cover the pot. Allow it to cook for about 30-35 minutes, or until the chicken is cooked through and tender.
Step 5: Add Noodles
Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Stir in the dried noodles into the simmering broth. Cook according to package instructions, typically around 5-7 minutes.
Step 6: Shred and Return Chicken
While the noodles are cooking, shred the chicken with two forks into bite-sized pieces. After the noodles have cooked, return the shredded chicken to the pot. Taste and adjust the seasoning with extra salt, pepper, or soy sauce as needed.
Step 7: Serve and Garnish
Ladle the soup into bowls and garnish with the green parts of the scallions and a drizzle of crispy chili oil for a bit of spice. Serve hot, and enjoy the comforting aromas wafting through your kitchen!
Variations and Kitchen Tips
- Roasting Chicken: For a deeper flavor, consider roasting the chicken thighs before adding them to the broth.
- Vegetable Variations: Feel free to add other seasonal vegetables like mushrooms or bok choy for added nutrition and flavor.
- Noodle Options: If you can’t find ramen noodles, any curly noodle will do, but adjust the cooking time based on the type you choose.
Storage, Freezing & Make-Ahead Tips
Storage
If you have leftovers, allow the soup to cool completely before transferring it to airtight containers. The soup can be stored in the refrigerator for up to 4 days.
Freezing
To freeze, portion out the soup into individual servings. Label the containers with the date and title for easy reference later. The soup can be frozen for up to 3 months. Keep in mind that noodles may absorb some of the broth’s moisture upon reheating.
Make-Ahead
You can prepare this soup ahead of time! Cook the broth and chicken and then store them separately from the cooked noodles. When you’re ready to serve, simply reheat the broth, add fresh noodles, and in no time, you’ll have a delightful, warm meal.
How to Use / Serve This Dish
This Aromatic Ginger Garlic Chicken Noodle Soup – Alrightwithme pairs wonderfully with fresh bread or a side salad for a complete meal. If you’re looking to elevate it even more, serve it alongside citrusy pickles or kimchi for a crunchy contrast. You can also experiment with toppings; try adding a squeeze of lime for brightness or sesame seeds for added texture.
FAQ Section
1. Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs provide a richer flavor and stay moist, chicken breasts can be used if that’s what you prefer. Just be mindful not to overcook them to avoid dryness.
2. Is there a vegetarian version of this recipe?
Certainly! Substitute chicken with firm tofu and vegetable broth instead of water. You may also want to add more vegetables like bell peppers or zucchini to enhance flavor.
3. How long does the soup last in the fridge?
Homemade soup can safely last in the refrigerator for up to four days. Ensure it’s stored in an airtight container to maintain freshness.
4. Can I adjust the spiciness?
Absolutely! If you prefer a milder soup, start with a small amount of crispy chili oil and adjust it to your liking. You can always add more, but it’s hard to take it out once it’s in!
5. What if I have leftovers with soggy noodles?
If you have leftover soup with soggy noodles, consider draining the noodles and storing them separate from the broth. This helps preserve their texture for future meals.
Final Thoughts / Encouragement
There’s something truly magical about Aromatic Ginger Garlic Chicken Noodle Soup – Alrightwithme, especially as the days grow chillier and we all yearn for a little extra comfort. Not only does this soup warm you from the inside out, but it also creates a sense of connection, whether you’re enjoying it solo or sharing it with loved ones.
So grab your apron, embrace the joy of cooking, and treat yourself to a bowl of this heartwarming noodle soup. It’s a recipe worth cherishing—a click away from bringing a taste of home into your heart. Share this post with friends or family and encourage them to join you in a soup-making adventure! No one should miss out on the delightful experience of nurturing the body and soul with a homemade bowl of goodness. Happy cooking!
Aromatic Ginger Garlic Chicken Noodle Soup
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken thighs
- 6 cloves garlic, 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
- 10 cups water
- 8 oz dried ramen noodles or dried curly noodles
- 1 cup carrot, cut into thin matchsticks
- ¼ cup black rice vinegar
- ¼ cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
Instructions
Preparation
- Begin by rinsing the chicken thighs under cold water. Pat them dry with paper towels and season with salt and pepper.
- In a large pot over medium heat, drizzle a bit of sesame oil and add the sliced garlic and chopped ginger. Sauté for about 2-3 minutes until fragrant.
- Add the seasoned chicken thighs to the pot, searing each side for about 3-4 minutes until they develop a lovely golden color.
- Pour in the water and bring it to a boil. Scrape the bottom of the pot with your spoon to deglaze all those tasty bits stuck on the bottom. Add the scallion whites, black rice vinegar, soy sauce, and the matchstick carrots.
- Once boiling, reduce the heat to a gentle simmer and cover the pot. Allow it to cook for about 30-35 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and set it aside to cool slightly. Stir in the dried noodles into the simmering broth and cook according to package instructions, typically around 5-7 minutes.
- While the noodles are cooking, shred the chicken with two forks into bite-sized pieces. After the noodles have cooked, return the shredded chicken to the pot.
- Taste and adjust the seasoning with extra salt, pepper, or soy sauce as needed.
Serving
- Ladle the soup into bowls and garnish with the green parts of the scallions and a drizzle of crispy chili oil. Serve hot.
