Aromatic Ginger Garlic Chicken Noodle Soup
A comforting and flavorful soup made with tender chicken thighs, garlic, and ginger, perfect for chilly evenings.
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.
Notes
For a deeper flavor, consider roasting the chicken thighs before adding them to the broth. Feel free to add other seasonal vegetables like mushrooms or bok choy. If you can’t find ramen noodles, any curly noodle will do.