Ginger Garlic Chicken Noodle Soup Recipe
This comforting Ginger Garlic Chicken Noodle Soup combines tender chicken thighs simmered in a fragrant broth infused with garlic, ginger, and scallions, paired with ramen-style noodles and a tangy soy-vinegar-sesame dressing, finished with a spicy kick of crispy chili oil. Perfect for a flavorful and warming meal that serves 4 to 6.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4 to 6 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Chicken and Broth
- 2 lbs. boneless, skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 3″ piece ginger, peeled, finely chopped
- 6–8 oz. scallions (about 1 bundle), thinly sliced, whites and greens separated
- 4 tsp kosher salt
- Freshly ground white or black pepper
- 10 cups water
Sauce and Garnishes
- ¼ cup black rice vinegar
- ¼ cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste
Noodles and Vegetables
- 8 oz. dried ramen-style noodles
- 1 cup sliced carrot, cut into thin matchsticks (about ½ carrot)
Instructions
- Prepare Broth and Chicken: In a 4- to 5-quart pot, combine chicken thighs, sliced garlic, chopped ginger, scallion whites (reserve greens), kosher salt, freshly ground pepper, and water. Bring to a boil over high heat. Then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the chicken is very tender and cooked through, about 15 minutes.
- Make Soy-Vinegar Dressing: While the soup simmers, whisk together black rice vinegar, soy sauce, and toasted sesame oil in a small bowl. Add crispy chili oil gradually to your preferred level of spiciness.
- Shred Chicken and Cook Noodles: Remove the chicken with tongs and transfer to a cutting board. Add the dried noodles and carrot matchsticks to the broth and cook according to the noodle package instructions. Using two forks, shred the chicken into bite-sized pieces.
- Combine and Heat Through: Once the noodles are cooked, return the shredded chicken to the pot and rewarm it for about 1 minute. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve and Garnish: Divide the hot soup among bowls. Add a handful of reserved scallion greens to each bowl and drizzle with about 1 tablespoon of the prepared soy-vinegar-chili oil dressing. Serve immediately while hot.
Notes
- Using chicken thighs ensures a tender, flavorful broth compared to breast meat.
- Adjust the amount of crispy chili oil according to your preferred spice level.
- Reserve scallion greens for garnish to add fresh color and mild onion flavor.
- If preferred, use fresh ramen noodles but adjust cooking time accordingly.
- For a richer broth, you may simmer the chicken longer or add chicken stock instead of water.
Keywords: Ginger Garlic Chicken Noodle Soup, chicken soup, ramen noodle soup, Asian chicken soup, ginger soup, garlic chicken broth
