Aromatic Ginger Garlic Chicken Noodle Soup
A comforting and flavorful chicken noodle soup featuring aromatic ginger and garlic, perfect for chilly days and packed with health benefits.
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
- Freshly ground black or white pepper, to taste
- 10 cups water
- 8 oz dried ramen noodles or dried curly noodles Feel free to substitute with any pasta on hand!
- 1 cup carrot, cut into thin matchsticks
- 1/4 cup black rice vinegar Can substitute with regular rice vinegar or apple cider vinegar.
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil, to taste For extra heat.
Instructions
Cooking Instructions
- In a large pot, combine the water and chicken thighs. Bring to a boil over high heat, then reduce to a simmer.
- Skim any foam that rises to the surface. Add garlic, ginger, and the white parts of the scallions, along with salt and pepper.
- Let the mixture simmer for about 30 minutes until the chicken is cooked through.
- Remove the chicken, let it cool slightly, then shred it into bite-sized pieces.
- Return the shredded chicken to the pot, adding the carrots, soy sauce, black rice vinegar, and sesame oil. Bring to a gentle boil.
- Stir in the noodles and cook according to package instructions, usually around 4-5 minutes.
- Once the noodles are tender, serve immediately, garnished with the green parts of the scallions and a drizzle of crispy chili oil for an extra kick.
Notes
For optimal freshness, store any leftovers in an airtight container in the refrigerator for 3-4 days. It can be frozen for up to three months. When reheating, add a splash of water to loosen the soup as the noodles will soak up liquid.