Why Make This Recipe
Aromatic Ginger Garlic Chicken Noodle Soup is a comforting dish packed with flavor and warmth. This recipe is perfect for chilly days or when you need a pick-me-up. The combination of ginger, garlic, and tender chicken creates a hearty meal that nourishes both body and soul. Plus, it’s easy to make and is a great way to enjoy a homemade soup.
How to Make Aromatic Ginger Garlic Chicken Noodle Soup
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
Directions:
- In a large pot, combine 10 cups of water, 4 tsp of kosher salt, and freshly ground black or white pepper.
- Add the chicken thighs and bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 15-20 minutes until the chicken is cooked through.
- Remove the chicken from the pot and let it cool slightly. Once cooled, shred the chicken into bite-sized pieces and set aside.
- In the same pot, add the sliced garlic, chopped ginger, and the whites of the scallions. Cook for about 2-3 minutes until fragrant.
- Add the ramen or curly noodles and the carrots to the pot. Cook according to the package instructions.
- Once the noodles are cooked, add the shredded chicken back to the pot along with the black rice vinegar, soy sauce, and toasted sesame oil.
- Taste and adjust the seasoning with more salt or pepper if needed.
- Serve hot, garnished with the green parts of the scallions and a drizzle of crispy chili oil if desired.
How to Serve Aromatic Ginger Garlic Chicken Noodle Soup
Serve the soup hot in bowls. You can top each bowl with extra green scallions and a drizzle of crispy chili oil for added flavor. This soup goes well with crusty bread or rice on the side.
How to Store Aromatic Ginger Garlic Chicken Noodle Soup
To store the soup, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days. If you have leftover noodles, consider storing them separately to maintain their texture.
Tips to Make Aromatic Ginger Garlic Chicken Noodle Soup
- Adjust the level of garlic and ginger based on your preference. If you love a stronger flavor, feel free to add more.
- Use fresh noodles if you want a different texture and flavor.
- Consider adding seasonal vegetables such as spinach or bok choy to enhance the nutrition of the soup.
Variation
You can make this soup vegetarian by replacing the chicken with tofu or chickpeas. Additionally, use vegetable broth instead of water for a richer base.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may become a bit dry. Thighs are more tender and juicy.
How can I make this soup spicier?
You can add more crispy chili oil or include fresh chilies to the soup for extra heat.
Can I freeze this soup?
Yes, you can freeze the soup. However, it’s best to freeze it without the noodles. Add fresh noodles after reheating the soup.
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
- 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
Instructions
Preparation
- In a large pot, combine 10 cups of water, 4 tsp of kosher salt, and freshly ground black or white pepper.
- Add the chicken thighs and bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 15-20 minutes until the chicken is cooked through.
- Remove the chicken from the pot and let it cool slightly. Once cooled, shred the chicken into bite-sized pieces and set aside.
Cooking
- In the same pot, add the sliced garlic, chopped ginger, and the whites of the scallions. Cook for about 2-3 minutes until fragrant.
- Add the ramen or curly noodles and the carrots to the pot. Cook according to the package instructions.
- Once the noodles are cooked, add the shredded chicken back to the pot along with the black rice vinegar, soy sauce, and toasted sesame oil.
- Taste and adjust the seasoning with more salt or pepper if needed.
Serving
- Serve hot, garnished with the green parts of the scallions and a drizzle of crispy chili oil if desired.
