Aromatic Ginger Garlic Chicken Noodle Soup
A comforting, flavor-packed chicken noodle soup infused with fragrant ginger and garlic, perfect for chilly days.
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken thighs Juicy and tender; perfect for soaking up all the flavors.
- 6 cloves garlic, thinly sliced Adds a warm, fragrant taste that’s just irresistible.
- 1 piece ginger (3 inches), peeled and finely chopped Infuses the soup with a spicy, aromatic kick.
- 1 bundle scallions (6 to 8 oz), thinly sliced, divided into whites and greens The whites add depth while the greens provide freshness.
- 4 tsp kosher salt Enhances all the flavors in the soup.
- Freshly ground black or white pepper, to taste Just enough to give it a gentle heat.
- 10 cups water Forms the rich base of the soup.
- 8 oz dried ramen noodles or dried curly noodles Gives that satisfying, chewy texture.
- 1 cup carrot, cut into thin matchsticks Adds a sweet crunch for a pop of color and nutrition.
- 1/4 cup black rice vinegar Introduces a tangy depth that perfectly balances the soup.
- 1/4 cup soy sauce Brings umami and richness to the dish.
- 2 tbsp toasted sesame oil Adds an earthy flavor and a touch of warmth.
- Crispy chili oil, to taste For a spicy kick (optional but highly recommended!).
Instructions
Preparation
- Gather all your ingredients on a clean countertop.
- Thinly slice the chicken thighs into bite-sized pieces.
- Chop the ginger and scallions; set the greens aside for later.
Cooking
- In a large pot, heat sesame oil over medium heat.
- Add garlic and ginger; sauté until fragrant, around 2 minutes.
- Toss in the chicken and cook until no longer pink.
- Pour in water and soy sauce; bring to a gentle boil.
- Add carrots, salt, and the ramen noodles; simmer until noodles are tender.
Serving
- Ladle the soup into bowls.
- Top each bowl with scallion greens and a drizzle of crispy chili oil.
- Enjoy your cozy bowl of soup that’s bursting with flavor!
Notes
You can use chicken breast instead of thighs if you prefer white meat. Make a big batch and store it in the fridge for up to 4 days for easy lunches!