Why Make This Recipe
Aromatic Ginger Garlic Chicken Noodle Soup is a comforting dish that warms you up on chilly days. This soup is packed with fresh ingredients, bold flavors, and is easy to make. It combines the savory taste of chicken with the aromatic scents of ginger and garlic, making it perfect for family dinners or when you’re feeling under the weather. Plus, it’s a fantastic way to enjoy homemade soup without much hassle!
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, add the water, chicken thighs, sliced garlic, and chopped ginger. Season with kosher salt and pepper.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer. Cook for about 25-30 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and let it cool slightly. Once cool, shred the chicken into bite-sized pieces.
- In the same pot, add the sliced scallion whites, matchstick carrots, and noodles. Cook according to the package directions until the noodles are tender.
- Return the shredded chicken to the pot, and stir in the black rice vinegar, soy sauce, and toasted sesame oil. Taste and adjust seasoning with more salt, pepper, or crispy chili oil if desired.
- Serve the soup hot, garnishing it with the green parts of the scallions for extra color and flavor.
How to Serve Aromatic Ginger Garlic Chicken Noodle Soup
Serve the soup hot in large bowls. Top each bowl with extra sliced green scallions for freshness and additional crispy chili oil if you like it spicy. This soup pairs wonderfully with crusty bread or steamed dumplings for a complete meal.
How to Store Aromatic Ginger Garlic Chicken Noodle Soup
If you have leftovers, let the soup cool completely before placing it in an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months! Just be sure to thaw it in the refrigerator before reheating.
Tips to Make Aromatic Ginger Garlic Chicken Noodle Soup
- Choose high-quality chicken thighs for the best texture and flavor.
- Don’t skip the ginger and garlic; they are essential for the aromatic quality of the soup.
- Adjust the seasoning to your taste, especially if you prefer a saltier or spicier soup.
- Feel free to add other vegetables like bell peppers or spinach for more nutrition.
Variation
You can easily make this soup vegetarian by substituting chicken with tofu or mushrooms and using vegetable broth instead of water. Instead of ramen noodles, try using soba or rice noodles for a different flavor and texture.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use boneless skinless chicken breast, but thighs are preferred for their juiciness and flavor.
2. How can I make the soup spicier?
Add more crispy chili oil or include sliced fresh chilies while cooking for a kick of heat.
3. Can I add more vegetables?
Absolutely! Feel free to add any vegetables you like, such as bok choy, snap peas, or broccoli, to make the soup even heartier.
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
- to taste freshly ground black or white pepper
- 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
- to taste crispy chili oil
Instructions
Preparation
- In a large pot, add the water, chicken thighs, sliced garlic, and chopped ginger. Season with kosher salt and pepper.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer. Cook for about 25-30 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and let it cool slightly. Once cool, shred the chicken into bite-sized pieces.
Cooking
- In the same pot, add the sliced scallion whites, matchstick carrots, and noodles. Cook according to the package directions until the noodles are tender.
- Return the shredded chicken to the pot, and stir in the black rice vinegar, soy sauce, and toasted sesame oil. Taste and adjust seasoning with more salt, pepper, or crispy chili oil if desired.
Serving
- Serve the soup hot, garnishing it with the green parts of the scallions for extra color and flavor.