Description
A warm and comforting Ginger Garlic Chicken Noodle Soup that’s easy to make and packed with flavor, perfect for lunch or dinner.
Ingredients
Scale
- 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
Instructions
- In a large pot, add 10 cups of water and bring it to a boil.
- Add the chicken thighs, ginger, garlic, and scallion whites to the boiling water.
- Season with kosher salt and pepper. Let it simmer for about 20 minutes.
- After 20 minutes, remove the chicken from the pot. Shred the chicken into bite-sized pieces and set aside.
- In the same pot, add the ramen noodles and carrot matchsticks. Cook according to the noodle package instructions.
- Once the noodles are cooked, return the shredded chicken to the pot.
- Stir in black rice vinegar, soy sauce, and toasted sesame oil. Mix everything well.
- Taste and adjust seasoning if needed.
- Serve hot, drizzling crispy chili oil on top for added flavor.
Notes
Use fresh ginger and garlic for a stronger flavor. Adjust salt and soy sauce based on taste. For a thicker soup, add cornstarch mixed with water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg