There’s something magical about a steaming bowl of chicken noodle soup — but when you add the zing of ginger, the depth of garlic, and the fresh snap of scallions? That’s a whole new kind of comfort. This Aromatic Ginger Scallion Chicken Noodle Soup isn’t just your regular chicken soup. It’s cozy, flavorful, and pretty much nails that “homey, soul-warming” vibe every time.
Whether you’re coming in from a chilly evening, feeling a little under the weather, or just craving something nourishing and simple — this soup has you covered.
Why You’ll Love This Ginger Garlic Chicken Noodle Soup
- Quick and easy weeknight meal — total time from chopping to bowl: about 30–45 minutes
- Bold, layered flavors — fresh garlic, aromatic ginger, and a drizzle of sesame oil give the broth a rich, warming character
- Simple ingredients — pantry staples or common grocery store finds
- Comforting and satisfying — tender chicken thighs, chewy noodles, and rich broth
- Customizable — adjust heat, noodle type, and toppings to match your mood
Choosing the Best Chicken and Noodles
What Kind of Chicken Should You Use?
- Boneless, skinless chicken thighs are best — they stay moist and flavorful
- Chicken breasts can work but need more attention to avoid drying out
- Bone-in thighs are fine too — just remove bones after simmering
What Noodles Work Best?
- Dried ramen or curly noodles give a nostalgic feel and soak up flavor beautifully
- Fresh ramen, udon, soba, or egg noodles are great alternatives — just adjust cook time
- Gluten-free rice noodles also work well for dietary needs
Ingredient Swaps and Kitchen Shortcuts
Common Substitutions
- No black rice vinegar? Use rice vinegar or white wine vinegar (2–3 tablespoons to start)
- Out of scallions? Use ½ of a yellow onion, finely diced
- No white pepper? Black pepper is a perfectly fine stand-in
- Want it meatless? Use firm tofu and swap chicken broth for veggie broth
Optional Add-ins and Variations
- Add mushrooms, baby bok choy, or spinach for more veggies
- Use chili paste instead of chili oil if you want it extra spicy
- Add a soft-boiled egg on top for ramen vibes
How to Make Aromatic Ginger Scallion Chicken Noodle Soup
Ingredients
- 2 lb boneless, skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 1 piece fresh ginger (about 3 inches), peeled and finely chopped
- 1 bunch scallions (about 6–8 oz), thinly sliced (separate whites and greens)
- 4 tsp kosher salt + pepper to taste
- 10 cups water or low-sodium chicken broth
- 8 oz dried ramen or curly noodles
- 1 cup carrots, julienned or cut into matchsticks
- ¼ cup black rice vinegar
- ¼ cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil (optional, for serving)
Step-by-Step Instructions
- Heat oil in a large pot over medium-high heat. Add chicken thighs and sear until lightly golden and mostly cooked through, about 5–7 minutes.
- Add garlic and ginger. Sauté for 2 minutes, stirring constantly so the garlic doesn’t burn.
- Toss in the white parts of the scallions, salt, and pepper. Cook for another 2 minutes.
- Pour in the water or broth. Bring to a gentle boil, then reduce to a simmer. Let it bubble gently for 30 minutes, uncovered.
- Add carrot matchsticks and noodles. Cook for 5–7 minutes, or until noodles are tender.
- Stir in soy sauce, vinegar, and sesame oil. Taste and adjust seasoning.
- Serve hot, topped with scallion greens and a drizzle of crispy chili oil (if using).
Pro Tips: What Not to Do
- Don’t overcook the chicken — remove and shred as soon as it’s tender
- Don’t add noodles too early — they’ll go soggy
- Don’t let garlic or ginger burn — keep the heat at medium
- Don’t toss in scallion greens or sesame oil early — they lose their flavor and brightness
Serving Suggestions
- Pair with steamed dumplings or crispy spring rolls
- Serve alongside a cucumber salad with rice vinegar
- Crusty bread or crackers work great for dipping
- Add jasmine rice if you’re extra hungry
- Top with pickled veggies for crunch and tang
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In the Fridge
- Soup stays good for up to 4 days
- Store noodles separately from broth if possible
In the Freezer
- Freeze broth and shredded chicken for up to 3 months
- Don’t freeze noodles — they’ll fall apart
Reheating Tips
- Warm on the stove over medium-low heat
- Add a splash of water or broth if it thickened too much
- If stored separately, add noodles after reheating the broth
Aromatic Ginger Scallion Chicken Noodle Soup: Warm, Cozy, and Oh So Satisfying
Description
There’s something magical about a steaming bowl of chicken noodle soup — but when you add the zing of ginger, the depth of garlic, and the fresh snap of scallions? That’s a whole new kind of comfort. This Aromatic Ginger Scallion Chicken Noodle Soup isn’t just your regular chicken soup. It’s cozy, flavorful, and pretty much nails that “homey, soul-warming” vibe every time.
Ingredients
- 2 lb boneless, skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 1 piece fresh ginger (about 3 inches), peeled and finely chopped
- 1 bunch scallions (about 6–8 oz), thinly sliced (separate whites and greens)
- 4 tsp kosher salt + pepper to taste
- 10 cups water or low-sodium chicken broth
- 8 oz dried ramen or curly noodles
- 1 cup carrots, julienned or cut into matchsticks
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- Crispy chili oil (optional, for serving)
Instructions
- Heat oil in a large pot over medium-high heat. Add chicken thighs and sear until lightly golden and mostly cooked through, about 5–7 minutes.
- Add garlic and ginger. Sauté for 2 minutes, stirring constantly so the garlic doesn’t burn.
- Toss in the white parts of the scallions, salt, and pepper. Cook for another 2 minutes.
- Pour in the water or broth. Bring to a gentle boil, then reduce to a simmer. Let it bubble gently for 30 minutes, uncovered.
- Add carrot matchsticks and noodles. Cook for 5–7 minutes, or until noodles are tender.
- Stir in soy sauce, vinegar, and sesame oil. Taste and adjust seasoning.
- Serve hot, topped with scallion greens and a drizzle of crispy chili oil (if using).
Notes
Don’t overcook the chicken — remove and shred as soon as it’s tender. Don’t add noodles too early — they’ll go soggy. Don’t let garlic or ginger burn — keep the heat at medium. Don’t toss in scallion greens or sesame oil early — they lose their flavor and brightness.
Final Thoughts
You probably grew up with some version of chicken noodle soup. But this twist? It’s like coming home and wrapping yourself in a warm blanket. The garlic-ginger broth brings heat and healing. The scallions add freshness. The chewy noodles and juicy chicken make it feel like a meal that loves you back.
So next time you’re craving something hearty and soulful — grab a pot and make this Aromatic Ginger Scallion Chicken Noodle Soup. It’s simple. It’s delicious. And honestly? It just hits different.