Description
A comforting bowl of chicken noodle soup enriched with vibrant ginger and garlic, perfect for chilly evenings or when you’re feeling under the weather.
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
Instructions
- In a large pot, combine the chicken, water, garlic, ginger, scallion whites, kosher salt, and pepper. Bring it to a boil, then reduce to a simmer.
- Allow it to simmer for about 30-35 minutes or until the chicken is cooked through.
- Remove the chicken from the pot, shred it with two forks, and set aside.
- In the same pot, add the carrots and noodles. Cook according to the noodle package instructions, usually around 5-7 minutes.
- Stir in the shredded chicken, black rice vinegar, soy sauce, and toasted sesame oil.
- Adjust the seasoning as needed and let it simmer for an additional 2-3 minutes.
- Serve hot, garnished with the green parts of the scallions and a drizzle of crispy chili oil if desired.
Notes
For a deeper flavor, roast your garlic and ginger before adding them to the soup. Fresh herbs like cilantro or basil add a nice touch when sprinkled on top just before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian