Aromatic Ginger Scallion Chicken Noodle Soup

Warm, fragrant, and deeply satisfying, Aromatic Ginger Scallion Chicken Noodle Soup fills your kitchen with the bold aroma of ginger and garlic before you even take your first spoonful. This soul-warming bowl combines tender chicken thighs, silky noodles, and a broth that’s bright with black rice vinegar and soy sauce. It’s the kind of dish that feels like a hug in a bowl — nourishing, layered, and vibrant. Whether you’re fighting off a cold or simply craving something comforting, this recipe delivers every time. You’ll learn how to build a restaurant-worthy broth at home, nail the perfect noodle texture, and customize your bowl to suit every palate.

Why You’ll Love This Recipe

This Aromatic Ginger Scallion Chicken Noodle Soup is everything a great noodle soup should be — bold, balanced, and surprisingly simple to make. First, it comes together with everyday pantry staples, so there’s no hunting for obscure ingredients. Second, the flavor is genuinely layered: the ginger adds warmth and brightness, the scallions bring freshness, and the black rice vinegar cuts through the richness with just the right tang. The boneless, skinless chicken thighs stay incredibly moist and tender, soaking up every bit of that savory broth. Crispy chili oil on top adds a satisfying heat and crunch that takes this bowl to the next level. It’s a weeknight-friendly meal that never tastes like one — impressive enough for guests yet easy enough for a Tuesday night. Once you make it, it’s going straight into your regular rotation.

Ingredients List for the Aromatic Ginger Scallion Chicken Noodle Soup

These carefully chosen ingredients work together to create a broth that’s fragrant, rich, and deeply satisfying. Gather everything before you begin for a smooth, enjoyable cooking experience.

• 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

Pro Tips

Mastering a few key techniques will take your ginger scallion chicken noodle soup from good to absolutely exceptional.

Bloom your aromatics properly. Ginger and garlic release their deepest flavor when they have direct contact with a hot surface. Give them a minute or two to sizzle before adding liquid — this step builds the foundation of your broth.

Don’t skip the black rice vinegar. This ingredient is what makes this soup stand out from a standard chicken noodle soup. It adds a mellow, slightly smoky tang that brightens the entire broth without making it taste sharp or acidic. Add it gradually and taste as you go.

Cook noodles separately. Cooking your ramen or curly noodles directly in the broth can make them mushy and cause them to absorb too much liquid. Instead, cook them separately, drain well, and add them to individual bowls before ladling in the hot broth. This keeps every bowl at peak texture.

Instructions

Follow these straightforward steps to bring your Aromatic Ginger Scallion Chicken Noodle Soup together beautifully.

Step 1: Add 2 lb boneless skinless chicken thighs to a large pot. Make sure they are spread in a relatively even layer for consistent cooking throughout.

Step 2: Add 6 garlic cloves, thinly sliced, directly into the pot alongside the chicken. The garlic will infuse the broth as it cooks, adding a deep, savory backbone to the soup.

Step 3: Add 1 piece ginger (3 inches), peeled and finely chopped, to the pot. The finely chopped ginger will dissolve into the broth, creating a warm and aromatic base that defines this dish.

Step 4: Add the scallion whites from 1 bundle scallions, thinly sliced, into the pot. Reserve the green tops for garnishing individual bowls at serving time.

Step 5: Add 4 tsp kosher salt to the pot. Proper seasoning at this stage ensures the broth develops full, well-rounded flavor throughout the entire cooking process.

Step 6: Season with freshly ground black or white pepper, to taste. White pepper will give a slightly more subtle, earthy heat, while black pepper adds a bolder bite.

Step 7: Pour in 10 cups water. Bring everything to a boil over medium-high heat, then reduce to a steady simmer. Cook for 25 to 30 minutes until the chicken is fully cooked through and the broth is fragrant and rich. Remove the chicken, shred it using two forks, and return it to the pot. Stir in the soy sauce, black rice vinegar, and toasted sesame oil. Add the carrot matchsticks and simmer for an additional 3 to 5 minutes until just tender. Serve over cooked noodles, topped with scallion greens and crispy chili oil.

Variations

This ginger and scallion chicken soup is wonderfully adaptable. Here are a few delicious ways to make it your own.

Vegetarian Version: Swap the chicken thighs for extra-firm tofu, cut into cubes, and use vegetable broth in place of water. The ginger, garlic, scallions, and vinegar keep the flavor profile just as vibrant and satisfying.

Spicy Miso Variation: Whisk two tablespoons of white or yellow miso paste into the finished broth for added depth and umami. Increase the crispy chili oil for a spicier, more robust bowl that feels even heartier.

Coconut Broth Version: Replace two cups of the water with full-fat coconut milk for a creamy, slightly sweet variation. This works beautifully with the toasted sesame oil and creates a rich, restaurant-style broth with a Southeast Asian-inspired twist.

Storage and Serving

Storage: Leftover Aromatic Ginger Scallion Chicken Noodle Soup stores well in the refrigerator for up to four days. Keep the noodles stored separately from the broth to prevent them from becoming soggy. Store everything in airtight containers. The soup can also be frozen without the noodles for up to three months. Reheat gently over medium-low heat until warmed through.

Serving: Serve this soup piping hot in deep bowls with a generous nest of freshly cooked noodles at the base. Top with a handful of scallion greens, a drizzle of toasted sesame oil, and as much crispy chili oil as you like. A side of steamed rice or crusty bread makes it a full, satisfying meal. For an elevated presentation, add a soft-boiled egg or a few slices of fresh red chili on top.

FAQs

Can I use chicken breasts instead of chicken thighs?
Yes, chicken breasts work in this recipe, but chicken thighs are recommended. Thighs stay juicier and more flavorful after simmering, while breasts can dry out more easily if overcooked.

What can I substitute for black rice vinegar?
If you can’t find black rice vinegar, use a combination of regular rice vinegar and a small splash of balsamic vinegar to mimic the slightly sweet, smoky depth. Start with less and adjust to taste.

Can I use fresh noodles instead of dried?
Absolutely. Fresh ramen or egg noodles work beautifully and cook much faster than dried. Add them to individual bowls and ladle the hot broth over them just before serving.

Is this soup gluten-free?
It can be made gluten-free by using tamari instead of regular soy sauce and choosing a certified gluten-free noodle alternative such as rice noodles.

How do I make the broth richer without adding extra ingredients?
Simmer the broth uncovered for longer to allow it to reduce and concentrate. The longer the chicken and aromatics cook together, the deeper and more complex the flavor becomes.

Print