Description
A comforting chicken noodle soup infused with aromatic ginger and garlic, perfect for chilly evenings or when you need a warm meal.
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
- Heat a large pot over medium heat. Add the sliced garlic and ginger, sautéing for about 2 minutes until aromatic.
- Add the chicken thighs to the pot, pouring in the 10 cups of water. Stir in salt, pepper, and scallion whites.
- Bring to a gentle boil, then reduce to a simmer. Cook for about 20-25 minutes, or until the chicken is tender and cooked through.
- Remove the chicken and shred it into bite-sized pieces. Return the shredded chicken back to the pot.
- Add ramen noodles, carrot matchsticks, black rice vinegar, soy sauce, and toasted sesame oil. Simmer for an additional 5-7 minutes until the noodles are cooked.
- Serve hot, garnished with scallion greens and a drizzle of crispy chili oil.
Notes
This soup keeps well in the refrigerator for 3-4 days. For freezing, skip adding noodles before freezing to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian