Ginger Garlic Chicken Noodle Soup
This Ginger Garlic Chicken Noodle Soup is a comforting dish filled with tender chicken, ginger, garlic, and savory noodles.
Equipment
- 4-to-5-quart pot
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs
- 6 cloves garlic thinly sliced
- 3 inches ginger peeled, finely chopped
- 1 bundle (6-8 oz.) scallions thinly sliced, whites and greens separated
- 4 teaspoon kosher salt
- freshly ground white or black pepper
- 10 cups water
- 8 oz dried curly or other dried ramen-style noodles
- 1 cup sliced carrot cut into thin matchsticks (about ½ full-sized carrot)
To Finish
- ¼ cup black rice vinegar
- ¼ cup soy sauce
- 2 tablespoon toasted sesame oil
- crispy chili oil to taste
Instructions
Cooking Instructions
- Bring the chicken, garlic, ginger, scallion whites, salt, pepper and water to a boil in a 4-to-5-quart pot. Reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the chicken is very tender and cooked through, about 15 minutes.
- While the soup simmers, whisk together the vinegar, soy sauce and sesame oil in a bowl, and add as much or as little chili crisp as your heart desires.
- Remove the chicken with tongs, and transfer it to a cutting board. Add the noodles and carrot to the broth, following the cooking-time estimation your noodles’ package directions. Use two forks to shred the chicken into bite-sized pieces. Once the noodles are done, return the chicken to the pot, and rewarm for 1 minute. Taste, adjusting seasoning if needed.
- Divide the soup between bowls. Add a handful of scallion greens and drizzle each bowl with 1 tablespoon of the soy sauce mixture, adding more to taste.
Nutrition
Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 4mgIron: 10mg
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