Aromatic Ginger Garlic Chicken Noodle Soup – Alrightwithme

introduction

This soup is warm, clear, and full of ginger and garlic flavor. It uses chicken thighs, fresh ginger, garlic, scallions, and simple seasonings. You can make it in one pot on the stove. It cooks fast and feels like comfort food.

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Try it if you like simple broths and noodles. If you want another easy chicken soup idea, see this creamy chicken and rice soup: Creamy Chicken and Rice Soup.

why make this recipe

• It is quick and simple.
• The ginger and garlic add bright, warm flavor.
• It uses common ingredients you may already have.
• It warms you when you feel cold or tired.
• You can change the spice level with chili oil.

how to make Aromatic Ginger Garlic Chicken Noodle Soup

1. Pat the chicken thighs dry and season with 2 tsp of kosher salt and some ground pepper.
2. Heat 1 tbsp of toasted sesame oil in a large pot over medium heat. Add the thinly sliced garlic and chopped ginger. Cook 1–2 minutes until fragrant but not brown.
3. Add the chicken thighs and brown both sides lightly, about 2–3 minutes per side.
4. Add the whites of the scallions, 10 cups water, remaining 2 tsp kosher salt, and a few grinds of pepper. Bring to a boil.
5. Lower heat and simmer 15–20 minutes until chicken is cooked through.
6. Remove the chicken and shred it with two forks. Keep the broth simmering.
7. Add the dried ramen noodles and cook until just tender (follow package time, usually 3–4 minutes).
8. Return the shredded chicken to the pot. Add carrot matchsticks, soy sauce, black rice vinegar, and the remaining toasted sesame oil. Stir and heat through 1–2 minutes.
9. Taste and add more salt or pepper if needed. Stir in scallion greens.
10. Serve bowls with a drizzle of crispy chili oil to taste.

For a slow-cooked twist on chicken dishes, you can look at this crockpot recipe for ideas: Crockpot Garlic Parmesan Chicken Pasta.

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

Directions :

• Prepare ingredients: slice garlic, chop ginger, slice scallions, cut carrots, and have noodles ready.
• Sear garlic and ginger in sesame oil, brown chicken, add water and seasonings, simmer until cooked.
• Shred chicken, cook noodles in broth, add shredded chicken back with carrots, vinegar, soy sauce.
• Finish with scallion greens and chili oil to taste.
• Adjust salt and pepper before serving.

how to serve Aromatic Ginger Garlic Chicken Noodle Soup

• Ladle into warm bowls.
• Add extra scallion greens on top.
• Drizzle crispy chili oil for heat.
• Serve with a side of pickled vegetables or steamed greens.
• Offer soy sauce or extra vinegar at the table for people to adjust flavor.

how to store Aromatic Ginger Garlic Chicken Noodle Soup

• Cool the soup to room temperature for no more than 1 hour.
• Store in airtight containers in the fridge for up to 3–4 days.
• For longer storage, remove noodles and store broth and chicken separately in the freezer up to 2 months.
• Reheat gently on the stove. Add fresh noodles when reheating if you removed them earlier.

tips to make Aromatic Ginger Garlic Chicken Noodle Soup

• Use fresh ginger for best flavor.
• Do not overcook garlic; keep it from burning.
• Taste the broth before adding soy or vinegar; add slowly to avoid over-seasoning.
• If you like clearer broth, skim foam while it simmers.
• Use leftover cooked chicken if you want a faster version.

variation (if any)

• Make it spicier: add more crispy chili oil or a spoon of chili paste.
• Add vegetables: bok choy, mushrooms, or napa cabbage work well.
• Use thin rice noodles instead of ramen for a lighter soup.
• Swap chicken thighs for breast meat, but cook carefully to avoid drying.

FAQs

Q: Can I use chicken breast instead of thighs?
A: Yes. Chicken breast works. Cook until just done to avoid drying.

Q: Can I make this without noodles?
A: Yes. Skip noodles and serve the soup with extra vegetables or rice.

Q: How can I make the broth clearer?
A: Simmer gently and skim any foam that rises. Do not boil hard.

Q: Can I make this vegetarian?
A: Replace chicken with tofu and use vegetable broth. Add more mushrooms for umami.

Q: How long do leftovers keep?
A: In the fridge, eat within 3–4 days. Freeze up to 2 months.

Conclusion

For the original full recipe and notes, see the source article: Aromatic Ginger Garlic Chicken Noodle Soup – Alrightwithme. For more easy and tasty recipes to try next, visit Easy Cooking Us – Easy and Tasty Recipes for Every Meal of the Day.

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