I love creating soups that warm you from the inside out, and this ginger garlic chicken noodle soup has become a weeknight staple in my kitchen. The combination of fresh ginger and garlic transforms ordinary chicken soup into something truly special. It’s my go-to when I need comfort food that also delivers bold, aromatic flavors without spending hours at the stove.
Table of Contents
Ingredients for Ginger Garlic Chicken Noodle Soup
I always start with quality chicken thighs because they stay tender and add richness to the broth. Fresh ginger and garlic are non-negotiable here since they create the aromatic foundation that makes this soup special. My preference is to prep everything before I start cooking so the process flows smoothly.
- 2 lb boneless skinless chicken thighs
- 6 garlic cloves (thinly sliced) – I recommend slicing thin for even distribution
- 1 piece ginger (3 inches, peeled and finely chopped)
- 1 bundle scallions (6 to 8 oz, thinly sliced, whites and greens separated) – Pro tip: keep greens separate for garnish
- 4 tsp kosher salt
- Freshly ground black or white pepper (to taste)
- 10 cups water
- 8 oz dried ramen noodles or dried curly noodles – In my experience, ramen noodles work best
- 1 cup carrot (cut into thin matchsticks)
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil – I usually add this at the end for maximum aroma
- Crispy chili oil (to taste)
Step-by-Step Instructions
I recommend gathering all your ingredients before you begin since this soup comes together quickly once you start. In my experience, proper timing ensures tender chicken and perfectly cooked noodles.
Step 1: Combine chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, pepper, and water in a 4-to-5-quart pot. Bring to a rolling boil over high heat, then reduce to medium-low heat and simmer uncovered for about 15 minutes, stirring occasionally. The chicken should reach 165°F internal temperature with no pink remaining and juices running clear.
Step 2: During the first 5 minutes of simmering, whisk together black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl. Stir in crispy chili oil according to your heat preference. This sauce adds incredible depth when drizzled over the finished soup.
Step 3: Remove the cooked chicken from the pot using tongs and transfer to a cutting board. Immediately add dried ramen noodles and carrot matchsticks to the simmering broth, cooking for 3 minutes until tender but not mushy. While the noodles cook, use two forks to shred the chicken into bite-sized pieces.
Step 4: Return shredded chicken to the pot, stir gently, and rewarm for about 1 minute. Taste the broth and adjust seasoning with additional salt or pepper if needed. If the broth tastes flat, add another pinch of salt or a splash of soy sauce.
Step 5: Divide the hot soup among serving bowls, making sure each gets a good portion of noodles and chicken. Top with reserved scallion greens and drizzle about 1 tablespoon of the soy-vinegar sauce over each bowl. Serve immediately while steaming hot.
Perfect Pairings for Your Ginger Garlic Chicken Noodle Soup
This aromatic soup pairs beautifully with dishes that complement its bold Asian-inspired flavors while adding textural variety to your meal.
Steamed Dumplings: Whether pork, chicken, or vegetable-filled, dumplings provide a satisfying bite alongside the lighter soup and add protein or vegetables to round out the meal.
Crispy Spring Rolls: The crunchy exterior and fresh vegetables inside spring rolls create a perfect textural contrast to the soft noodles and tender chicken in the soup.
Cucumber Salad with Rice Vinegar Dressing: A cool, refreshing cucumber salad cuts through the richness of the broth while echoing the Asian flavor profile with its tangy dressing.
Crusty Bread: Simple but effective, warm garlic bread rolls are perfect for soaking up the flavorful broth without competing with the ginger and garlic notes.
Pickled Vegetables: Tangy pickled carrots, radishes, or daikon add a bright, acidic element that balances the warm, savory soup and aids digestion.
Sticky Garlic Chicken Noodles: For those extra hungry evenings, serve alongside this noodle dish for a complete Asian-inspired feast.
Thai Drunken Noodles: Another noodle option that brings complementary Thai flavors to your dinner spread.
Keeping Your Soup Fresh
Store leftover soup in an airtight container in the refrigerator for up to 4 days. I recommend storing the noodles separately if possible since they can become mushy when sitting in broth overnight. The soy-vinegar sauce keeps for up to 2 weeks refrigerated in a sealed jar.
For reheating, gently warm the soup on the stovetop over medium-low heat until heated through. If your noodles were stored separately, add them during the last few minutes of reheating. You can also freeze the broth and chicken for up to 3 months, but skip freezing the noodles and cook fresh ones when ready to serve.
This soup is incredibly versatile and tastes even better the next day as the flavors continue to develop. I usually make a double batch on Sunday so we have quick lunches throughout the week.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time to 10-12 minutes as breasts cook faster and can become dry if overcooked. Thighs stay more tender and flavorful in soup.
What if I don’t have black rice vinegar?
Regular rice vinegar or white wine vinegar works well. Start with 2-3 tablespoons and adjust to taste since they’re slightly less mellow than black rice vinegar.
Can I make this soup spicy?
Absolutely! Add more crispy chili oil to the sauce drizzle, or stir in red pepper flakes or sriracha directly into the broth for heat throughout the soup.
Aromatic Ginger Scallion Chicken Noodle Soup
Ingredients
Equipment
Method
- In a 4-to-5-quart pot, combine chicken thighs, sliced garlic, chopped ginger, scallion whites (reserve greens), kosher salt, pepper, and water. Bring to boil over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until chicken reaches 165°F internal temperature and is cooked through, about 15 minutes.
- During the first 5 minutes of simmering, whisk together black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl. Stir in crispy chili oil to taste.
- Remove cooked chicken from pot using tongs and transfer to cutting board. Immediately add dried ramen noodles and carrot matchsticks to simmering broth, cooking for 3 minutes until tender. While the noodles cook, use two forks to shred chicken into bite-sized pieces.
- Return shredded chicken to pot. Gently stir and rewarm for about 1 minute. Taste and adjust seasoning with more salt or pepper if needed.
- Divide hot soup with noodles and chicken among serving bowls. Top each bowl with reserved scallion greens. Drizzle each serving with about 1 tablespoon soy-vinegar sauce. Serve immediately.
