why make this recipe
Aromatic Ginger Garlic Chicken Noodle Soup is a comforting dish perfect for chilly days or when you’re feeling under the weather. With the wonderful flavors of ginger and garlic, this soup not only warms you up but also offers health benefits. The tender chicken and noodles make it a hearty meal, while the fresh vegetables add a crisp touch. It’s simple to prepare and delicious, bringing the joy of homemade cooking right into your kitchen.
how to make Aromatic Ginger Garlic Chicken Noodle Soup
- In a large pot, combine 10 cups of water, 2 lb of boneless skinless chicken thighs, 6 thinly sliced garlic cloves, and 1 piece of peeled and finely chopped ginger. Bring the mixture to a boil over medium-high heat.
- Once boiling, add 4 tsp of kosher salt and your preferred amount of freshly ground black or white pepper. Reduce the heat to low, cover, and let it simmer for about 30 minutes, until the chicken is cooked through and tender.
- Remove the chicken thighs from the pot and set them aside to cool slightly. Once cooled, shred the chicken into bite-sized pieces.
- In the same pot, add 8 oz of dried ramen noodles or curly noodles, 1 cup of thin matchstick-cut carrots, and the white parts of the 6 to 8 oz of scallions. Let this simmer for another 5-7 minutes, or until the noodles are cooked.
- Stir in 1/4 cup of black rice vinegar, 1/4 cup of soy sauce, and 2 tbsp of toasted sesame oil. Mix well to combine the flavors.
- Add the shredded chicken back in and stir until everything is heated through. Adjust the seasoning if needed.
- Serve the soup hot, garnished with the green parts of the scallions and a drizzle of crispy chili oil to taste.
how to serve Aromatic Ginger Garlic Chicken Noodle Soup
Serve the soup hot in bowls. It’s great on its own or paired with some crusty bread. You can add extra toppings like fresh herbs or additional chili oil if you want some extra spice.
how to store Aromatic Ginger Garlic Chicken Noodle Soup
If you have leftovers, let the soup cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it in portions. Remember to leave some space in the container, as the soup will expand when frozen.
tips to make Aromatic Ginger Garlic Chicken Noodle Soup
- Use fresh ginger and garlic for the best flavor.
- Feel free to add other veggies like spinach or bell peppers to enhance the nutrition and taste.
- If you prefer a thicker broth, you can add less water or use chicken broth instead.
variation
You can easily make this soup vegetarian or vegan by replacing the chicken with tofu or chickpeas and using vegetable broth instead of water. You might also consider using a variety of noodles like udon or soba for a different texture.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use chicken breast if you prefer it. Just be aware that it might cook quicker than thighs, so check for doneness earlier.
2. How spicy is this soup?
The spice level of the soup depends on how much crispy chili oil you add. You can adjust it to your liking!
3. Can I make this soup ahead of time?
Yes, you can prepare the soup in advance, but it’s best to add the noodles just before serving to prevent them from getting mushy.
Aromatic Ginger Garlic Chicken Noodle Soup
Ingredients
For the soup base
- 10 cups water
- 2 lb boneless skinless chicken thighs
- 6 cloves garlic, thinly sliced
- 1 piece ginger, peeled and finely chopped
- 4 tsp kosher salt
- to taste freshly ground black or white pepper
For the noodles and vegetables
- 8 oz dried ramen noodles or curly noodles
- 1 cup thin matchstick-cut carrots
- 6-8 oz scallions, sliced (white parts)
For flavoring
- 1/4 cup black rice vinegar
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
For garnishing
- to taste crispy chili oil
- to taste green parts of the scallions
Method
Preparation
- In a large pot, combine water, chicken thighs, garlic, and ginger. Bring to a boil over medium-high heat.
- Once boiling, add salt and pepper. Reduce heat to low, cover, and let simmer for about 30 minutes until the chicken is cooked and tender.
- Remove chicken thighs from the pot and set aside to cool slightly. Once cooled, shred the chicken into bite-sized pieces.
Cooking
- In the same pot, add noodles, carrots, and the white parts of the scallions. Simmer for another 5-7 minutes or until noodles are cooked.
- Stir in black rice vinegar, soy sauce, and toasted sesame oil. Mix well.
- Add shredded chicken back in and stir until everything is heated through. Adjust seasoning if needed.
Serving
- Serve the soup hot, garnished with green parts of the scallions and crispy chili oil to taste.