This cozy Aromatic Ginger Garlic Chicken Noodle Soup comes together in about 30 minutes and one pot for a quick and easy weeknight dinner that your family will love! Switch up the noodles, veggies, or even the proteins to suit your taste, or use it as a “clean out the fridge” meal to get rid of leftovers and those odds and ends waiting to be used!
Ingredients For Chicken Noodle Soup
- 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
Let’s Get Cooking!
Step 1: Sauté Aromatics
Start by heating a large pot over medium heat. Add 2 tablespoons of olive oil (or whatever oil you have on hand). Toss in the sliced garlic and ginger, stirring frequently until fragrant about 1-2 minutes. It’s the smell that makes your heart flutter! Then, add the sliced scallion whites and sauté for another minute until they soften and turn translucent.
Step 2: Add Chicken
Next, put in those lovely chicken thighs along with 4 teaspoons of kosher salt and a couple pinches of fresh black pepper. Cook until browned, about 4-5 minutes per side. You want that nice golden sear on the chicken to build flavor!
Step 3: Deglaze
Here’s where the magic happens, add in 10 cups of water (or broth!) and scrape the yummy bits off the bottom of the pot. Those crispy bits are packed with flavor, and you want them in our soup. Bring it all to a simmer, then reduce the heat and let it bubble gently for about 15 minutes while you prepare the noodles.
Step 4: Cook Noodles
After 15 minutes, carefully remove the chicken and shred it with two forks. Feel free to get in there and shred like a pro! Toss the shredded chicken back into the pot along with your 8 oz of dried ramen noodles and 1 cup of carrot matchsticks. Cook until the noodles are tender, around 4-5 minutes.
Step 5: Add Seasoning
Stir in 1/4 cup of black rice vinegar and 1/4 cup of soy sauce. Now, throw in that golden 2 tablespoons of toasted sesame oil as well. Taste and adjust the seasoning, add more salt if needed, or a splash more vinegar for zing!
Step 6: Serve
Ladle your delicious chicken noodle soup into bowls and garnish with the scallion greens and a drizzle of crispy chili oil! Who’s ready for a warm bowl of comfort?
Why I Love This Recipe
This Aromatic Ginger Garlic Chicken Noodle Soup is my go-to recipe when I need a cozy meal that hits all the right notes, comfort food at its finest! I’m a real sucker for the warm aroma of ginger and garlic wafting through my kitchen, especially on chilly days. The best part is how versatile it is, you can use whatever you’ve got on hand, which is a lifesaver during busy weeks! This soup is often the star of my busy weeknight dinners, and it never fails to impress my family!
If you loved this soup, be sure to check out my Chicken Tortilla Soup, my Potsticker Soup, or my Italian Penicillin Soup!
Tips for Success
Quick & Easy
This recipe comes together in under 30 minutes! Perfect for those hectic weeknights when you need a nourishing meal fast.
One Pot
Everything happens in one pot, making cleanup a breeze. Seriously, no one likes a sink full of dishes after a long day, right?
Budget-Friendly
Most of the ingredients are pantry staples! You can whip this up without breaking the bank, which is great for families on a budget.
Customizable
Feel free to switch up the chicken for turkey or tofu, the noodles for something gluten-free, or even add more veggies. It’s all about using what you have!
Comfort Food
It’s loaded with tons of flavor and makes a perfect meal on a rainy day or when you’re feeling under the weather. Honestly, it’s like getting a warm hug in a bowl!
Serving and Storage Tips
Serving Suggestions
Serve this soup with some crusty bread, rice, or even a side salad for a complete meal. You can top it with fresh herbs for an extra pop of flavor.
Storage
This soup will keep in the refrigerator for about 3-4 days. Just let it cool completely before transferring it to airtight containers.
Reheating Instructions
To reheat, simply warm it up on the stove over medium heat, adding a splash of water or broth if it thickens up too much.
Freezer Friendly
Yes! This soup freezes beautifully. Just let it cool completely, then store it in freezer-safe containers. It will last for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat as mentioned above!
This aromatic ginger garlic chicken noodle soup is more than just a meal; it’s a warm embrace on the busiest nights. Trust me, you’ll want to make it again and again. Enjoy cooking, and happy eating! For more recipes, Follow us on Pinterest
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Aromatic Ginger Garlic Chicken Noodle Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free option available
Description
A cozy and flavorful chicken noodle soup that comes together in about 30 minutes. Perfect for busy weeknight dinners!
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
- Start by heating a large pot over medium heat. Add 2 tablespoons of olive oil and toss in the sliced garlic and ginger, stirring frequently until fragrant, about 1-2 minutes.
- Add the sliced scallion whites and sauté for another minute until they soften and turn translucent.
- Next, add the chicken thighs, kosher salt, and black pepper. Cook until browned, about 4-5 minutes per side.
- Add the water (or broth) and deglaze the pot, scraping the flavorful bits from the bottom. Bring to a simmer and let it bubble gently for about 15 minutes.
- Carefully remove the chicken and shred it. Return the shredded chicken to the pot along with the ramen noodles and carrot matchsticks. Cook until the noodles are tender, around 4-5 minutes.
- Stir in the black rice vinegar and soy sauce, followed by the toasted sesame oil. Adjust seasoning as necessary.
- Ladle the soup into bowls, garnish with scallion greens, and drizzle with crispy chili oil if desired.
Notes
This soup can be customized with leftover vegetables or proteins. It keeps well in the fridge for 3-4 days or can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg