Aromatic Ginger Garlic Chicken Noodle Soup

There’s nothing quite like a steaming bowl of Aromatic Ginger Garlic Chicken Noodle Soup to chase away the chill of a rainy evening or lift your spirits on a tired day. This recipe has been a staple in my kitchen for years, and I swear it has the power to soothe a soul. In the heart of this dish, you’ll find vibrant flavors—zesty garlic, warming ginger, tender chicken, and hearty noodles—which come together to create a cozy hug in a bowl. Each slurp of this comforting broth whispers home-cooked bliss, and honestly, there’s no better way to savor it than with loved ones gathered around the table.

What makes this recipe special

Let’s get into why this soup is more than just a dish; it’s an experience! First and foremost, the flavor profile is nothing short of a flavor explosion. The combination of ginger and garlic brings a lively kick that’s balanced by the umami depth of soy sauce and the subtle acidity of black rice vinegar. It’s a celebration of taste, really!

Plus, there’s the ease of making it. This soup comes together in about 30 minutes, which means you can whip it up on a weeknight without feeling like you’ve run a marathon. And let’s not forget the wonderful health benefits packed into each bowl. Ginger is known for its anti-inflammatory properties, garlic is a powerhouse for your immune system, and the chicken adds a good dose of protein. It’s not just delicious; it’s good for you!

Gather these ingredients

So let’s talk about the star players in this recipe because each one plays a critical role in that delightful flavor symphony.

• 2 lb boneless skinless chicken thighs: These are juicy and tender, perfect for soaking up all those aromatic flavors. You can use chicken breasts if you prefer, but thighs add a richness that truly enhances the soup.
• 6 garlic cloves, thinly sliced: Ah, garlic—the aromatic wonder! It adds warmth and depth. Feel free to toss in a couple more if you’re feeling bold.
• 1 piece ginger (3 inches), peeled and finely chopped: That zingy ginger is the secret weapon here. It brings a vibrant kick that just works perfectly with the garlic. If fresh ginger isn’t available, try a bit of ground ginger—but fresh is always best.
• 1 bundle scallions (6 to 8 oz), thinly sliced, divided into whites and greens: The whites pack a mild onion flavor that subtly amplifies the soup, while the greens add a fresh pop of color at the end.
• 4 tsp kosher salt: This is crucial because it pulls all the flavors together. Adjust to taste towards the end!
• Freshly ground black or white pepper, to taste: A sprinkle of this elevates the flavor profile just that much more.
• 10 cups water: This is the base of our beautiful broth. You could use chicken stock for more intensity, but today we are letting those ingredients shine.
• 8 oz dried ramen noodles or dried curly noodles: Choose your noodle adventure! Ramen noodles add a lovely texture, but curly noodles offer a nostalgic homey vibe.
• 1 cup carrot, cut into thin matchsticks: This brings sweetness and crunch. Feel free to swap in other colorful veggies as you please.
• 1/4 cup black rice vinegar: This gives a unique depth to the broth. If you don’t have it, rice vinegar works in a pinch.
• 1/4 cup soy sauce: Go for low-sodium soy if you’re watching your salt intake.
• 2 tbsp toasted sesame oil: This oil is as fragrant as your grandma’s hug, adding an irresistible nutty essence to the mix.
• Crispy chili oil, to taste: This is for that spicy kick! Add it just before serving to keep the flavors crisp.

The cooking process explained

Alright, let’s get cooking! Here’s how to transform these fresh ingredients into something magical.

1. Prep the ingredients: Start by cutting up your chicken thighs into bite-sized pieces, thinly slice your garlic and scallions, chop the ginger, and cut your carrots into matchsticks. It’s all about having a clean, organized mise en place—this makes cooking so much easier!
2. Heat the pot: Grab a large pot and heat it over medium-high heat. Add a splash of sesame oil.
3. Sauté aromatics: Toss in the white parts of the scallions, garlic, and ginger. Sauté them for about 2-3 minutes until they’re dreamy and fragrant. You want to awaken those beautiful aromas—trust me; this is the magic step!
4. Cook the chicken: Add the chopped chicken to the pot, sprinkle with salt and pepper, and stir it until it’s browned on all sides.
5. Add water and rest: Pour in your 10 cups of water gently, scraping up those brown bits from the bottom—flavor gold! Bring it to a simmer.
6. Noodles and veggies: Once the broth simmers, toss in your ramen noodles and matchstick carrots. Cook until the noodles are tender, about 5 minutes.
7. Season the broth: Stir in the soy sauce, black rice vinegar, and the remaining sesame oil. Taste and adjust seasonings as needed!
8. Serve it up: Ladle the soup into bowls, garnishing with the green parts of the scallions and a drizzle of crispy chili oil for that pop of flavor.

Best way to enjoy it

Now, here’s the fun part—serving! I love to present this soup hot, right out of the pot, in oversized bowls. The vibrant colors dance in front of you, a feast for the eyes! If you have any fresh herbs (like cilantro or basil) on hand, sprinkle them on top for an extra layer of freshness. Pair your soup with fluffy dumplings or some crispy spring rolls for a complete meal that’ll surely impress.

Storage and reheating tips

Because let’s be honest, this soup is so good you’ll probably want to make a double batch. Store leftovers in an airtight container in the fridge for up to four days. When you’re ready to devour the rest, just reheat it gently over low heat; add a splash of water if it needs thinning out.

Want to keep some for later? Freeze it in portions! Just leave out the noodles before freezing, as they don’t hold up well. When you’re ready, thaw it in the fridge and add freshly cooked noodles straight to the pot.

Extra tips and advice

A couple of pro tips before you dive in:

• Cook the noodles separately if you need to store leftovers; this keeps them from getting soggy. Plus, you can cook more fresh noodles each time you want to enjoy a bowl!
• Adjust the spice level according to your preference. More chili oil if you’re feeling adventurous, or maybe add a touch of sugar to balance those flavors if you’re craving something sweet!

Creative Twists

Want to play around a bit? Here are some variations to make this soup uniquely yours:

• Add more vegetables: Throw in some bok choy, bell peppers, or mushrooms. They’ll cook down beautifully and add even more flavor and nutrition.
• Swap proteins: Use shrimp, tofu, or even leftover rotisserie chicken. It’s super versatile!
• Experiment with broths: Give low-sodium chicken broth or vegetable broth a whirl for different flavors.
• Herbs and spices: A pinch of five-spice powder or a dash of lime juice at the end can elevate this dish to new heights!

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

Step-by-step instructions

1. Prepare chicken, garlic, ginger, carrots, and scallions.
2. Heat sesame oil in a large pot over medium-high heat.
3. Sauté scallion whites, garlic, and ginger for 2-3 minutes.
4. Add chicken; season with salt and pepper. Brown on all sides.
5. Pour in water, scraping up browned bits. Bring to a simmer.
6. Add noodles and carrots; cook until the noodles are tender (about 5 min).
7. Stir in soy sauce, black rice vinegar, and remaining sesame oil. Adjust to taste.
8. Serve in bowls, garnished with scallion greens and chili oil.

Your questions answered

How long does it take to make this soup? It takes about 30-40 minutes from prep to serving.

Can I use chicken breasts instead of thighs? Absolutely! But thighs will give the dish a richer flavor.

What can I serve with this soup? Pair it with dumplings, spring rolls, or a simple green salad!

Can I make this vegetarian? Yes! Substitute chicken with tofu or chickpeas and use vegetable broth instead.

How do I store leftovers? Keep leftovers in an airtight container in the fridge for up to four days or freeze without noodles for later enjoyment.

So there you have it! Dive into this Aromatic Ginger Garlic Chicken Noodle Soup, and let your culinary journey unfold in aromatic brilliance. As you taste your creation, remember to savor every bite. Cooking is as much about the journey as the destination, and I can’t wait for you to create your own memories with this delightful dish! Happy cooking, and let me know how it turns out!

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Aromatic Ginger Garlic Chicken Noodle Soup

Cooking Method: Simmering Courses: Dinner, Main Course, Soups Recipe Keys: Dairy Free High Protein Non Vegetarian Quick Meals Spicy

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 6 Estimated Cost: $ 15 Calories: 300

Best Season: Winter

Description

Aromatic Ginger Garlic Chicken Noodle Soup is the ultimate comfort dish, featuring zesty garlic, warming ginger, tender chicken, and hearty noodles in a soothing broth.

Ingredients for Aromatic Ginger Garlic Chicken Noodle Soup

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 lb boneless skinless chicken thighs
• 6 cloves garlic, 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 (adjust to taste)
• freshly ground black or white pepper, to taste
• 10 cups water (or chicken stock for more intensity)
• 8 oz dried ramen noodles or dried curly noodles
• 1 cup carrot, cut into thin matchsticks
• ¹⁄₄ cup black rice vinegar (or rice vinegar in a pinch)
• ¹⁄₄ cup soy sauce (low-sodium if preferred)
• 2 tbsp toasted sesame oil
• crispy chili oil, to taste

Cooking Instructions

Steps to Make the Soup

1. Prepare Ingredients

   Cut chicken thighs into bite-sized pieces, slice garlic and scallions, chop ginger, and cut carrots into matchsticks.
   Organize your mise en place for efficient cooking.
   Mark as complete

2. Heat the Pot

   In a large pot, heat a splash of sesame oil over medium-high heat.
   Mark as complete

3. Sauté Aromatics

   Add the white parts of scallions, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
   Mark as complete

4. Cook Chicken

   Add chopped chicken, season with salt and pepper, and stir until browned on all sides.
   Mark as complete

5. Add Water

   Pour in 10 cups of water while scraping up browned bits from the bottom. Bring to simmer.
   Mark as complete

6. Noodles and Veggies

   Once simmering, add ramen noodles and matchstick carrots. Cook for about 5 minutes until noodles are tender.
   Mark as complete

7. Season Broth

   Stir in soy sauce, black rice vinegar, and remaining sesame oil. Taste and adjust seasonings.
   Mark as complete

8. Serve

   Ladle the soup into bowls, garnishing with green parts of scallions and a drizzle of crispy chili oil.
   Serve hot for best flavor.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 1.5g8%

Trans Fat 0g

Cholesterol 75mg25%

Sodium 800mg34%

Potassium 600mg18%

Total Carbohydrate 35g12%

Dietary Fiber 2g8%

Sugars 3g

Protein 24g48%

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Vitamin A 1500 IU

Vitamin C 12 mg

Calcium 60 mg

Iron 2.5 mg

Vitamin D 0 IU

Vitamin E 0.5 IU

Vitamin K 3 mcg

Thiamin 0.1 mg

Riboflavin 0.1 mg

Niacin 5 mg

Vitamin B6 0.5 mg

Folate 20 mcg

Vitamin B12 1 mcg

Pantothenic Acid 0.5 mg

Phosphorus 200 mg

Magnesium 30 mg

Zinc 2 mg

Selenium 25 mcg

Copper 0.2 mg

Manganese 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the fridge for up to four days. Cook noodles separately for storage.

Keywords: ginger garlic soup, chicken noodle soup, comfort food