Ginger Garlic Chicken Noodle Soup
A flavorful and comforting Ginger Garlic Chicken Noodle Soup inspired by NYC Chinatown.
Equipment
- Pot
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs
- 6 cloves garlic thinly sliced
- 3 inches ginger peeled and finely chopped
- 1 bundle scallions 6-8 oz., whites and greens separated
- 4 teaspoon kosher salt
- to taste freshly ground white or black pepper
- 10 cups water
- 8 oz dried curly noodles or other dried ramen-style
- 1 cup carrot sliced into thin matchsticks
To Finish
- ¼ cup black rice vinegar
- ¼ cup soy sauce
- 2 tablespoon toasted sesame oil
- to taste crispy chili oil
Instructions
Cooking Instructions
- Bring the chicken, garlic, ginger, scallion whites, salt, pepper, and water to a boil in a 4-to-5-quart pot. Reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the chicken is very tender and cooked through, about 15 minutes.
- While the soup simmers, whisk together the vinegar, soy sauce, and sesame oil in a bowl, and add as much or as little chili crisp as desired.
- Remove the chicken with tongs, and transfer it to a cutting board. Add the noodles and carrot to the broth, following the cooking-time estimation from the noodles’ package directions. Use two forks to shred the chicken into bite-sized pieces. Once the noodles are done, return the chicken to the pot, and rewarm for 1 minute. Taste, adjusting seasoning if needed.
- Divide the soup between bowls. Add a handful of scallion greens and drizzle each bowl with 1 tablespoon of the soy sauce mixture, adding more to taste.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 1500mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 3mg
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