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Aromatic Ginger Scallion Chicken

Category: Everyday Mains Made Simple

This dish features succulent chicken thighs gently simmered with fresh ginger, garlic, and scallion whites, creating a fragrant broth infused with warmth and depth. Tender ramen noodles and matchstick carrots are added to the flavorful broth, melding perfectly with the shredded chicken. A vibrant sauce made of black rice vinegar, soy sauce, and toasted sesame oil, enhanced by a touch of crispy chili oil, is drizzled over each serving to add bright, tangy layers and subtle heat. Garnished with scallion greens, the dish delivers a perfect balance of freshness and savoriness, ideal for a comforting meal.

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Breanna smiling at the camera.
Created By Breanna
Last updated on Fri, 12 Dec 2025 21:56:13 GMT
A bowl of soup with noodles and vegetables. Save
A bowl of soup with noodles and vegetables. | foodiffy.com

This aromatic ginger scallion chicken noodle soup is perfect for cozy nights when you want something comforting but bright with fresh flavors that feel special without a lot of fuss. It combines tender chicken, a zingy broth, and a tangy soy vinegar drizzle to bring everything to life in the bowl.

I first made this recipe on a chilly evening when I wanted something hearty yet flavorful and it quickly became a family favorite for winding down after a busy day.

Ingredients

  • Boneless skinless chicken thighs: deliver tender juicy meat that stands up well to simmering
  • Garlic and fresh ginger: add warm aromatic depth for a soup that feels vibrant
  • Scallions separated into whites and greens: provide layers of flavor and garnish with freshness
  • Kosher salt: seasons gently and evenly while freshly ground pepper adds subtle heat
  • Dried ramen or curly noodles: soak up the broth easily and bring comforting texture
  • Carrot matchsticks: add a slight sweetness and a little crunch to balance the softness
  • Black rice vinegar: introduces a tangy note that brightens the broth
  • Soy sauce: deepens the savory umami profile making every bite satisfying
  • Toasted sesame oil: introduces a nutty richness that rounds out the sauce drizzle
  • Crispy chili oil: offers a spicy kick adjust the amount to suit your taste

Instructions

Build The Broth:
In a large 4 to 5-quart pot, combine chicken thighs, sliced garlic, finely chopped ginger, scallion whites, kosher salt, freshly ground pepper, and water. Bring to a boil over high heat. Once boiling, lower to medium low and let it simmer uncovered. Stir occasionally to meld flavors as the chicken cooks tender and fully through about 15 minutes.
Prepare The Sauce:
While the soup simmers, whisk together black rice vinegar, soy sauce, and toasted sesame oil in a medium bowl. Add crispy chili oil according to your spice preference to make a tangy sauce drizzle that will brighten the soup at the end.
Shred Chicken And Cook Noodles:
When the chicken is tender, remove it with tongs onto a cutting board. Add dried noodles and carrot matchsticks to the simmering broth cooking according to noodle package directions usually 3 to 4 minutes. Use two forks to shred the cooked chicken into bite size pieces.
Combine And Finish:
Once the noodles are tender, return shredded chicken to the pot. Stir gently to warm through for about one minute. Taste and adjust salt or pepper. Sometimes I add a splash more soy sauce here to deepen the flavor.
Serve And Garnish:
Ladle hot soup into bowls ensuring a good mix of broth, noodles, and chicken. Top each bowl with generous scallion greens for freshness and a bit of crunch. Drizzle about one tablespoon of the soy vinegar sauce over each serving and let everyone add more if desired. Serve immediately for best flavor.
A bowl of soup with noodles and vegetables.
A bowl of soup with noodles and vegetables. | foodiffy.com

One memorable family night we sat with bowls of this steaming soup and plenty of chili oil to pass around and it felt like the perfect winter ritual.

Storage Tips

Store leftover soup in an airtight container in the fridge for up to 3 days. Keep noodles separate if possible to avoid sogginess, then reheat soup and add noodles fresh or warm them briefly in broth. Soup also freezes well though noodle texture changes, so I prefer to freeze broth and chicken only.

Ingredient Swaps

Chicken breast can be used though thighs stay juicier and more flavorful. Rice noodles or soba noodles work if you want a different texture but adjust cooking times accordingly. White vinegar can replace black rice vinegar if needed though the flavor will be less complex. You can swap chili oil for a sprinkle of crushed red pepper flakes to keep it simple.

Serving Ideas

Serve with a side of steamed greens or a simple cucumber salad to brighten the meal. Offer extra chili crisp and soy vinegar drizzle on the table so guests can customize heat and tang. A soft boiled egg on top adds richness and extra protein for a heartier bowl.

A bowl of soup with noodles and vegetables.
A bowl of soup with noodles and vegetables. | foodiffy.com

This soup delivers a bright, comforting flavor with a simple preparation that fits any busy weeknight. Enjoy it fresh with plenty of chili oil for added warmth.

Frequently Asked Recipe Questions

→ What cut of chicken works best for this dish?

Boneless skinless chicken thighs are ideal as they stay tender and absorb the flavors of ginger and garlic beautifully during simmering.

→ Can I use different noodles other than ramen?

Yes, dried curly noodles or any quick-cooking noodles will work well, absorbing the broth and texture equally nicely.

→ How is the soy-vinegar sauce prepared?

The sauce combines black rice vinegar, soy sauce, toasted sesame oil, and optional crispy chili oil for a tangy and slightly spicy drizzle that brightens the dish.

→ What is the role of scallion whites versus greens?

Scallion whites are simmered with the chicken to infuse flavor, while scallion greens are added fresh on top for crunch and freshness.

→ How long should the chicken simmer?

Simmer the chicken for about 15 minutes until tender and cooked through, allowing flavors to develop in the broth.

Aromatic Ginger Scallion Chicken

Delicious chicken simmered with ginger and scallions, paired with noodles and a flavorful soy-vinegar sauce.

Preparation Time
15 mins
Time to Cook
25 mins
Overall Time
40 mins
Created By: Breanna

Type of Recipe: Lunch & Dinner

Cooking Difficulty: Suitable for Beginners

Cultural Origin: Asian Fusion

Portion Size: 4 Number of Servings (4 servings)

Dietary Options: Dairy-Free

Ingredients Required

→ Broth and Chicken

01 900 g boneless skinless chicken thighs
02 6 garlic cloves, thinly sliced
03 1 piece ginger (7.5 cm), peeled and finely chopped
04 1 bundle scallions (170 to 225 g), thinly sliced, whites and greens separated
05 4 tsp kosher salt
06 Freshly ground black or white pepper, to taste
07 2.4 L water

→ Noodles and Vegetables

08 225 g dried ramen noodles or dried curly noodles
09 120 g carrot, cut into thin matchsticks

→ Sauce Drizzle

10 60 ml black rice vinegar
11 60 ml soy sauce
12 30 ml toasted sesame oil
13 Crispy chili oil, to taste

Guide to Cooking

Step 01

Combine chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, pepper, and water in a 4-to-5-quart pot. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered, stirring occasionally, until chicken is tender and cooked through, about 15 minutes.

Step 02

Whisk together black rice vinegar, soy sauce, and toasted sesame oil in a bowl. Stir in crispy chili oil to taste, adjusting the heat level as desired.

Step 03

Remove chicken pieces using tongs and transfer to a cutting board. Add dried noodles and carrot matchsticks to simmering broth, cooking according to package instructions, approximately 3–4 minutes. Shred the cooked chicken using two forks into bite-sized pieces.

Step 04

Return shredded chicken to the pot with noodles and carrots. Stir gently and rewarm for 1 minute. Taste the broth and adjust seasoning with additional salt, pepper, or soy sauce if needed.

Step 05

Ladle the soup with noodles and chicken into bowls. Top each with a generous handful of reserved scallion greens. Drizzle about 15 ml of the prepared soy-vinegar sauce over each serving. Serve immediately and allow individuals to add more sauce or chili oil as preferred.

Extra Suggestions

  1. Use fresh ginger and scallions to enhance the aroma and flavor. Adjust chili oil to control spiciness.

Necessary Equipment

  • 4-to-5-quart cooking pot
  • Cutting board
  • Tongs
  • Mixing bowl
  • Two forks

Allergen Info

Always check ingredient labels for allergens, and talk to a health expert if you’re unsure.
  • Contains soy (soy sauce) and gluten (if non-gluten-free noodles are used)

Nutritional Info (Per Serving)

Nutrition facts are for general information and shouldn’t replace professional health advice.
  • Energy (Calories): 420
  • Fats: 12 g
  • Carbohydrates: 50 g
  • Protein: 35 g