Ginger Garlic Chicken Noodle Soup
A comforting Ginger Garlic Chicken Noodle Soup inspired by NYC Chinatown, perfect for cozy meals.
Equipment
- 4-to-5-quart pot
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 6 garlic cloves, thinly sliced
- 3 inches ginger, peeled and finely chopped
- 1 bundle (6-8 oz.) scallions, thinly sliced, whites and greens separated
- 4 teaspoon kosher salt
- freshly ground white or black pepper
- 10 cups water
- 8 oz dried curly or ramen-style noodles
- 1 cup sliced carrot, cut into thin matchsticks about ½ full-sized carrot
To Finish
- ¼ cup black rice vinegar
- ¼ cup soy sauce
- 2 tablespoon toasted sesame oil
- crispy chili oil to taste
Instructions
- Bring the chicken, garlic, ginger, scallion whites (reserve greens), salt, pepper and water to a boil in a 4-to-5-quart pot. Reduce the heat to medium-low, and simmer, uncovered, until the chicken is tender, about 15 minutes.
- While the soup simmers, whisk together the vinegar, soy sauce, and sesame oil in a bowl, and add chili oil to taste.
- Remove the chicken with tongs, transfer it to a cutting board. Add the noodles and carrot to the broth according to noodles’ package directions. Shred the chicken into bite-sized pieces. Return the chicken to the pot and rewarm for 1 minute. Taste and adjust seasoning if needed.
- Divide the soup between bowls, add scallion greens, and drizzle each bowl with 1 tablespoon of the soy sauce mixture, adding more to taste.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 1300mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 120IUVitamin C: 30mgCalcium: 5mgIron: 15mg
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