Ginger scallion chicken noodle soup with tender chicken and noodles in a savory ginger-garlic broth, finished with sizzling, ginger scallion oil.
The minute the weather turns chilly, I start running to make this ginger scallion chicken noodle soup. It has all the comfort of a classic chicken noodle soup, but the broth is loaded with fresh ginger, garlic and little soy sauce, so every spoonful tastes bright, savory and is oh-so warming.
Then I spoon over a generous drizzle of homemade ginger scallion oil, and honestly, that’s the part everyone fights over. If you like this recipe, try my Potsticker Noodle Bowl with Beef next! My Broccoli Cheddar Beef Bowls are a family favorite, too!
This is the soup I make when someone in our house is feeling a little sniffly, when it’s raining outside or when I just need dinner to feel like a hug.
Ruby loves slurping up the noodles, my husband piles his bowl high with chili crisp and I get a pot of something nourishing on the table in about 45 minutes. No simmering all day, no fuss.
If you’ve been looking for an easy homemade chicken noodle soup with a little more personality, you’re going to love this one.
WHY YOU’LL LOVE THIS RECIPE
I love that this ginger chicken noodle soup tastes like it’s been simmering for hours, even though it comes together in under an hour. Searing the chicken thighs first and blooming the ginger, garlic and scallions in sesame oil builds so much flavor right at the start.
The ginger scallion oil is what makes this soup special. You pour hot oil over fresh ginger and scallions, it sizzles and smells incredible, and then you spoon it over each bowl. It adds a fresh, punchy, savory finish that takes a simple Asian chicken noodle soup to a whole new level.
It’s also so easy to make your own. You can use whatever noodles you have, keep it mild for little ones or load it up with chili crisp and lime for the grown-ups. Everyone gets the bowl they want from one pot.
INGREDIENTS
Chicken thighs: Boneless, skinless thighs stay juicy and tender as they simmer, so you never end up with dry, stringy chicken.
Avocado oil or olive oil: For searing the chicken until golden.
Sesame oil: Adds a toasty, nutty flavor to the aromatics.
Fresh ginger and garlic: The garlic might sound like a ton but honestly, it MAKES this recipe.
Green onions: The whites go into the soup base for a mellow onion flavor, and more go into the ginger scallion oil.
Chicken broth: The base of the soup. I like low-sodium broth so I can control the salt.
Soy sauce: Adds savory, salty depth to the ginger garlic broth.
Rice vinegar: A splash of gentle acidity keeps the broth tasting bright.
Honey: Just a teaspoon to round out the flavors.
White pepper: Earthier and a little more floral than black pepper, it’s classic in Asian-style soups.
Noodles: Ramen, udon, lo mein or rice noodles all work beautifully. Use whatever your family loves.
Neutral oil: Avocado oil or another neutral oil gets heated and poured over the ginger and scallions to make the ginger scallion oil.
For serving: Sriracha or chili crisp, sesame seeds, fresh cilantro and lime wedges are all optional, but they make each bowl extra special.
HOW TO MAKE GINGER SCALLION CHICKEN NOODLE SOUP
Sear the chicken: I pat the chicken thighs dry first andthen season them with salt and pepper. Next, sear them in a Dutch oven over medium-high heat for 3 to 4 minutes per side until golden. They don’t need to be cooked through yet; move them to a plate.
Bloom the aromatics: Turn the heat down to medium and add the sesame oil, ginger, garlic and the white parts of the green onions. Stir for 1 to 2 minutes, just until your kitchen smells amazing.
Build the broth: Pour in the chicken broth and scrape up all those browned bits from the bottom of the pot. That’s pure flavor! Then stir in the soy sauce, rice vinegar, honey and white pepper.
Simmer the chicken: Return the chicken to the pot, bring it to a gentle simmer, cover and cook for 15 to 20 minutes until the chicken is cooked through and tender.
Make the ginger scallion oil: While the soup simmers, I put the sliced green onions and grated ginger in a heat-safe bowl. Heat the oil in a small saucepan until it’s hot and shimmering, then carefully pour it over the ginger and scallions. It will sizzle loudly, which is exactly what you want. Stir in the sesame oil, salt and soy sauce.
Shred the chicken: Take the chicken out of the broth, shred or chop it into bite-sized pieces, and add it back to the pot.
Cook the noodles: Bring the broth back to a gentle boil, add the noodles and cook until just tender according to the package.
Season and serve: Taste the broth and adjust with a little more soy sauce, salt, vinegar or pepper. Ladle the soup into bowls, spoon over plenty of ginger scallion oil and finish with sesame seeds, chili crisp, cilantro or a squeeze of lime.
SUBSTITUTIONS AND VARIATIONS
Short on time? Use a rotisserie chicken. Skip the searing step, bloom the aromatics, add the broth and seasonings, simmer for about 10 minutes, then stir in the shredded chicken with the noodles. It’s my go-to shortcut on busy weeknights.
You can use chicken breasts instead of thighs. Just keep an eye on them, since they cook faster and can dry out. Pull them as soon as they’re cooked through.
For a gluten free chicken noodle soup, use tamari or coconut aminos instead of soy sauce and go with rice noodles.
I love adding greens for extra veggies. Baby bok choy, spinach, sliced mushrooms or shredded carrots can all go in with the noodles and cook in just a few minutes.
If you love heat, add a pinch of red pepper flakes with the garlic or stir a spoonful of chili crisp right into the ginger scallion oil.
STORAGE AND MAKE AHEAD
Leftover soup keeps in an airtight container in the fridge for 3 to 4 days. If I know I’ll have leftovers, I cook the noodles separately and store them on their own. Noodles keep soaking up broth as they sit, so they get soft and the soup gets thick.
To make it ahead, prepare the broth and chicken up to 3 days in advance, then reheat and cook the noodles fresh right before serving.
This soup freezes well without the noodles. Freeze the broth and chicken for up to 3 months, thaw overnight in the fridge, and add freshly cooked noodles when you reheat.
Store the ginger scallion oil in a sealed jar in the fridge and use it within about 5 days. Let it sit at room temperature for a few minutes before serving, since the oil can firm up when cold.
SERVING AND PAIRING
This ginger chicken soup is a complete meal on its own, but I love adding something on the side. Crispy potstickers, dumplings or spring rolls are always a hit at our table.
A simple cucumber salad with rice vinegar and sesame seeds is fresh and crunchy, and it balances the warm, savory broth perfectly.
I like setting out the toppings so everyone can build their own bowl. Ruby gets hers plain with extra noodles, while my husband and I go big on chili crisp, cilantro and lime.
TIPS AND PROBLEM SOLVING
If the broth tastes flat, it usually needs a little more salt or acid. Add a splash of soy sauce or rice vinegar, a little at a time and taste as you go.
If the noodles are getting mushy, they’ve been sitting in the hot broth too long. Serve the soup right away, or cook the noodles separately and add them to each bowl.
Make sure the oil is truly hot before pouring it over the ginger and scallions. If it doesn’t sizzle, heat it a little longer so the aromatics release their full flavor. Always use a heat-safe bowl and pour slowly.
My favorite ginger tip: peel it with the edge of a spoon, grate it on a microplane and keep extra ginger in the freezer. Frozen ginger is actually even easier to grate!
FREQUENTLY ASKED QUESTIONS
What is ginger scallion oil?
It’s a simple sauce made by pouring hot oil over fresh ginger and scallions, then seasoning it with salt, soy sauce and sesame oil. It’s delicious spooned over noodles, rice, eggs or grilled chicken too.
What noodles are best for chicken noodle soup?
Ramen noodles are springy and slurpable, udon is thick and chewy, lo mein is a classic and rice noodles make it gluten free. They all work, so go with your favorite.
Can you freeze chicken noodle soup?
Yes! Freeze the broth and chicken without the noodles for up to 3 months. Cook fresh noodles when you reheat so they don’t turn mushy.
Can I use chicken breasts instead of thighs?
You can, but thighs stay juicier. If you use breasts, start checking them a few minutes early so they don’t overcook.
Is this soup spicy?
Not at all on its own. The ginger gives it a gentle warmth, and you can add as much chili crisp or Sriracha as you like at the table.
How is this different from regular chicken noodle soup?
This ginger garlic chicken noodle soup skips the classic carrots and celery in favor of fresh ginger, garlic, soy sauce and sesame oil, so the broth is savory, aromatic and a little Asian-inspired.
OTHER RECIPES TO TRY
Creamy Apple Cider Chicken & Gnocchi with Bacon
Beer Braised Beef with Cheddar Mashed Potatoes
Butternut Squash Alfredo with Crispy Pancetta
One Pan Creamy Sausage and Orzo
Ginger Scallion Chicken Noodle Soup
Ingredients
For the Soup
- 1 ½ lbs boneless skinless chicken thighs
- 1 tbsp avocado oil or olive oil
- 1 tsp kosher salt plus more to taste
- ½ tsp black pepper
- 1 tbsp sesame oil
- 2 tbsp freshly grated ginger
- 6 cloves garlic minced
- 4 green onions thinly sliced, whites and greens separated
- 8 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- ½ tsp white pepper
- 8 oz noodles such as ramen, udon, lo mein, or rice noodles
For the Ginger Scallion Oil
- 4 green onions thinly sliced
- 1 tbsp freshly grated ginger
- ¼ cup avocado oil or another neutral oil
- 1 tsp sesame oil
- ½ tsp kosher salt
- 1 tsp soy sauce
For Serving
- Sriracha or Chili crisp optional
- Sesame seeds
- Fresh cilantro optional
- Lime wedges optional
Instructions
- Pat the chicken thighs dry and season with salt and black pepper. Heat avocado oil in a large Dutch oven or soup pot over medium-high heat.
- Add the chicken and sear for 3–4 minutes per side, until golden brown. The chicken does not need to be cooked through. Transfer to a plate.
- Reduce the heat to medium. Add the sesame oil, grated ginger, garlic, and the white parts of the green onions. Cook for 1–2 minutes, stirring frequently, until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the soy sauce, rice vinegar, honey, and white pepper.
- Return the chicken thighs to the pot. Bring the broth to a gentle simmer, cover, and cook for 15–20 minutes, or until the chicken is cooked through and tender.
- While the soup cooks, combine the sliced green onions and grated ginger in a heat-safe bowl. Heat the avocado oil in a small saucepan over medium-high heat until hot and shimmering. Carefully pour the hot oil over the ginger and scallions. Stir in the sesame oil, salt, and soy sauce. Set aside.
- Remove the cooked chicken from the broth and shred or chop it into bite-sized pieces. Return it to the pot.
- Bring the broth back to a gentle boil and add the noodles. Cook according to package directions until just tender.
- Taste the broth and adjust with additional soy sauce, salt, rice vinegar, or pepper as needed.
- Divide the noodles, chicken, and broth among bowls. Spoon a generous amount of ginger scallion oil over each serving. Finish with sesame seeds, Sriracha or chili crisp if using, cilantro, and/or a squeeze of lime.
