Ginger Scallion Chicken Noodle Soup with tender chicken and noodles in a savory ginger-garlic broth, finished with flavorful ginger scallion oil.

This is an image of ginger scallion chicken noodle soup in a bowl with a spoon resting in the bowl.
This is an image of ginger scallion chicken noodle soup in a bowl with a spoon resting in the bowl.

Ginger Scallion Chicken Noodle Soup

Taylor Jackzen
This Ginger Scallion Chicken Noodle Soup is cozy, flavorful, and packed with tender chicken and noodles in a savory ginger-garlic broth. Finished with homemade ginger scallion oil, it’s an easy, comforting dinner for chilly days or nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Servings 4

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.