FRASER ELISABETH TAN, PHD

Ginger Garlic Chicken Noodle Soup

Who says a rich satisfying chicken noodle soup has to take forever? The broth for this one comes together relatively quickly, and makes a great base to explore with from there! Ginger and garlic add an Asian flavor to the soup that goes very well with ramen, udon or rice noodles. Throw in whatever veggies you have on hand! Though, as I found out the hard way, red onion and red cabbage will turn your soup.... blue....

Serves 4-6 EF DF

Ingredients

  • Soup
  • 2 pounds boneless skinless chicken thighs
  • 6 cloves garlic, thinly sliced
  • 3-inch piece of ginger, minced (or sliced)
  • 1 bundle scallions, thinly sliced, whites and green separated
  • 4 teaspoons kosher salt
  • freshly ground white or black pepper
  • 10 cups water
  • 8 ounces dried curly ramen noodles
  • 1 cup carrot, thinly sliced matchstick style
  • Finish
  • 1/4 cup black rice vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons toasted sesame oil
  • crispy chili oil, to taste

Equipment

  • big soup pot

Directions

  1. Bring the chicken, ginger, garlic, scallion (white parts only), salt, pepper and water to a boil. Reduce heat to medium and simmer for 15 minutes or so until the chicken is very tender and cooked through.
  2. Meanwhile, whisk together the vinegar, soy sauce and sesame oil (and chili crisp if using).
  3. Cook the noodles according to the package directions, then drain and reserve.
  4. After 15 minutes, remove the chicken and shred to bite sized pieces. Return to the pot, then taste the soup for seasonings.
  5. To serve, add a portion of noodles to each bowl, and top with soup. Drizzle the finish over the soup, and dress with scallion greens.

Notes

  • If you’re sick with a sore throat or otherwise can’t eat much, this broth is delicious for sipping!
  • Don’t use chicken breasts - the fat from the thighs is what makes the broth so unctuous.
  • I can’t be bothered to mince ginger, so I just slice coins, then fish them out before serving the soup.
  • To refrigerate the soup, cook the noodles separately and add to individual bowls before serving, otherwise they will get soggy in the soup when stored.

Source: Smitten Kitchen Keepers p. 71