Ginger Garlic Chicken Noodle Soup Recipe

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Democracy Dies in Darknessclock35 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Ann Maloney

Smitten Kitchen blogger and cookbook author Deb Perelman says this is her go-to soup on a chilly weeknight and the first recipe she developed for her third cookbook, “Smitten Kitchen Keepers.” Instead of buying chicken stock, she simmers boneless, skinless chicken thighs with aromatics to create a base. The soup also gets a flavor boost from ginger, garlic and scallions. It is finished at the table with a quick sauce made of Chinkiang vinegar, soy sauce, sesame oil and chili crisp for heat. To accommodate varying spice preferences, serve the chili crisp separately at the table, so people can add as much as they like.

Refrigerate for up to 4 days (see NOTES).

Chinkiang vinegar, also called black rice vinegar, can be found at well-stocked supermarkets, Asian markets and online.

Storage: Refrigerate the soup for up to 4 days.

Where to buy: Chinkiang vinegar can be found at Asian markets or online.

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Ingredients

measuring cup

Servings: 6-8 (makes about 12 cups)

For the soup

For the sauce

Directions

Time Icon Total: 35 mins

  • Step 1

    Make the broth: In a 4- to 5-quart pot over high heat, combine the water, chicken, garlic, ginger, scallion whites, salt and pepper, if using, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the chicken is tender and cooked through, about 15 minutes.

  • Step 2

    Make the sauce: While the chicken simmers, in a small bowl, whisk together the vinegar, soy sauce, sesame oil and chili crisp, to taste, if using.

  • Step 3

    Make the soup: Using a slotted spoon or tongs, transfer the chicken to a cutting board. Add the noodles (see Notes) and carrots to the broth and cook following the directions on the noodle package, about 3 minutes.

  • Step 4

    While the noodles cook, using two forks, shred the chicken into bite-size pieces. Return the chicken to the pot and rewarm for 2 minutes. Taste, and season with more salt and/or pepper, as needed, keeping in mind that the finishing sauce will add both saltiness and heat.

  • Step 5

    Divide the soup among bowls. Add the scallion greens, and drizzle each bowl with 1 teaspoon of the soy sauce mixture, placing extra sauce and chili crisp on the table, if desired.

    • Substitutions

    If you don't have ramen noodles >> use your favorite thin noodles, including Chinese noodles and angel hair pasta.

    No Chinkiang vinegar >> substitute with rice vinegar, white wine vinegar or apple cider vinegar.

    Notes

    Add the noodles right before serving or they will keep “drinking” the broth until there is little left. If you do not plan to eat all of the soup at once, add the carrot as directed and cook for about 3 minutes. Then, cook the noodles separately, drain them and add them to the serving bowls before ladling over the soup; and store the soup and noodles separately in the refrigerator.

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    Nutritional Facts

    Per serving (1 1/2 cups), based on 8

    • Calories

      266

    • Fat

      6 g

    • Saturated Fat

      1 g

    • Carbohydrates

      26 g

    • Sodium

      912 mg

    • Cholesterol

      94 mg

    • Protein

      26 g

    • Fiber

      2 g

    • Sugar

      2 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Smitten Kitchen Keepers” by Deb Perelman (Alfred A. Knopf, 2022).

    Tested by Ann Maloney and Suzy Leonard.

    Published January 9, 2023

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