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Gingery, Garlicky Chicken Noodle Soup to Warm Right You Up

Ginger garlic chicken noodle soup from Smitten Kitchen Keepers
Prep Time
10 min
Cook Time
35 min
Yields
4-6 servings

On a cold winter weekend day when nobody wants to go outside, there are few better things than a pot of chicken noodle soup, quietly simmering on the stove while my family, in all likelihood, is glued to another Star Wars marathon. But on a cold winter weekend day when nobody wants to go outside but we also don’t want to spend the afternoon long-cooking a pot of bone broth? This, this is the soup we make.

One of my favorite discoveries of the last few years was that I didn’t actually need to make, to buy, or even to build-from-bouillon chicken stock to make chicken noodle soup. It turns out that just simmering boneless, skinless chicken thighs with aromatics in salted water creates a gentle but delicious soup-building base. With ginger, garlic, scallions, and a punchy seasoning added at the end, all efforts to explain calmly how much I love this soup fall short. A deeply flavored chicken noodle soup you can make in 45 minutes is one we’re going to want to make as often as possible.

A few things here are key: Chicken thigh cutlets have more fat than breast cutlets, and the richness helps build a more flavorful soup here. Adding the soy sauce, vinegar, and sesame oil at the end as a salty, robust finish, versus cooking them into the broth, keeps them from getting lost in the soup. This gives it a bit of a hot-and-sour-soup note, too, which is also finished with vinegar.

Related: Simple 15-Minute Chinese Tomato Egg Drop Soup

Excerpted from Smitten Kitchen Keepers: New Classics for Your Forever Files. Copyright © 2022 by Deb Perelman. Photography copyright © 2022 by Deb Perelman. Book Design by Cassandra J.Pappas. Jacket Photography by Deb Perelman. Food Styling by Barret Washburne. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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ingredients

Soup

2
lb boneless, skinless chicken thighs
6
garlic cloves, thinly sliced
3-inch
piece ginger, peeled, finely chopped
1
bundle scallions, thinly sliced, whites and greens separated
4
tsp kosher salt
Freshly ground white or black pepper
10
cups water
8
oz dried curly (in a brick) or other dried 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
Tbsp toasted sesame oil
Crispy chili oil, to taste
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directions

Notes

Cook the noodles in the soup right before you want to serve it, or they will keep “drinking” the broth until there’s little left.

Step 1

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, stirring occasionally, until the chicken is very tender and cooked through, about 15 minutes.

Step 2

While the soup simmers, whisk together the vinegar, soy sauce, and sesame oil in a bowl, and add as much or as little chili crisp as your heart desires. (Mine desires a lot, but, to keep the less spice-inclined kids happy, we use just a smidge and add more to our bowls at the table.)

Step 3

Remove the chicken with tongs, and transfer it to a cutting board. Add the noodles and carrot to the broth, following the cooking-time estimate on your noodles’ package directions. Use two forks to shred the chicken into bite-sized pieces. Once the noodles are done, return the chicken to the pot, and rewarm for 1 minute. taste, adjusting seasoning if needed.

Step 4

Divide the soup between bowls. Add a handful of scallion greens, and drizzle each bowl with 1 tablespoon of the soy-sauce mixture, adding more to taste.

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