I still remember the exact moment this Ginger Scallion Chicken Noodle Soup won a permanent spot in my kitchen rotation. It was one of those chilly evenings when I needed something more than just comfort—I wanted a soup that felt like a warm hug with a little brightness and zing. A friend shared her grandmother’s recipe with me, and from the very first spoonful, the combination of ginger, scallion chicken broth, and tender noodles hooked me. This isn’t just any chicken noodle soup; it’s a gentle twist on an old favorite that feels both soothing and refreshing.
What I love most about this Ginger Scallion Chicken Noodle Soup is how approachable it is for any home baker or cook. No fuss, just straightforward ingredients, and that incredible aroma filling your kitchen as you cook. Every time I make this soup, I’m reminded of cozy dinners with family, where everyone gathers around the table, grateful for the simple joy of a homemade meal. It’s a recipe that warms you inside and out, perfect for those evenings when you want something hearty but with a touch of Asian style flair.
If you’re new to making chicken noodle soup with ginger or just looking for a bowl of homemade chicken noodle soup with scallions that’s full of flavor but easy to pull off, this Ginger Scallion Chicken Noodle Soup is just the ticket. I can’t wait for you to try it and see how it becomes a family favorite in your home too!
What You’ll Need for This Ginger Scallion Chicken Noodle Soup:
- Chicken thighs or breast (1 lb, boneless and skinless) – Thighs add juiciness, but breasts work just as well.
- Fresh ginger (2-inch piece, sliced thinly) – The star in our ginger garlic chicken soup base. If you don’t have fresh, pre-grated ginger from the store is an easy swap.
- Scallions (1 bunch, sliced thinly) – Fresh scallions make the scallion chicken broth sing. You can find them in most grocery stores year-round.
- Garlic (3 cloves, minced) – Adds depth to the broth. Frozen garlic can be a handy quick fix.
- Chicken broth (6 cups, low sodium preferred) – Homemade is lovely, but store-bought works fine for ease and budget.
- Noodles (6 oz, egg noodles or rice noodles) – Egg noodles are classic, rice noodles give a lighter, Asian style chicken noodle soup feel.
- Soy sauce (2 tbsp) – For that savory umami in the broth.
- Sesame oil (1 tbsp) – Brings a subtle nutty flavor. You can omit if needed, but it adds a nice touch.
- Salt and black pepper to taste
- Vegetable oil (1 tbsp) – For sautéing.
Here’s a little tip: I always add a bit extra fresh ginger and scallions to my broth because that sharp freshness is what makes this Ginger Scallion Chicken Noodle Soup truly stand out. Plus, scallions store well if you wrap them in a damp paper towel and keep them in the fridge for several days.
Because these ingredients are commonly found in most supermarkets and are budget-friendly, this Ginger Scallion Chicken Noodle Soup is easy on your wallet without sacrificing flavor.
How to Make This Ginger Scallion Chicken Noodle Soup:
- Start by prepping your ingredients. Slice the ginger thinly, mince the garlic, and chop the scallions (keep some for garnish). Tasking yourself early saves time later and makes everything flow smoothly.
- In a large pot, heat the vegetable oil over medium heat. Add the ginger slices, minced garlic, and the white parts of the scallions. Stir gently, letting them soften but not brown—this releases those fantastic aromatics that define your ginger garlic chicken soup.
- Once fragrant, add your chicken pieces and sear them lightly on each side. You aren’t cooking them through yet, just giving a little golden color to build flavor.
- Pour in the chicken broth and soy sauce. Bring everything to a gentle simmer and cover the pot. Let it cook for about 20 minutes, until the chicken is tender and the scallion chicken broth is infused with all that lovely ginger and garlic.
- While the soup simmers, cook your noodles separately as per package instructions. This prevents them from getting soggy once added to the soup. Egg noodles take about 5-7 minutes; rice noodles cook even faster—often under 4 minutes.
- When the chicken is cooked through, remove it and shred it with two forks. Return the shredded chicken to the pot.
- Add the cooked noodles to the pot just before serving. Stir gently to combine.
- Taste the soup and season with salt and black pepper as needed. Finish with a drizzle of sesame oil for that toasty note.
From start to finish, this Ginger Scallion Chicken Noodle Soup takes about 40 minutes—just enough time for your kitchen to fill with the smell of warm ginger and garlic, making your home feel instantly cozy.
If your soup looks clear and the broth tastes bright but comforting, you’re on track. This is the kind of homemade chicken noodle soup with scallions that makes you want to go back for seconds.
A little shortcut I recommend is using pre-sliced ginger and pre-chopped scallions from your grocery store’s fresh produce section. It saves prep time without sacrificing flavor. While the soup is simmering, why not tidy up your kitchen or pour yourself a cup of your favorite tea?
Serving Your Ginger Scallion Chicken Noodle Soup:
I love serving this Ginger Scallion Chicken Noodle Soup hot, garnished with a few extra fresh scallions and a squeeze of fresh lime or lemon juice to brighten the flavors even more.
It goes beautifully with simple steamed greens or a side of crunchy Asian-style pickled vegetables. The slight tang from pickled veggies contrasts nicely with the soothing broth.
This soup shines on a quiet weeknight but also makes a lovely starter for larger dinners or family gatherings. It’s one of those crowd-pleasers that’s both familiar and exciting thanks to the ginger and scallions.
Sometimes, I sprinkle toasted sesame seeds on top for a little extra texture. Leftovers taste fantastic the next day and can be transformed into a noodle stir-fry by draining the broth and tossing noodles and chicken with vegetables and soy sauce.
Seasonally, I tweak the soup by adding a pinch of chili flakes in colder months for a little warmth or fresh cilantro in the summer for brightness.
My family always asks for this Ginger Scallion Chicken Noodle Soup during chilly fall evenings or when someone’s feeling under the weather—it’s a cozy remedy that feels like home.
Common Questions About This Ginger Scallion Chicken Noodle Soup:
Can I make this Ginger Scallion Chicken Noodle Soup ahead of time?
Absolutely! The flavors actually meld wonderfully overnight in the fridge. Keep the noodles separate until reheating to prevent them from soaking up too much broth.
What’s a good substitute for scallions in this Ginger Scallion Chicken Noodle Soup?
Leeks or chives can step in nicely, though scallions have a unique sharpness that’s hard to truly replace.
Can I use chicken breasts instead of thighs?
Definitely—adjust cooking time slightly as breasts cook a bit faster. Both work well for this Asian style chicken noodle soup.
How do I make this Ginger Scallion Chicken Noodle Soup gluten-free?
Swap soy sauce for tamari or coconut aminos, and choose rice noodles instead of egg noodles.
Can I use store-bought rotisserie chicken?
Yes, shred it and add it near the end, but keep in mind the broth won’t develop as deeply since it’s not homemade.
What types of noodles work best in this Ginger Scallion Chicken Noodle Soup?
Egg noodles are traditional, but rice noodles or even ramen noodles work well too. Just adjust cooking times.
How can I boost the broth’s flavor even more?
Simmer a few dried shiitake mushrooms with the broth—they add umami depth without overpowering the ginger garlic chicken soup taste.
If you want extra inspiration for this kind of recipe, check out the Ginger Scallion Chicken Soup – Gimme Some Oven or the Gingery Chicken and Rice Noodle Soup with Crispy Garlic at Nerds with Knives. For fresh noodle lovers, Scallion-Ginger Chicken Soup with Fresh Noodles — knead. bake … is a lovely read.
Final Thoughts on This Ginger Scallion Chicken Noodle Soup:
This Ginger Scallion Chicken Noodle Soup holds a special spot in my recipe collection because it blends simplicity with bold, comforting taste. It’s easy enough to whip up on a weekday, yet impressive enough for guests or family dinners.
My Top Tips for This Ginger Scallion Chicken Noodle Soup:
- Use fresh ginger and scallions to really get the signature flavor.
- Cook noodles separately to keep the perfect texture.
- Let the broth simmer gently—patience pays off in flavor.
I enjoy variations where I add a splash of rice wine vinegar or mix in baby bok choy for some greens. The version most requested by family combines classic egg noodles with plenty of fresh scallion garnish.
If you give this Ginger Scallion Chicken Noodle Soup a try, I hope you find the same cozy satisfaction I do—warm flavors, nourishing broth, and that feeling that you’ve made something truly special from scratch.
For more cozy soup recipes that bake or simmer beautifully, you might enjoy the hearty chicken noodle soup at CakesByBelinda, the creamy chicken taco soup at CakesByBelinda, or the one-pot lemon chicken soup at CakesByBelinda.
Happy cooking, friends! I’m thrilled to share this recipe with you and can’t wait to hear how your Ginger Scallion Chicken Noodle Soup turns out. It truly is a recipe that invites everyone to the table with a warm smile.
Ginger Scallion Chicken Noodle Soup
This comforting Ginger Scallion Chicken Noodle Soup combines tender chicken, fresh ginger, and scallions in a flavorful broth with noodles — perfect for a nourishing meal any day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon fresh ginger, grated
- 4 scallions, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 boneless, skinless chicken breasts
- 4 ounces egg noodles
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Chopped cilantro for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat. Add grated ginger, scallions, and garlic; sauté until fragrant, about 2 minutes.
- Pour in chicken broth and bring to a boil.
- Add chicken breasts to the broth and reduce heat to a simmer. Cook until chicken is fully cooked, about 15 minutes.
- Remove chicken breasts from the pot and shred them with two forks.
- Add egg noodles to the simmering broth and cook according to package instructions, usually 5-7 minutes.
- Return shredded chicken to the pot. Stir in soy sauce and sesame oil. Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with chopped cilantro. Serve hot.
Notes
For added heat, sprinkle with crushed red pepper flakes or add a dash of chili oil before serving.