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Ginger garlic chicken noodle soup

On a cold winter weekend day when nobody wants to go outside, there are few better things than a pot of chicken noodle soup. Put a twist on this classic hearty dish with ginger and garlic to amp up the flavour profiles. 



  • 2 pounds (905 grams) boneless, skinless chicken thighs
  • 6 garlic cloves, thinly sliced
  • 3-inch piece ginger, peeled, finely chopped
  • 1 bundle (6 to 8 ounces, 170 to 225 grams) scallions, thinly sliced, whites and greens separated
  • 4 teaspoons (11 grams) kosher salt
  • Freshly ground white or black pepper
  • 10 cups (2.4 kilograms) water
  • 8 ounces (225 grams) dried curly (in a brick) or other dried ramen- style noodles
  • 1 cup (135 grams) sliced carrot, cut into thin matchsticks (about 1/2 full-sized carrot)
  • 1/4 cup (60 grams) black rice vinegar
  • 1/4 cup (60 grams) soy sauce
  • 2 tablespoons (25 grams) toasted sesame oil
  • Crispy chili oil, to taste


  1. Bring the chicken, garlic, ginger, scallion whites (reserve greens), salt, pepper, and water to a boil in a four to five-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.
  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).
  3. Remove the chicken with tongs, and transfer it to a cutting board. Add the noodles and carrots to the broth, following the cooking-time estimate on your noodles’ package directions. TIP: 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.
  4. Use two forks to shred the chicken into bite-sized pieces.
  5. Once the noodles are done, return the chicken to the pot, and rewarm for one minute. taste, adjusting seasoning if needed.
  6. Divide the soup between bowls. add a handful of scallion greens, and drizzle each bowl with one tablespoon of the soy-sauce mixture, adding more to taste. Enjoy! 

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.