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.
YIELDS
4
TO
6
Ingredients
- 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
Directions
- 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.
- 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).
- 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.
- 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 one minute. taste, adjusting seasoning if needed.
- 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.
