June 12, 2023

Ginger Garlic Chicken Noodle Soup

Recipe: Deb Perelman

“This recipe only takes 25 minutes. It’s great when you don’t want the traditional flavor of chicken noodle soup and are craving Chinese food.” – Deb Perelman


  • 2 lbs. boneless, skinless chicken thighs
  • 6 garlic cloves, thinly sliced
  • 3″ piece ginger, peeled, finely chopped
  • 6–8 oz. scallions (about 1 bundle), thinly sliced, whites and greens separated
  • 4 tsp kosher salt
  • Freshly ground white or black pepper
  • 10 cups water
  • ¼ cup black rice vinegar
  • ¼ cup soy sauce
  • 2 tbsp toasted sesame oil
  • Crispy chili oil, to taste
  • 8 oz. dried ramen-style noodles
  • 1 cup sliced carrot, cut into thin matchsticks (about ½ carrot)


Yield: Serves 4 to 6

Make Soup

  1. In 4- to 5-qt. pot, bring chicken, garlic, ginger, scallion whites (reserve greens), salt, pepper and water to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until chicken is very tender and cooked through, about 15 minutes.
  2. While soup simmers, whisk together vinegar, soy sauce and sesame oil in bowl, and add as much crispy chili oil as you like.
  3. Remove chicken with tongs and transfer to cutting board. Add noodles and carrot to broth, following package directions for cooking time. Using two forks, shred chicken into bite-sized pieces. Once noodles are done, return chicken to pot and rewarm for 1 minute. Adjust seasoning, to taste.
  4. Divide soup between bowls. Add handful of scallion greens and drizzle each bowl with 1 tbsp of soy-sauce mixture.

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