Ginger Garlic Chicken Noodle Soup
Deb Perelman's NYC Chinatown-inspired chicken noodle soup recipe.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 6 garlic cloves thinly sliced
- 3-inch piece ginger peeled, finely chopped
- 1 bundle (6-8 oz.) 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
Instructions
- 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.
- 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.
- Remove the chicken with tongs, and transfer it to a cutting board. Add the noodles and carrot to the broth, following the cooking-time estimation 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.
- Divide the soup between bowls. Add a handful of scallion greens and drizzle each bowl with 1 tbsp of the soy sauce mixture, adding more to taste.