Ginger-Scallion Chicken Noodle Soup

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 lb boneless skinless chicken thighs
• 6 cups low-sodium chicken broth
• 2-inch piece fresh ginger
• 4 garlic cloves
• 1 bunch scallions
• 3 Tbsp soy sauce
• 1 Tbsp toasted sesame oil
• 1 Tbsp rice vinegar
• 1 tsp brown sugar
• 8 oz dried ramen or rice noodles
• 3 cups baby spinach
• 4 (optional) soft-boiled eggs
• for serving chili crisp or sriracha
• to taste kosher salt

Instructions

1. 1Pat chicken thighs dry and season lightly with salt. Slice ginger into thin coins (no need to peel) and smash the garlic cloves.
2. 2In a large Dutch oven or soup pot over medium-high heat, add sesame oil and sear the chicken 3 minutes per side until lightly golden; remove to a plate.
3. 3Add the remaining sesame oil, ginger, and garlic to the pot; cook 45 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits.
4. 4Return chicken to the pot along with the white and light-green parts of the scallions (reserve dark greens). Bring to a boil, then reduce heat and simmer gently 15 minutes until chicken is cooked through (165°F).
5. 5While soup simmers, cook noodles according to package directions in a separate pot until just al dente; drain and rinse briefly under cool water to stop cooking. Soft-boil eggs 6½ minutes if using, then ice-bath and peel.
6. 6Remove chicken to a cutting board, shred with two forks, and discard ginger coins if desired. Stir soy sauce, rice vinegar, and brown sugar into the broth.
7. 7Add shredded chicken and baby spinach to the pot; cook 1–2 minutes until spinach wilts. Taste and adjust salt or soy.
8. 8Divide noodles among four bowls, ladle hot soup and chicken over top, then finish with sliced dark scallion greens, halved soft-boiled eggs, and a spoonful of chili crisp.