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Ginger-Scallion Chicken Soup

Savor the Warmth of Ginger-Scallion Chicken Soup Tonight

Ginger-Scallion Chicken Soup is the perfect antidote to a hectic day, nourishing and flavorful.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 whole Rotisserie Chicken Provides protein and flavor; can substitute with homemade cooked chicken for a fresher taste.
  • 1 tablespoon Neutral Oil Used for sautéing the vegetables and to prevent sticking; can use olive oil or sunflower oil.
  • 1 Yellow Onion Adds sweetness and depth; substitute with shallots for a milder flavor.
  • 3 Carrots Offers sweetness and texture; can replace with peas or bell peppers if desired.
  • 3 Celery Contributes crunch and aroma; can omit if not available.
  • 1 tablespoon Minced Ginger Key source of spiciness and warmth; fresh ginger is recommended, but ground ginger can be used in a pinch.
  • 1-2 Thai Chili Peppers Adds heat; omit if you prefer a milder soup or substitute with red pepper flakes.
  • 10 Scallions Provides freshness and a mild onion flavor; green onions can be used as a substitute.
  • 6 cups Chicken Broth Main liquid used, enriching the soup; use low-sodium for less salt or vegetable broth for a vegetarian version.
  • 16 ounces Frozen Ramen Noodles Quick to cook and adds heartiness; substitute with soba or udon noodles as desired.
  • 4 teaspoons Sesame Oil Adds a nutty flavor; can use additional olive oil for a lighter taste.
  • 2 teaspoons Sesame Seeds Garnish that adds texture; can be omitted or replaced with chopped peanuts for crunch.
  • Salt Enhances flavor; adjust to taste or use soy sauce for added umami.

Equipment

  • Large pot
  • Cutting Board
  • Knife
  • Ladle

Method
 

Step-by-Step Instructions
  1. Prepare Chicken: Start by shredding the meat from the rotisserie chicken into bite-sized pieces, discarding the carcass.
  2. Cook Vegetables: In a large pot, heat the neutral oil over medium heat until shimmering. Add the diced onion, sliced carrots, and diced celery. Sauté the vegetables for about 3-4 minutes until they soften.
  3. Add Aroma: Stir in the minced ginger, optional Thai chili peppers, and the white parts of the scallions. Cook for an additional minute.
  4. Combine Broth and Chicken: Pour in the chicken broth and add the shredded chicken to the pot. Increase the heat to bring the mixture to a boil, then reduce it to a simmer for 30 minutes.
  5. Cook Noodles: While the soup simmers, cook the frozen ramen noodles in a separate pot according to the package instructions.
  6. Finish Soup: Stir half of the minced scallion greens and 2 teaspoons of sesame oil into the simmering soup. Let cook for an additional 5 minutes.
  7. Prepare Garnish: In a small bowl, combine the remaining scallion greens with the last 2 teaspoons of sesame oil and a pinch of salt.
  8. Serve: Ladle the flavorful soup over the noodles in each bowl and garnish.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 650mgFiber: 4gSugar: 2gVitamin A: 180IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Ensure vegetables are minced finely for quicker cooking. Adjust salt based on broth's saltiness.

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