Why Make This Recipe
Ginger-Scallion Chicken Soup is a comforting dish that warms you from the inside out. It’s packed with flavors and is an easy way to use rotisserie chicken. With fresh vegetables, ginger, and scallions, this soup is not only delicious but also nourishing. It’s perfect for a chilly day or when you need a little pick-me-up. Plus, it’s a fun way to enjoy noodles in your meal!
How to Make Ginger-Scallion Chicken Soup
Ingredients
- 1 rotisserie chicken
- 1 tablespoon neutral oil
- 1 yellow onion, peeled and diced
- 3 carrots, peeled, halved lengthwise, and sliced into half-moons
- 3 ribs celery, trimmed and diced
- 1 tablespoon minced ginger
- 1–2 Thai chili peppers, optional, minced; plus more for serving if you like
- 10 scallions, trimmed and minced; white and green parts kept separate
- 6 cups chicken broth
- 16 ounces frozen ramen noodles or use an 8-ounce package of dry noodles of choice
- 4 teaspoons sesame oil, divided
- 2 teaspoons sesame seeds
- Salt
Directions
Prepare the rotisserie chicken: Remove the skin and bones from the rotisserie chicken. Shred the meat into bite-sized pieces and set it aside.
Prepare the soup: In a large pot, heat the neutral oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, or until the vegetables start to soften. Stir in the minced ginger and cook for an additional minute.
Cook the noodles: Add the chicken broth to the pot and bring it to a boil. Once boiling, add the noodles and cook according to package instructions until they are tender.
Finish the soup: Once the noodles are done, add the shredded chicken, white parts of the scallions, and chili peppers if using. Allow everything to cook together for another 5 minutes. Stir in 2 teaspoons of sesame oil and season with salt to taste.
Make the garnish: In a small bowl, mix the green parts of the scallions with the remaining 2 teaspoons of sesame oil and sesame seeds.
To serve: Ladle the soup into bowls and top each bowl with the scallion garnish. Enjoy your delicious Ginger-Scallion Chicken Soup!
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How to Serve Ginger-Scallion Chicken Soup
Serve Ginger-Scallion Chicken Soup hot, garnished with the sesame oil mixture. You can also add extra chili peppers for those who like more heat. This soup pairs well with crusty bread or a light salad on the side.
How to Store Ginger-Scallion Chicken Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it. To freeze, let the soup cool completely, then transfer it to freezer-safe containers. It should last for about 2 months in the freezer. When ready to enjoy, thaw in the fridge overnight and reheat on the stove.
Tips to Make Ginger-Scallion Chicken Soup
- For a heartier soup, feel free to add other vegetables like mushrooms or bok choy.
- If using dry noodles instead of frozen, adjust the cooking time according to the package instructions.
- Experiment with different types of broth for varying flavors—vegetable broth works well for a lighter version.
Variation
You can customize this soup by using different proteins such as tofu for a vegetarian option or shrimp for a seafood twist. Adjust the seasonings to fit your taste!
FAQs
1. Can I use leftover chicken instead of rotisserie chicken?
Yes, leftover chicken or any cooked chicken works great in this recipe!
2. Is this soup spicy?
The soup is not spicy automatically, but you can add Thai chili peppers for heat. You can also serve extra chili on the side.
3. Can I make this soup gluten-free?
Yes, simply use gluten-free noodles and make sure your chicken broth is gluten-free as well.
4. How long does it take to prepare this soup?
It takes about 30 minutes from start to finish to make this soup.
Ginger-Scallion Chicken Soup
Ingredients
Main Ingredients
- 1 whole rotisserie chicken Skin and bones removed, meat shredded
- 1 tablespoon neutral oil
- 1 whole yellow onion, peeled and diced
- 3 whole carrots, peeled, halved lengthwise, and sliced into half-moons
- 3 ribs celery, trimmed and diced
- 1 tablespoon minced ginger
- 1-2 whole Thai chili peppers, optional, minced Plus more for serving if desired
- 10 whole scallions, trimmed and minced White and green parts kept separate
- 6 cups chicken broth
- 16 ounces frozen ramen noodles or 8-ounce package of dry noodles
- 4 teaspoons sesame oil, divided
- 2 teaspoons sesame seeds
- Salt To taste
Instructions
Preparation
- Remove the skin and bones from the rotisserie chicken. Shred the meat into bite-sized pieces and set it aside.
Soup Preparation
- In a large pot, heat the neutral oil over medium heat.
- Add the diced onion, carrots, and celery. Cook for about 5 minutes, or until the vegetables start to soften.
- Stir in the minced ginger and cook for an additional minute.
Cook the Noodles
- Add the chicken broth to the pot and bring it to a boil.
- Once boiling, add the noodles and cook according to package instructions until they are tender.
Finish the Soup
- Add the shredded chicken, white parts of the scallions, and chili peppers if using. Allow everything to cook together for another 5 minutes.
- Stir in 2 teaspoons of sesame oil and season with salt to taste.
Make the Garnish
- In a small bowl, mix the green parts of the scallions with the remaining 2 teaspoons of sesame oil and sesame seeds.
Serving
- Ladle the soup into bowls and top each bowl with the scallion garnish.
- Enjoy your delicious Ginger-Scallion Chicken Soup!