Ginger-Scallion Chicken Soup
A warming and comforting soup made with rotisserie chicken, fresh vegetables, ginger, and scallions, perfect for chilly days.
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!
Notes
For a heartier soup, feel free to add other vegetables like mushrooms or bok choy. Experiment with different types of broth for varying flavors. Can be made gluten-free by using gluten-free noodles and broth.
