epicurious4.6
Gingery Chicken Noodle Soup
Curry powder, lime juice, and skin-on, bone-in chicken thighs amp up boxed stock, delivering massive flavor in minimal time—all in one pot.
👥 4 Servings👤 Zaynab Issa📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Season 1 lb. skin-on, bone-in chicken thighs with kosher salt; let sit at room temperature while you start the soup.
. skin-on, bone-in chicken thighs1 lb. (or more) fresh lime juice1 TbspKosher salt
2
Heat 1 Tbsp. extra-virgin olive oil in a large saucepan over medium. Add 1 bunch scallions, white and pale green parts thinly sliced, one 2" piece ginger, peeled, sliced into matchsticks, and 6 garlic cloves, thinly sliced; season with salt. Cook, stirring often, until scallions are softened and beginning to brown around edges, about ⏱️ 5 minutes. Add 1 Tbsp. curry powder, season generously with freshly ground pepper, and stir to coat.
. extra-virgin olive oil1 Tbsp. (or more) fresh lime juice1 Tbspbunch scallions, white and pale green parts thinly sliced, dark green parts cut into 1½" pieces12" piece ginger, peeled, sliced into matchsticks1. curry powder1 TbspFreshly ground pepper
3
Pour in 4 cups low-sodium chicken broth and 3 cups water and bring to a boil. Add chicken, reduce heat, and simmer until thighs are cooked through, 18–⏱️ 22 minutes. Using tongs, transfer chicken to a plate; let cool slightly.
low-sodium chicken broth4 cups
4
Add 3 medium carrots, peeled, sliced on a diagonal ¼" thick, to broth; cook ⏱️ 3 minutes. Add 8 oz. fresh wheat noodles (such as yakisoba or ramen) or 6 oz. dried ramen noodles and dark green scallion parts. Cook, stirring occasionally, until noodles are just tender. Remove from heat and stir in 1 Tbsp. fresh lime juice. Taste soup and add more salt and/or lime juice if needed.
medium carrots, peeled, sliced on a diagonal ¼" thick3. fresh wheat noodles (such as yakisoba or ramen) or 6 oz. dried ramen noodles8 oz. (or more) fresh lime juice1 Tbsp
5
Remove skin from chicken thighs, then shred meat with 2 forks or your hands; discard skin and bones.
6
Divide soup among bowls and top with chicken; season with pepper. Serve with lime wedges for squeezing over.
Lime wedges (for serving)
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