Ginger Garlic Chicken Noodle Soup

1. Simmer Chicken with Aromatics

Place the chicken thighs, garlic, ginger, scallion whites, kosher salt, and pepper in a 4-to-5-quart pot. Add the 10 cups of water and bring everything to a boil. Once boiling, reduce the heat to a gentle simmer. Let the chicken cook for about 15 minutes, until it is very tender and cooked through.

2. Prepare Flavoring Mixture

While the chicken simmers, mix the black rice vinegar, soy sauce, toasted sesame oil, and crispy chili oil in a bowl. This mixture will add a delightful depth of flavor when serving the soup.

3. Cook Noodles and Carrots

After the chicken is tender, carefully remove it from the pot using tongs and transfer it to a cutting board. Add the noodles and carrot matchsticks to the broth, cooking them according to the noodle package instructions.

4. Shred Chicken

While the noodles are cooking, shred the chicken into bite-sized pieces using two forks.

5. Finalize and Serve

Once the noodles are ready, return the shredded chicken to the pot to rewarm it for about a minute. Ladle the soup into bowls and garnish with the scallion greens and a drizzle of the soy sauce mixture.