Gather all your ingredients for the Aromatic Ginger Scallion Chicken Noodle Soup, ensuring you have fresh boneless skinless chicken thighs, garlic, ginger, scallions, and the broth base ready. Chop the ginger and garlic finely, and divide the scallions into white and green parts for added flavor layering.

In a large pot, combine the chicken thighs, minced garlic, grated ginger, scallion whites, kosher salt, freshly ground black or white pepper, and water. Turn the heat to high and bring the mixture to a vigorous boil.

Once boiling, lower the heat to a gentle simmer and cover the pot. Allow the chicken to cook for about 15 minutes, until it’s tender and fully cooked.

While the chicken simmers, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a small bowl. Taste and adjust the seasoning, adding crispy chili oil for extra heat if desired, then set aside.

Once the chicken is cooked, carefully remove it from the pot and let it cool slightly before shredding. Add the dried ramen or curly noodles and matchstick-cut carrot to the broth, cooking for about 3 to 4 minutes.

After the noodles have cooked, return the shredded chicken to the pot, gently stirring to incorporate all ingredients. Heat everything together for an additional minute.

Once the soup is heated through, taste it again and adjust the seasoning. Ladle the soup into bowls, topping each serving with the reserved scallion greens and the savory sauce.