Ginger-Scallion Chicken Soup

Ginger-Scallion Chicken Soup

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This ginger-scallion chicken soup is the perfect combination of spicy, aromatic, and rich. It comes together in a flash, thanks to a rotisserie chicken.

I’ve been so busy lately, which means stocking up on rotisserie chickens to keep dinners quick and easy.

Last night, I wanted a soup that was spicy, fragrant, and rich. I chose ginger and scallions as the main flavor components. I served my soup over ramen noodles, but you can serve it with soba, udon, or rice noodles if you like.

Ginger-Scallion Chicken Soup Recipe

How to make this ginger-scallion chicken soup:

This easy soup recipe doesn’t require too much work. There is some dicing and chopping, but once you’re through that, everything just goes straight into the pot and simmers.

What you need

You can get creative with your soup ingredients depending on what you have in your pantry or crisper. Here is what I used:

  • Vegetables: I added an onion, carrots, celery, scallions, and minced chili peppers. I flavor the broth with lots of ginger. You can use bok choy, spinach, sweet potatoes, butternut squash, snow peas, mushrooms, shelled edamame, or cabbage.
  • Chicken: You’ll need about 4 cups of shredded chicken from a whole rotisserie chicken. If you have a little more or a little less, that is totally okay.
  • Broth: Since I’m not making homemade broth, I use chicken broth to help amplify the flavor.
  • Sesame oil: Sesame oil adds a nice toasty flavor at the very end.
  • Topping: I top the soup with minced scallion greens, sesame seeds, and more sesame oil. I also add a few extra pieces of minced chili pepper for extra heat, which is optional.
  • Noodles: You can absolutely eat this soup just as-is. I ladle it over cooked ramen noodles, but you can use your favorite noodle here.
Ginger-Scallion Chicken Soup with Noodles

How to make it

  • Step 1: Start by prepping the chicken and picking all the meat from the bones. You can reserve the carcass for homemade stock or discard it.
  • Step 2: Fry up the vegetables, starting with the onion, carrots, and celery. Add the white parts of the scallions, chili peppers, and ginger next.
  • Step 3: Simmer! Add the chicken broth and cooked chicken and bring to a boil. Simmer for about 20–30 minutes.
  • Step 4: Cook up your noodles as the soup simmers.
  • Step 5: Add half the scallion greens to the soup. Dress the remaining scallion greens with sesame oil and sesame seeds.
  • Step 6: Serve it up! Ladle the soup over the cooked noodles and serve with the dressed scallion greens.

I hope you loved this ginger-scallion chicken soup as much as I did! Please be sure to leave a comment below to let me know how it turned out or if you have any questions!

Ginger-Scallion Chicken Soup with Noodles

Ginger-Scallion Chicken Soup

This ginger-scallion chicken soup is the perfect combination of spicy, aromatic, and rich. It comes together in a flash, thanks to a rotisserie chicken.
5 from 6 votes
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Prep Time: 15 minutes
Cook Time: 10 minutes
Inactive time: 30 minutes
Total Time: 55 minutes
Servings: 4
Calories: 372kcal



  • 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


Prepare the rotisserie chicken:

  • Pick the meat from the rotisserie chicken and shred it into bite-sized pieces. Reserve the carcass for homemade stock or discard it.

Prepare the soup:

  • Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 3–4 minutes. Season with salt.
  • Add the ginger, chili peppers, and white parts of the scallions. Cook for 1 minute until fragrant.
  • Pour in the chicken broth and add the shredded chicken. Bring to a boil. Reduce the heat to low and season for 30 minutes. Taste and add salt and pepper.

Cook the noodles:

  • Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain, rinse, and divide between four bowls.

Finish the soup:

  • Add half the minced scallion greens to the soup and 2 teaspoons of sesame oil. Taste and season. Simmer for 5 minutes. Turn off the heat.

Make the garnish:

  • Combine the remaining minced scallion greens in a small bowl with the remaining 2 teaspoons of sesame oil and a pinch of salt. Toss to coat.

To serve:

  • Ladle the soup over the cooked noodles. Garnish with the scallions and a pinch of minced chilies if you like. Enjoy!


Calories: 372kcal | Carbohydrates: 8g | Protein: 45g | Fat: 19g | Sodium: 1874mg | Fiber: 2g | Sugar: 4g | Vitamin C: 9mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

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