Name: Chicken Soup With Rice Noodles and Scallion Crisp
Yield: 4 servings
Ingredients: 2 Tbsp. grapeseed or vegetable oil; 1 3" piece ginger, scrubbed, thinly sliced; 4 scallions, cut into 3" lengths; 6 garlic cloves, smashed; 2 skin-on, bone-in chicken breasts (about 2 lb. total); 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; 6 scallions, white and green parts divided, thinly sliced; 1 2" piece ginger, peeled, finely grated; 6 garlic cloves, peeled, thinly sliced; ½ cup grapeseed or vegetable oil; 1 tsp. soy sauce; 8 oz. rice stick noodles; Kosher salt; Sambal oelek and mixed tender herbs (such as Thai basil, basil, cilantro, and/or mint; for serving)

Chicken Soup With Rice Noodles and Scallion Crisp recipe

Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Sophie Strangio

Not every great chicken soup starts with hours and hours on the stove. This weeknight-friendly version gets a flavor jump-start from ginger that’s thinly sliced, fried until deep brown, and joined by garlic and scallions. While the stock cooks you’ll have enough time to use the rest of your ginger, garlic, and scallions for the crunchy-toasty topping that makes every bowl extra-special.

What you’ll need

Dutch Oven
$90 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Microplane Grater
$18 At Amazon
Mesh Sieve
$16 At Amazon

Recipe notes

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