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Recipe: Chicken Soup with Ginger-Scallion Sauce


Chicken soup with ginger scallion sauce
Dave Scantland
If you have ginger-scallion sauce on hand, this soup goes together in under half an hour. Of course, homemade chicken stock is great in this soup, but a good-quality low-sodium canned stock is also fine. Although I love the combination of sugar snap peas, mushrooms and pearl onions in this soup, feel free to substitute your favorite vegetables. If the vegetables are raw add them toward the beginning of the cooking process; if cooked, add them toward the end. The red Fresno pepper is spicy and fruity; for less heat, omit it or substitute diced red bell pepper.

Yield: 2 servings


  • 1-2 tablespoons vegetable or peanut oil
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced fresh ginger
  • 2 tablespoons finely minced onion
  • Kosher salt
  • 3 cups low-sodium chicken broth or stock
  • 2-3 ounces egg noodles
  • 2-3 ounces sugar snap peas, strings removed
  • 1/2 cup frozen pearl onions, thawed
  • 1/2 cup cooked mushrooms (see instructions here)
  • 4 ounces cooked chicken, cut into bite-sized chunks
  • 2-3 tablespoons ginger-scallion sauce
  • 1 small red Fresno or red jalapeno chile, sliced thin (optional)
  • 1 scallion, sliced thin


1. Heat enough oil to coat the bottom of a medium-sized pot (4-5 quart volume). When oil shimmers and flows easily, add the ginger, garlic and minced onion and sprinkle with salt (about 1/2 teaspoon -- less if using regular sodium stock). Cook, stirring, until fragrant and softened, about 5 minutes.

2. Add the chicken stock and bring to a boil.

3. Add the noodles and cook according to package directions. Four minutes before the noodles are done, add the peas and pearl onions. Continue to cook at a low boil for 4 minutes or until noodles are done and peas are crisp-tender.

4. Reduce the heat to a bare simmer and stir in the mushrooms and chicken. Cook for 2-3 minutes, or until meat and mushrooms are heated through. Adjust seasoning, adding salt if necessary.

5. When ready to serve, ladle the soup into two large bowls. Top with a large spoonful of ginger-scallion sauce and sprinkle with scallion and Fresno chile, if using.

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