In a large pot, place the boneless skinless chicken thighs, minced garlic, finely chopped ginger, scallion whites, kosher salt, black pepper, and water. Bring the mixture to a rapid boil over medium-high heat while stirring occasionally. You'll know it's ready when the broth starts bubbling vigorously after about 10 minutes.

Reduce the heat to medium-low and allow the broth to simmer uncovered for about 15 minutes. As it cooks, the chicken will become tender and the aromatic flavors of ginger and garlic will infuse the water, turning it into a heartwarming base for your Ginger Scallion Chicken Noodle Soup.

While your soup simmers, whisk together the black rice vinegar, soy sauce, and toasted sesame oil in a small bowl. This sauce will elevate the soup with a tangy, rich flavor. Set it aside to allow the ingredients to meld together while you continue cooking the soup.

After 15 minutes, carefully remove the chicken thighs from the pot and allow them to cool slightly on a cutting board. Using two forks, shred the chicken into bite-sized pieces and return it to the simmering broth. This step enriches the soup with tender chicken, creating a comforting and filling bowl.

Next, add the dried ramen or curly noodles along with the sliced carrots to the pot. Cook everything together according to the noodle package instructions, typically around 3-4 minutes. Stir occasionally to avoid sticking and ensure even cooking, transforming your soup into a satisfying hearty meal.

Taste the soup and adjust the seasoning with additional salt or pepper if needed. Before serving, stir in the chopped scallion greens for a fresh flavor boost. Ladle the steaming Ginger Scallion Chicken Noodle Soup into bowls and drizzle with the prepared sauce, adding warmth and depth to each comforting serving.