Preheat your oven to 400°F (200°C) and roast the whole head of garlic for 20-25 minutes until golden and soft. Once roasted, let it cool before mincing. As it cools, peel and julienne the ginger, then chop your scallions, setting them aside for garnish.

In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. While the oil heats, pat the boneless, skinless chicken thighs dry and season them with kosher salt and black pepper. Sear the chicken in the hot skillet for 5–7 minutes on each side until they develop a golden-brown crust. Once done, transfer them to a plate and let them rest.

Using the same skillet, sauté the minced roasted garlic and julienned ginger for about 1 minute until fragrant. Then transfer this aromatic mixture to a Dutch oven and add 8 cups of low-sodium chicken broth along with 2 tablespoons of low-sodium soy sauce. Bring everything to a gentle simmer over medium heat, allowing the flavors to meld for approximately 15 minutes.

While the broth simmers, cook 2 packages of instant ramen noodles according to package instructions, then drain and set aside. When the broth is ready, slice the seared chicken thighs into bite-sized pieces. In serving bowls, place a generous portion of noodles, ladle the delectable broth over the noodles, and top with the sliced chicken. Finish by garnishing with the fresh scallions for a vibrant touch.

Once everything is assembled, serve your Ginger Garlic Chicken Noodle Soup immediately while it's steaming hot. The combination of tender chicken, slurp-worthy noodles, and fragrant broth creates a comforting dish that warms the soul. Consider drizzle a bit of sesame oil on top for added richness, if desired.