Go Back

Asian Chicken Noodle Soup

A comforting bowl of Asian Chicken Noodle Soup packed with chicken, vibrant vegetables, and silky noodles, perfect for chilly evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 lb boneless, skinless chicken breasts Opt for organic or farm-raised for best flavor.
  • 6 cups low-sodium chicken broth
  • 1 tablespoon soy sauce Use tamari for gluten-free.
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
For the Aromatics
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and sliced
  • 1 medium onion, sliced
For the Vegetables
  • 2 cups bok choy, chopped
  • 1 cup carrots, julienned
  • 1 cup shiitake mushrooms, sliced Or any mushrooms of choice.
  • 2 green onions, chopped For garnish.
For the Noodles
  • 4 oz rice noodles or egg noodles
  • Fresh cilantro For garnish.

Method
 

Preparation
  1. In a large pot, heat the sesame oil over medium heat. Add the sliced onions, garlic, and ginger, sautéing until fragrant, about 2 minutes.
  2. Add the chicken breasts to the pot and pour in the chicken broth, soy sauce, and fish sauce. Bring to a simmer and cook for 20 minutes, or until the chicken is cooked through.
  3. Remove the chicken from the pot and shred it using two forks. Set aside.
Cooking
  1. Return the pot to the heat and add the carrots, mushrooms, and bok choy. Simmer for an additional 5-7 minutes until the vegetables are tender.
  2. In the meantime, cook the rice noodles according to package instructions. Drain and set aside.
  3. To serve, divide the noodles among bowls, ladle the broth and vegetables over the noodles, and top with the shredded chicken. Garnish with green onions and cilantro.

Notes

Avoid overcooking the chicken to prevent dryness. Customize the soup with in-season vegetables for variety. Store leftovers in an airtight container in the fridge for up to 3 days.