Name: Asian Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 0.5 oz garlic minced (about 4 medium cloves); 2.2 oz shallot, thinly sliced (about 1 large shallot); 0.6 oz ginger, grated; 5 oz carrot, julienned (about 1 large carrot); 3.5 oz fresh shiitake mushrooms, sliced; 15 oz baby bok choy (about 3 whole bundles); 1-2 whole jalapeno peppers, sliced (optional); Cilantro, chopped, for garnish (optional); 2-3 cups shredded cooked chicken (or leftover turkey); 14 oz rice noodles (ramen noodles or shirataki noodles); 32 oz chicken stock; 2 tbsp fish sauce (or to taste); Half a lime, juiced (or to taste); 2 tbsp toasted sesame oil; Coarse sea salt, to taste

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Introduction

This Asian chicken noodle soup is a flavorful and comforting dish perfect for any day. Packed with fresh vegetables, tender chicken, and aromatic spices, it’s a nourishing meal that’s easy to make at home.

This image shows a bowl filled with a colorful noodle soup. The bottom layer is a clear broth with small herbs floating on top. On the top right, there are whole baby bok choys with green and pale green leaves. To the right center, there are curly light-colored noodles floating in the broth near slices of lime and green jalapeno peppers. The top left side has thin orange carrot sticks and brown mushroom slices. At the bottom left, there are shredded pieces of cooked chicken sprinkled with fresh green herbs. The bowl is white, and the background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

0.5 oz garlic, minced (about 4 medium cloves)
2.2 oz shallot, thinly sliced (about 1 large shallot)
0.6 oz ginger, grated
5 oz carrot, julienned (about 1 large carrot)
3.5 oz fresh shiitake mushrooms, sliced
15 oz baby bok choy (about 3 whole bundles)
2-3 cups shredded and cooked chicken (or leftover turkey)
14 oz rice noodles (ramen noodles or shirataki noodles)
2 tbsp toasted sesame oil
Coarse sea salt, to taste
32 oz chicken stock
2 tbsp fish sauce (or to taste)
Juice of half a lime (or to taste)
Cilantro, chopped (optional garnish)
1-2 whole jalapeno peppers, sliced (optional garnish)

Instructions

Step 1: Prepare the ingredients. Mince the garlic and thinly slice the shallot, placing them together in one bowl. In another bowl, combine the grated ginger, julienned carrot, and sliced shiitake mushrooms. Halve or quarter the bok choy, rinse it well, and set aside to drain. Shred the cooked chicken or turkey and set aside.
Step 2: Cook the noodles according to the package instructions, using a separate pot if boiling is required. Drain the noodles well and toss them with a little oil to prevent sticking.
Step 3: Heat a medium to large soup pot over low heat until warm, then add the toasted sesame oil. Sauté the garlic and shallot with two small pinches of salt over medium heat until fragrant, about 10 seconds.
Step 4: Add the ginger, carrot, and shiitake mushrooms. Season with two small pinches of salt and sauté for about 2 minutes.
Step 5: Pour in the chicken stock and cover the pot with a lid. Reduce the heat to medium-low and bring the soup to a gentle simmer for 4 to 5 minutes.
Step 6: Add the shredded chicken (or turkey) and bok choy to the pot. Simmer for another minute or until the bok choy stems become a deeper green but remain crunchy. Then add the cooked noodles.
Step 7: Season the soup with fish sauce to taste, adding it one tablespoon at a time. Remove from heat and drizzle with fresh lime juice. Garnish with sliced jalapeno and chopped cilantro if desired. Serve hot or warm.

Tips & Variations

For a vegetarian version, substitute chicken stock with vegetable broth and omit the chicken, adding tofu or extra mushrooms instead.
Adjust the spice level by adding more or fewer jalapeno slices according to your preference.
If using dried shiitake mushrooms, rehydrate them in warm water before adding to the soup.
Rice noodles can stick together if not tossed with a little oil after cooking; consider using shirataki noodles for a lower-carb option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the vegetables from becoming mushy. If the noodles absorb too much liquid during storage, add a splash of broth or water when reheating.

How to Serve

A white bowl with a subtle patterned rim holds a colorful noodle soup with many layers: at the bottom, light tan sliced chicken breast; above it, bright orange thin carrot sticks arranged vertically; next to this, light green bok choy with leafy texture; tender brown shiitake mushrooms with smooth, curved caps sit on one side; thick white noodles are tucked in on another; slices of bright green jalapeno pepper are scattered on top; fresh green cilantro leaves add color; two lime wedges with bright green skin and juicy interior lean on the noodles. Wooden chopsticks rest on the edge of the bowl, and the whole setup sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover turkey instead of chicken?

Yes, leftover turkey works perfectly in this recipe and will add great flavor.

How do I prevent the noodles from getting soggy?

Cook noodles separately, drain well, and toss with a small amount of oil before adding to the soup to keep them from sticking and becoming mushy.