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Asian Chicken Noodle Soup Recipe

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★★★★★

4.6 from 291 reviews

This Asian chicken noodle soup is a flavorful, light, and nourishing dish featuring tender shredded chicken, fresh vegetables, and aromatic seasonings in a delicate broth. It combines the umami depth of shiitake mushrooms and fish sauce with the brightness of lime and fresh herbs, perfect for a comforting meal any time of year.

Ingredients

Scale

Vegetables and Aromatics

  • 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)

Protein

  • 2–3 cups shredded cooked chicken (or leftover turkey)

Noodles and Liquids

  • 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)

Oils and Seasoning

  • 2 tbsp toasted sesame oil
  • Coarse sea salt, to taste

Instructions

  1. Prepare Ingredients: Mince the garlic and thinly slice the shallot, placing both in one bowl. Grate the ginger and julienne the carrot, then slice the shiitake mushrooms, placing these in another bowl. Halve or quarter the baby bok choy, rinse them thoroughly, and set aside to drain well. Shred the cooked chicken or turkey and set aside.
  2. Cook Noodles: Prepare the rice noodles according to package instructions, usually by boiling in a separate pot. Once cooked, drain well and toss lightly with a bit of oil to prevent sticking. Set aside.
  3. Sauté Aromatics: Preheat a medium to large soup pot over low heat until warm. Add the toasted sesame oil, then sauté the garlic and shallots with two small pinches of sea salt over medium heat until fragrant, about 10 seconds.
  4. Add Vegetables: Add the grated ginger, julienned carrots, and sliced shiitake mushrooms to the pot. Season again with two small pinches of salt, and sauté the mixture for about 2 minutes to soften and release flavors.
  5. Simmer Broth: Pour in the chicken stock and cover the pot with a lid. Lower the heat to medium-low and bring the broth to a gentle simmer. Let it cook for 4 to 5 minutes to allow flavors to meld.
  6. Add Chicken and Bok Choy: Add the shredded cooked chicken and the drained bok choy to the simmering broth. Continue simmering for about 1 minute or until the bok choy stems deepen in color but remain crisp. Then stir in the prepared noodles.
  7. Season and Serve: Season the soup with fish sauce, starting with one tablespoon and adjusting to taste. Remove the pot from heat, drizzle fresh lime juice over the soup, and garnish with sliced jalapeno and chopped cilantro if desired. Serve hot or warm for best enjoyment.

Notes

  • If using shirataki noodles, be sure to rinse and prep them according to package instructions to reduce their natural aroma.
  • Adjust fish sauce and lime juice to personal taste preferences for saltiness and acidity.
  • For a spicier soup, add more jalapeno slices or include some chili flakes.
  • Leftover turkey is a perfect substitute for chicken in this recipe.
  • To make this gluten-free, use certified gluten-free rice noodles and fish sauce.

Keywords: Asian chicken noodle soup, chicken noodle soup, easy soup recipe, healthy soup, sesame oil soup, shiitake soup, quick dinner, Asian cuisine, comfort food

Find it online: https://chefmilacook.com/asian-chicken-noodle-soup-recipe/