Easy Asian Chicken Noodle Soup
Warm up your soul with this Easy Asian Chicken Noodle Soup, a hearty and flavorful dish packed with vibrant ingredients and comforting spices. Tender chicken breasts, shredded to perfection, swim in a savory broth infused with ginger, garlic, soy sauce, and fish sauce, creating a symphony of umami goodness. Fresh vegetables like carrots, baby bok choy, and mushrooms add texture and nutrition, while silky rice noodles soak up the aromatic broth for a satisfying slurp in every bite. Simple to make in just 40 minutes, this wholesome soup is finished with bright garnishes of green onions, cilantro, and a squeeze of lime, making it the perfect go-to recipe for a quick, healthy, and utterly delicious meal. Whether you're craving takeout-inspired flavors or looking for a new weeknight favorite, this Asian chicken noodle soup will deliver comfort and delight in every bowl.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon ginger
- 2 cloves garlic cloves
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 large carrot
- 2 heads baby bok choy
- 1 cup mushrooms
- 6 ounces rice noodles
- 2 stalks green onions
- 0.25 cup fresh cilantro
- 1 whole lime
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat the vegetable oil in a large pot over medium heat. Sear the chicken breasts for 3-4 minutes per side, until golden brown but not fully cooked. Remove from the pot and set aside.
In the same pot, add the ginger (peeled and minced) and garlic (minced). Sauté for 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a gentle boil. Add the soy sauce and fish sauce, stirring to combine.
Return the chicken breasts to the pot and reduce the heat to a simmer. Cover and cook for 10 minutes, or until the chicken is fully cooked through.
Remove the chicken from the pot and shred it into bite-sized pieces with two forks. Return the shredded chicken to the pot.
Slice the carrot into thin matchsticks, chop the baby bok choy into quarters, and slice the mushrooms. Add these vegetables to the soup and simmer for another 5-7 minutes, or until tender.
Meanwhile, prepare the rice noodles according to the package instructions. Drain and divide them among serving bowls.
Taste the soup and adjust seasoning with more soy sauce or a pinch of salt as desired.
Ladle the hot soup over the cooked rice noodles in each bowl. Garnish with chopped green onions, fresh cilantro, and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.1 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
