Originally posted August 15, 2015.
This Asian Chicken Noodle Soup is made from scratch and is the BEST soup recipe ever!
Chicken noodle soup is the perfect dish when you are sick. Scratch that! It's the perfect dish any time of year. It's warm, comforting, and delicious!
Recently I had the urge for a hearty bowl of chicken noodle soup. But, instead of the traditional Chicken Noodle Soup I decided to mix it up by introducing an Asian flare to the recipe.
This new variation is a great alternative to the same old soup. It's a MUST MAKE!
WHAT INGREDIENTS DO I NEED?
- 1 chicken breast
- 6 cups chicken broth
- 2 tablespoon sesame oil
- ½ bok choy
- ¾ cup chopped carrots
- 1 teaspoon minced garlic
- 2 tablespoon minced ginger
- 2 tablespoon hoisin sauce
- 3 tablespoon soy sauce
- 2 tablespoon rice vinegar
- ½ cup chopped green onions
- 8 oz rice noodles
Before I go into the specifics of the recipe, note that for the chicken breast you can pre-cook it however you wish (baked or grilled) or you can buy some already cooked and shredded.
HOW DO I MAKE ASIAN CHICKEN NOODLE SOUP?
STEP 1: In a large pot, start by sautéing ½ head of bok choy (only the white parts, leaving the green leaves to be added later), ¾ cups chopped carrots, 1 teaspoon garlic, and 2 tablespoon ginger in 2 tablespoon of sesame oil.
STEP 2: Once the vegetables have softened, add 6 cups of chicken broth, 2 tablespoon hoisin sauce, and 3 tablespoon soy sauce and bring to a boil. Turn to medium heat, and continue to cook for approximately 15 minutes.
STEP 3: At this time, I begin to shred my pre-cooked chicken. Add the chicken, remaining green leaves of bok choy, 2 tablespoon rice vinegar, 8 oz. rice noodles to the broth and continue to cook until noodles are fully prepared.
STEP 4: When you are ready to serve, a few optional toppings are chopped green onions and sriracha sauce.
CHECK OUT MORE DELICIOUS SOUP RECIPES BELOW:
Asian Chicken Noodle Soup
Ingredients
- 1 chicken breast*
- 6 cups chicken broth
- 2 tablespoon sesame oil
- ½ bok choy
- ¾ cup chopped carrots
- 1 teaspoon minced garlic
- 2 tablespoon minced ginger
- 2 tablespoon hoisin sauce
- 3 tablespoon soy sauce
- 2 tablespoon rice vinegar
- ½ cup chopped green onions
- 8 oz rice noodles
Instructions
- *For the chicken breast, pre-cook as you wish (baked or grilled). Once chicken is cooked, it will be shredded and added to soup.
- In a large pot, saute ½ head of bok choy (only the white parts, leaving the green leaves to be added later), carrots, garlic, and ginger in the sesame oil.
- Once the vegetables have softened,add 6 cups of chicken broth, hoisin sauce and soy sauce, and bring to a boil.
- Turn to medium heat, and continue to cook for approximately 15 minutes.
- At this time, I begin to shred my precooked chicken.
- Add the chicken, rice vinegar, green leaves of bok choy, and rice noodles to the broth and continue to cook until noodles are fully prepared.
- Optional toppings: Chopped green onions and sriracha sauce
cally says
I happened to be lucky enough to be a guinea pig for this recipe!
It is yummy!
I've always been bored by plain-old-chicken-noodle-soup - this soup was anything but boring! yet it wasn't so far from chicken noodle that it had no comparison.
I will be making this as soon as the weather in Missouri cools off!
Raia says
I love the Asian twist. An extra health-boost. 🙂