This Easy Asian Chicken Noodle Soup is an updated spin on classic chicken noodle soup. It comes together in under 30 minutes, uses minimal ingredients and will warm you from the inside out.
Easy Asian Chicken Noodle Soup
I could live off soup. Really.
And this Easy Asian Chicken Noodle Soup is no exception. It has all of the classic components of chicken noodle soup – veggies, broth, chicken, noodles – but has an Asian twist with hints of soy sauce, sesame and ginger. Instead of the classic combination of carrots and celery, I went with hearty shiitake mushrooms, green onions, and shredded carrots, and I have to say, I’m kind of in love with it.
This came about because there honestly isn’t a day that goes by, especially in the winter, where I don’t crave it. In most cases, it’s filling, but doesn’t weigh me down (even the cream-based versions), warms me from the inside out, and is relatively easy to throw together on a whim – all applauded attributes when it comes to January meals.
On a typical day, I want something pureed like a creamy butternut squash soup or roasted red pepper bisque, but with cold and flu season rearing its ugly head in our household, all I want is a giant bowl of chicken noodle soup dotted with tender chicken, light broth and silky noodles.
The healing powers of chicken noodle soup
- chicken broth actually hydrates your body and helps to clear your nasal passages.
- vegetables in homemade chicken noodle soup have a massive amount of vitamins and antioxidants, which help to boost your immune system.
When sickness first hit our household, my first thoughts were to whip up this version of chicken noodle soup from scratch, because, it is in fact, the most delicious chicken noodle soup recipe you’ll find out there. Not that I’m biased or anything. However, when you’re sick, you don’t really want to whip up homemade noodles and broth, so on to Plan B.
Seeing as I didn’t want to leave the house, I looked to the contents of my pantry and fridge, and found I had pretty much everything to make a semi-homemade batch of chicken noodle soup, except the noodles.
After perusing my options, I found a bag of Cantonese Egg Noodles I used on a recipe a while back, and shifted my approach from a standard chicken noodle soup to an Asian-inspired one.
Ingredients in Easy Asian Chicken Noodle Soup
- chicken stock
- plenty of onion and garlic
- carrots scallions, and shiitake mushrooms
- minced ginger and sliced scallions.
- soy sauce, sesame oil, and rice vinegar
- Chinese egg noodles
How to make Asian Chicken Noodle Soup
- Saute garlic and ginger in a little bit of sesame oil. Add carrots, mushrooms and salt. Cook until slightly softened, about 2-3 minutes.
- Pour in chicken stock, soy sauce and vinegar. Bring to a boil and reduce to a simmer. Simmer for 5 minutes. Add noodles and simmer until softened, about 3-4 minutes.
- Nestle chicken in, and simmer until cooked through, about 2 minutes. Add green onions and season to taste with salt and pepper.
- SO easy!
Where do I buy Cantonese egg noodles?
I picked my noodles up from a local Asian market, but I’ve also found them at many grocery stores.
Substitutions and Tips and Tricks for Recipe Success
- Cantonese egg noodles don’t take long to cook at all, so once you do cook them, to retain their chewy texture, you want to eat them right away. If you want to make this ahead of time, go for it! The noodles will be totally fine and taste delicious, they will just have a similar texture to a rice noodle instead of a chewy egg noodle.
- Because the chicken is cut thin, add it at the last second and at a lower temperature to almost poach it and keep it from drying out.
- If you can’t find cantonese egg noodles, you can use spaghetti or whole-wheat spaghetti. Lo mein noodles or even buckwheat or soba noodles.
- 1 tbsp + 2 tsp sesame oil, divided
- 2 large garlic cloves, minced
- 1 tbsp minced ginger
- 1 cup shredded carrots
- 8 oz shiitake mushrooms, thinly sliced
- 1/4 tsp salt
- 1 tbsp soy sauce
- 32 oz chicken stock
- 1 tbsp rice vinegar
- 4 oz cantonese egg noodles (see note)
- 1 medium chicken breast, sliced VERY thin (see note)
- 3 green onions, sliced
- Stock pot or dutch oven
- Heat a large pot to a medium heat and add 1 tablespoon sesame oil, along with garlic and ginger. Saute until fragrant, about 1 minute. Add carrots, mushrooms and salt. Cook until slightly softened, about 2-3 minutes.
- Add chicken stock, soy sauce and vinegar. Bring to a boil and reduce to a simmer. Simmer for 5 minutes. Gently add noodles and simmer until softened, about 3-4 minutes. Nestle chicken in, and simmer until cooked through, about 2-3 minutes. Add green onions and season to taste with salt and pepper.