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Asian Chicken Noodle Soup Recipe

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4 from 4 reviews

This flavorful Asian Chicken Noodle Soup combines tender shredded chicken, fresh vegetables, and fragrant aromatics in a savory chicken broth, complemented by rice noodles and a tangy splash of lime. Perfect for a quick, comforting meal with a delicate balance of textures and tastes from crunchy bok choy to spicy jalapeños.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Aromatics and Vegetables

  • 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), halved or quartered and rinsed

Protein

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

Noodles

  • 14 oz rice noodles (ramen noodles or shirataki noodles)

Liquids and Oils

  • 2 tbsp toasted sesame oil
  • 32 oz chicken stock
  • 2 tbsp fish sauce (or to taste)
  • Juice of half a lime (or to taste)

Seasonings and Garnishes

  • Coarse sea salt (to taste)
  • Cilantro, chopped (optional, for garnish)
  • 1-2 whole jalapeño peppers, sliced (optional, for garnish)

Instructions

  1. Prepare Ingredients: Mince the garlic and thinly slice the shallot and set them together in one bowl. Grate the ginger, julienne the carrot, and slice the shiitake mushrooms, placing them into a separate bowl. Halve or quarter the baby bok choy, rinse thoroughly, and drain well. Shred the cooked chicken or turkey and set aside.
  2. Cook Noodles: Prepare the rice noodles according to the package instructions. Usually, this involves boiling in a separate pot. Once cooked, drain the noodles thoroughly and toss with a small amount of oil to prevent sticking. Set aside.
  3. Heat Soup Pot and Saute Aromatics: Preheat a medium to large soup pot over low heat until warm. Add the toasted sesame oil. Then add the minced garlic and shallots with two small pinches of coarse sea salt. Sauté over medium heat just until fragrant, about 10 seconds—be careful not to burn.
  4. Saute Vegetables: Add the grated ginger, julienned carrots, and sliced shiitake mushrooms to the pot. Season again with two small pinches of salt. Continue sautéing for about 2 minutes until vegetables soften slightly.
  5. Simmer Soup Base: Pour in the chicken stock and cover the pot with a lid. Lower the heat to medium-low and bring to a gentle simmer. Let it simmer uncovered for about 4-5 minutes so flavors meld.
  6. Add Chicken and Bok Choy: Add the shredded chicken and the drained bok choy to the simmering soup. Continue to simmer for another 1 minute or until the bok choy stems turn a deeper green but remain crisp and crunchy.
  7. Add Noodles and Season: Stir in the prepared noodles. Then season the soup with fish sauce to your taste, adding one tablespoon at a time to avoid overpowering the flavor.
  8. Finish and Serve: Remove the soup from heat. Drizzle fresh lime juice over the top to add brightness. Garnish with sliced jalapeños and chopped cilantro if desired. Serve immediately while hot or warm.

Notes

  • Use leftover turkey as a substitute for chicken if desired.
  • Shirataki noodles are a low-carb alternative to traditional rice noodles.
  • If you prefer less spice, omit jalapeños or serve on the side.
  • Adjust fish sauce and lime juice quantities to suit your personal taste preferences.
  • Be careful not to overcook bok choy to maintain a desirable crunch.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian

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