Asian Chicken Noodle Soup
Prep time
Cook time
Total time
You're going to love this tasty twist on a classic! This Asian chicken noodle soup is bursting with flavor and loaded with chicken and veggies.
Yield: 4-6
  • 2 tbsp. olive oil
  • 1½ c. sliced carrots (about 3 large)
  • 2 stalks celery, sliced
  • 4 oz. shitake mushrooms, sliced
  • ¼ c. yellow onion, diced (about quarter of a medium onion)
  • 1 c. green onions, sliced (about 4) green ends separated
  • 6 garlic cloves, minced
  • 2 tsp. minced fresh ginger
  • 1 lb. boneless skinless chicken thighs
  • 6 c. low-sodium chicken broth, warmed*
  • ¼ c. low-sodium soy sauce
  • 2 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 c. green peas, thawed
  • 2 c. slightly packed chopped Napa cabbage
  • 2 packages refrigerated instant noodles (yakisoba or udon) or ramen
  • ¼ c. chopped cilantro (optional)
  • ¼ tsp. ground red pepper flakes (optional)
  1. In a large stock pot or Dutch oven set over over medium-high heat, add the olive oil. When the oil is hot, add the carrots and saute for 3 minutes, then add the mushrooms, celery and onion, Continue to saute for 2 minutes, then add the garlic and ginger and cook for 2 additional minutes.
  2. Add the chicken thighs, then turn the heat down to low and slowly pour in the warmed broth. Add the soy sauce, rice vinegar, sesame oil, salt and pepper. Return heat to medium-high until the liquid boils, then reduce to a simmer. Cook for 25 minutes, then remove the chicken and transfer to a cutting board and shred. Return the chicken to the pot, along with the peas, cabbage, green ends of the onions, and noodles. Cook for 8 minutes then remove from heat. Stir in cilantro and red pepper flakes, if desired.
*I use 1 can and 1 septic box of low-sodium chicken broth (6 cups total) and pour them into a large microwave-safe bowl and warm it in the microwave for 1 minute on HIGH.

Recipe source: Life Made Simple
Recipe by Life Made Simple at