Asian Chicken Noodle Soup Recipe
Simmered in a savory mix of soy, ginger, and sesame, this Asian Chicken Noodle Soup delivers deep flavor, crisp veggies, and the comfort of slurp-worthy noodles.
Servings: 6 servings
Calories: 471kcal
Ingredients
- 2 tbsp olive oil
- 1 1/2 cup sliced carrots about 3 large carrots
- 2 stalks celery sliced
- 4 oz shiitake mushrooms sliced
- 1/4 cup yellow onion diced (about quarter of a medium onion)
- 1 cup green onions sliced (about 4) green ends separated
- 6 cloves garlic minced
- 2 teaspoon fresh ginger minced
- 1 lb boneless skinless chicken thighs
- 6 cup low-sodium chicken broth warmed*
- 1/4 cup low-sodium soy sauce
- 2 tablespoon rice vinegar
- 1 tbsp sesame oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 cup green peas thawed
- 2 cup Napa cabbage chopped, slightly packed
- 2 packages refrigerated instant noodles (yakisoba or udon) or ramen
- 1/4 cup cilantro chopped, optional
- 1/4 tsp red pepper flakes optional
Instructions
- In a large stock pot or Dutch oven set over medium-high heat, add the olive oil. When the oil is hot, add the carrots and sauté for 3 minutes. Then add the mushrooms, celery, and onion. Continue to sauté for 2 minutes, then add the garlic and ginger and cook for 2 additional minutes.
- 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 the heat to medium-high until the liquid boils, then reduce to a simmer. Cook for 25 minutes, then remove the chicken and transfer it to a cutting board to 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 the cilantro and red pepper flakes, if desired.
Notes
*I use 1 can and 1 carton of low-sodium chicken broth (6 cups total), pour them into a large microwave-safe bowl, and warm it in the microwave on HIGH for 1 minute.
STORE Asian Chicken Noodle Soup in an airtight container for up to 4 days. If you keep the noodles separate, they’ll maintain their texture even better. To FREEZE, ladle the broth, vegetables, and chicken (without the noodles) into freezer-safe containers and freeze for up to 3 months.
When ready to reheat, thaw overnight in the refrigerator, warm gently on the stovetop, and stir in freshly cooked or reheated noodles. For leftovers that already include noodles, REHEAT slowly with a splash of broth or water to help loosen everything up.
Nutrition
Serving: 6serving | Calories: 471kcal | Carbohydrates: 50g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1532mg | Potassium: 1131mg | Fiber: 12g | Sugar: 7g | Vitamin A: 5794IU | Vitamin C: 15mg | Calcium: 103mg | Iron: 5mg
