Asian Chicken Noodle Soup

Asian chicken noodle soup is a fun, frugal upgrade to both your ramen and your classic soup. The result is one hearty, crave-worthy soup with Asian flavors like soy sauce, rice vinegar, and sesame oil.

There’s nothing better on a cold day than classic comfort food.

I can’t think of anything more comforting than a big old bowl of warm, cozy soup.

My boys?

Well, they prefer a heaping serving of noodles.

Why not satisfy everyone and make a big batch of this Asian noodle soup?

It’s a mashup of classic chicken noodle soup, ramen noodles, and delicious Asian seasonings.

The result is a soup my boys happily slurp down, leaving no noodle behind.

Ingredients

To make this you’ll need:

• Oil– A light colored oil like canola oil
• Carrots– Thinly sliced
• Green onions– Thinly sliced
• Seasoning– Minced garlic cloves, ground ginger, and salt and pepper
• Chicken– Save yourself some time and use rotisserie chicken that you’ve either pulled apart or roughly chopped
• Chicken broth– You can use low sodium if you prefer
• Soy sauce– To taste
• Rice vinegar– You can find this in the Asian foods aisle
• Sriracha– Adjust this to suit your tastes
• Sesame oil– A little bit goes along way here
• Sugar– To balance the flavors
• Napa cabbage– Roughly chopped
• Mushrooms– Thinly sliced crimini mushrooms. You can sub thinly sliced white mushrooms if you prefer.
• Ramen noodles– Discard the seasoning packets
• Fresh cilantro

How to Make

Asian chicken noodle soup is so easy to make!

To do it, heat the canola oil in a soup pot over medium high heat.

When the oil is hot, saute the carrots for about 3 minutes before stirring in the green onions, garlic, and ginger.

Saute everything for 2 more minutes.

Then stir in the chicken, chicken broth, soy sauce, rice vinegar, Sriracha, sesame oil, sugar, cabbage and mushrooms and bring the soup to a rolling boil.

Let the soup boil for 2-3 minutes before turning the heat down to medium.

Stir in the noodles and cook 3 – 5 minutes longer or until noodles are tender.

Serve the soup warm and sprinkled with the cilantro if desired.

Enjoy!

Storing Leftovers

Store leftovers in an air tight container in the fridge for up to 4 days.

Reheat in the microwave until warmed through.

Tips and Tricks

• This soup is not spicy as the recipe is written. If you want more of a kick, add more garlic, ginger, and Sriracha.
• You could use leftover grilled or roasted chicken instead of rotisserie if you prefer.
• Cilantro is optional but does add a nice fresh flavor.

Other Easy Soup Recipes

Asian chicken noodle soup is a delicious upgrade to an old classic.

Make it and enjoy!

Looking for other easy soup recipes?

Try these:

• Easy Crab Bisque
• 10 Can Chicken Taco Soup
• Classic Potato Soup
• Authentic Egg Drop Soup
• Mac & Cheese Soup
• Chinese Beef & Broccoli Soup

If you’ve tried this ASIAN CHICKEN NOODLE SOUP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Asian Chicken Noodle Soup

Asian chicken noodle soup is a fun, frugal upgrade to both your ramen and your classic soup. The result is one hearty, crave-worthy soup with Asian flavors like soy sauce, rice vinegar, and sesame oil.

5 from 4 votes

Print Pin Rate

Course: Soup

Cuisine: American, Asian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 196kcal

Author: Meaghan @ 4 Sons R Us

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Ingredients

• 1-2 tbsp canola oil
• 1 cup thinly sliced carrots
• 1 thick bunch of green onion thinly sliced
• 4 garlic cloves minced
• 1-2 tsp ground ginger
• 3-4 cups rotissere chicken pulled and roughly chopped
• salt & pepper to taste
• 6 1/2 cups chicken broth
• 2- 3 tbsp soy sauce to taste
• 3 tbsp rice vinegar
• 1 tbsp Sriracha
• 1 tbsp sesame oil
• 1 tbsp sugar
• 3 cups lightly packed roughly chopped Napa cabbage
• 6 oz crimini mushrooms thinly sliced
• 1 1/2-2 packages dry ramen seasoning packets discarded
• 1/2 cup chopped fresh cilantro

US Customary - Metric

Instructions

• In a large skillet over medium-high heat, heat the canola oil. Add in the carrots and saute about 3 minutes. Stir in the green onions, garlic, and ginger and saute 2 minutes longer.
  1-2 tbsp canola oil, 1 cup thinly sliced carrots, 1 thick bunch of green onion, 4 garlic cloves, 1-2 tsp ground ginger
• Stir in the chicken, chicken broth, soy sauce, rice vinegar, Sriracha, sesame oil, sugar, cabbage and mushrooms and bring the soup to a rolling boil. Let it boil for 2-3 minutes. Reduce the heat to medium, and add in the noodles and cook 3 - 5 minutes longer, stirring occasionally, until noodles are tender.
  3-4 cups rotissere chicken, 6 1/2 cups chicken broth, 2- 3 tbsp soy sauce, 3 tbsp rice vinegar, 1 tbsp Sriracha, 1 tbsp sesame oil, 1 tbsp sugar, 3 cups lightly packed, 6 oz crimini mushrooms, 1 1/2-2 packages dry ramen
• Serve the soup warm and sprinkled with the cilantro.
  1/2 cup chopped fresh cilantro

Notes

• This soup is not spicy as the recipe is written. If you want more of a kick, add more garlic, ginger, and Sriracha.
• You could use leftover grilled or roasted chicken instead of rotisserie if you prefer.
• Cilantro is optional but does add a nice fresh flavor.

Nutrition

Calories: 196kcal | Carbohydrates: 23g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 2295mg | Potassium: 446mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3866IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 2mg

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recipe adapted from Cooking Classy