Upgrade your ramen & chicken noodles soup by combining the two into one hearty, healthy, and totally crave-able soup recipe with an Asian twist. This Asian Chicken Noodle Soup is fun, frugal, and ready to fulfill any craving– from Asian flavor to brothy soup when you’re sick.
You know those days when you wake up and there’s a chill in the air?
When you can’t help but hit the snooze button and burrow a little deeper under the covers because it’s so warm and toasty right where you are? Those are my favorite kind of mornings.
Those are the morning when I get to throw on a sweatshirt, grab my fuzziest, softest slippers, and look forward to my piping hot cup of coffee.
Those are the days I can’t wait to curl up on the couch under my throw with a good book while I wait for the coffee to kick in.
I love everything the colder weather brings. Everything. Days like that demand creature comforts, especially comfort food.
If I took a poll of everyone’s favorite comfort foods in this house, I’m sure the top 3 answers would be Mac & Cheese, Pizza, and Spaghetti & Meatballs.
Honorable mention would be sure to go to ramen noodles. And while all of those are great in their own respects, they don’t scream comfort to my now 30 year old soul. Especially instant noodles.
Don’t get me wrong, they’re great in a pinch when I’m starving and need something to eat STAT. Clearly though a 20 year age gap leads to differences in opinion on what’s good when.
Cons of being overwhelmed by teens, noodles are always in. Perks of being the only one willing to cook most days– I make what I want.
Pros of kids loving noodles? If it has noodles in it, they’re happy. Generally speaking, a big ol’ vat of chicken noodle soup is a guaranteed hit on any cold day. Except when the kids you’re serving are my kids.
Then it’s like a cruel, torturous trick you’re Mom’s pulling on you, even in sub zero temperatures. And this is where I circle back to my earlier theory– that if it has ramen noodles in it– even then it will still be a hit. Boy was I right!
My little soup haters ALL wanted seconds of this yummy Asian Chicken Noodle Soup. Seconds. With totally drained bowls– no broth or veggies left behind!
Those little packets of ramen noodles get an upgrade, and chicken noodle soup gets an Asian-style flavor make over.
Deep, rich flavors combined with crisp, fresh veggies– add to that chunks of rotisserie chicken and thin Asian-style noodles, and you’ve got a hot pot of this stellar Asian Chicken Noodle Soup.
It’s fresh, it’s a fun new spin on an old favorite, and it’s just as easy to cozy up to as the original. Worried about catching a cold this year? Save this recipe, this soup will at least give you something to look forward to when you’re feeling down!
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Asian Chicken Noodle Soup
- 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
- 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.
- 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.
- Serve the soup warm and sprinkled with the cilantro.