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Asian Chicken Noodle Soup

An easy, from-scratch chicken noodle soup recipe that's packed full of Asian flair.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Servings: 6
Calories: 203kcal

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

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.
  • 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.

Notes

recipe adapted from Cooking Classy

Nutrition

Calories: 203kcal | Carbohydrates: 10g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 2049mg | Potassium: 699mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3818IU | Vitamin C: 32mg | Calcium: 72mg | Iron: 2mg