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