Easy Asian Chicken Noodle Soup

Warm up your soul with this Easy Asian Chicken Noodle Soup, a hearty and flavorful dish packed with vibrant ingredients and comforting spices. Tender chicken breasts, shredded to perfection, swim in a savory broth infused with ginger, garlic, soy sauce, and fish sauce, creating a symphony of umami goodness. Fresh vegetables like carrots, baby bok choy, and mushrooms add texture and nutrition, while silky rice noodles soak up the aromatic broth for a satisfying slurp in every bite. Simple to make in just 40 minutes, this wholesome soup is finished with bright garnishes of green onions, cilantro, and a squeeze of lime, making it the perfect go-to recipe for a quick, healthy, and utterly delicious meal. Whether you're craving takeout-inspired flavors or looking for a new weeknight favorite, this Asian chicken noodle soup will deliver comfort and delight in every bowl.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 tablespoon ginger
• 2 cloves garlic cloves
• 6 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 large carrot
• 2 heads baby bok choy
• 1 cup mushrooms
• 6 ounces rice noodles
• 2 stalks green onions
• 0.25 cup fresh cilantro
• 1 whole lime

Directions

Step 1

Season the chicken breasts with salt and black pepper on both sides.

Step 2

Heat the vegetable oil in a large pot over medium heat. Sear the chicken breasts for 3-4 minutes per side, until golden brown but not fully cooked. Remove from the pot and set aside.

Step 3

In the same pot, add the ginger (peeled and minced) and garlic (minced). Sauté for 1-2 minutes until fragrant.

Step 4

Pour in the chicken broth and bring to a gentle boil. Add the soy sauce and fish sauce, stirring to combine.

Step 5

Return the chicken breasts to the pot and reduce the heat to a simmer. Cover and cook for 10 minutes, or until the chicken is fully cooked through.

Step 6

Remove the chicken from the pot and shred it into bite-sized pieces with two forks. Return the shredded chicken to the pot.

Step 7

Slice the carrot into thin matchsticks, chop the baby bok choy into quarters, and slice the mushrooms. Add these vegetables to the soup and simmer for another 5-7 minutes, or until tender.

Step 8

Meanwhile, prepare the rice noodles according to the package instructions. Drain and divide them among serving bowls.

Step 9

Taste the soup and adjust seasoning with more soy sauce or a pinch of salt as desired.

Step 10

Ladle the hot soup over the cooked rice noodles in each bowl. Garnish with chopped green onions, fresh cilantro, and a squeeze of lime juice before serving.

Nutrition Facts

Serving size	(2664.2g)

Amount per serving	% Daily Value*
Calories	1000.8

Total Fat 29.8g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 12.4g
Cholesterol 206.4mg	0%
Sodium 9855.8mg	0%
Total Carbohydrate 84.4g	0%
Dietary Fiber 13.4g	0%
Total Sugars 17.0g
Protein 107.4g	0%

Vitamin D 0IU	0%
Calcium 683.6mg	0%
Iron 11.0mg	0%
Potassium 4201.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 41.5%

Carbs: 32.6%