This Asian Chicken Noodle Soup has all the comfort and warmth of a classic chicken noodle, but with wonderful Asian-inspire flavors! For days when you just need a belly full of love, this spin on chicken noodle soup hits all the marks. And, how could it not? Homemade soup makes everything better.
Let's get started!
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And, if you're here looking for other soul-warming soup recipes, you have come to the right spot! Try my Mexican Chicken Soup, Manhattan Clam Chowder, or my Loaded Baked Potato Soup! They're all simple and delicious!
What You'll Need
Chicken - I use a rotisserie chicken because I love the ease and convenience of them. They're also delicious and it's mandatory that you make sure on the car ride home from the store. If you see me driving with a chicken leg in my mouth, no you didn't.
Chicken Broth - I have strong opinions about this. Yes, chicken broth can be contentious. Read below for more of my correct opinion and why I will die on that hill.
Onion, Celery, Carrot, Garlic, Bok Choy - The usual suspects for a classic chicken noodle soup plus bok choy. Bok Choy is a lovely, tender Asian cabbage. I prefer baby bok choy, but you can use regular, too! You can also just throw in a bag of your favorite slaw mix.
Dried Mushroom Powder - I adore this stuff. It adds so much umami to things! If you don't have any, grab some!
Tamari, Fish Sauce, Sesame Oil, Ginger - The Asian flavor super stars. These little lovelies are some of my favorite ingredients on the planet.
A Word About The Chick Nood Essentials
Chicken Noodle Soup, no matter what variation, is classic comfort food 101. No matter how you do it or what you add to it to make it different, the basics exist. What do I mean? Pull up a chair.
The Cookware
To begin any self-respecting chicken noodle, you need a good dutch oven. You want a big, heavy-duty pot that will not only hold everything, but will retain it's heat. I am a huge fan of the enamaled cast iron from Staub or Le Creuset. Am I sponsored? Nope. I wish.
The Broth
Again, for chicken soup, and this Asian Chicken Noodle Soup in particular, we need to discuss the chicken broth. USE A GOOD QUALITY BROTH. Don't bargain basement this part. And, better yet, make it yourself. Here's my recipe. It's quick and easy and will give you, hands down, a better soup.
Good quality broth, and more specifically, bone broth is not only delicious, but it is really, really, really good for you. Especially if you make this soup when you or any of your people are under the weather, go for the bone broth.
The Fish Sauce
Don't you dare let the name scare you. Don't do it. Fish sauce is an amazing salty, umami-adding powerhouse you need in your collection. It gives things a very specific, savory flavor that cannot be duplicated. Get some. Use it and fall in love.
How To Do It
The best part of this Asian chicken noodle soup? (Besides the taste, of course!) It's beyond simple to throw together. I'll give you a brief rundown, but the specifics will live down in the recipe card below. What ya do is:
- Prep and start cooking the veggies.
- Add the broth and seasoning.
- Stir in the chicken and cooked noodles.
- Garnish and enjoy!
Frequently Asked Questions
Is this Asian chicken noodle soup gluten-free?
This soup is gluten-free as long as tamari is used instead of soy sauce. Also, make sure you noodles that are certified gluten-free. I would recommend a rice or shirataki noodle or even a good veggie noodle.
Is this soup dairy-free?
Yes! My Asian Chicken Noodle Soup is dairy-free!
Recipe Variation Ideas
Noodle Variations
Let's talk noodles. This Asian Chicken Noodle soup is good enough to eat without a noodle, but let's be real. Everyone love a noodle. You can choose exactly what you like.
- Low-carb options like shirataki and veggies noodles are great.
- Rice noodles cook in no time and are delicious.
- Try udon noodles for a great texture.
- You can even use regular spaghetti or angel hair pasta.
- Use frozen wontons instead of noodles. I adore this variation.
- Ramen. You know it. You love it. It's a great option.
Noodle Tip: No matter what kind you choose, cook your noodles separately from the chicken soup.
Vegetables
I could go on for days about this. This Asian chicken noodle soup recipe is very customizable when it comes to the vegetables. I love bok choy because it is tender and I grow it in my garden. However, regular cabbage would be fantastic. Lacinato kale, baby spinach, and mushrooms would also be great. And, if you're in a time crunch, grab a bag of coleslaw mix!
You seriously can not go wrong with what veggie you throw in. This also makes this soup a fantastic fridge clean out recipe!
Garnishes
This Asian Chicken Noodle Soup is phenomenal just the way it is, but there is always room for a little decoration on the cake! I looove an Asian-style soup with a pile of garnishes.
For garnishes think:
- Sriracha
- Chili Crisp
- Crushed Peanuts
- Cilantro
- Lime Wedges
- Sesame Seeds
- Gochugaru Pepper
- Jalapeño Slices
- Bean Sprouts
- Green Onion Slices
Storage and Reheating Instructions
Leftovers of this Asian Chicken Noodle soup will last in an airtight container for up to 3 days.
My biggest tip is to store the noodles and soup separately. The brothiness of the soup will absorb into the noodles and it will make them mushy. Make the noodles separate from the broth and keep them apart from one another until serving.
I think reheating this soup does best on the stovetop.
This recipe is a fantastic option for the freezer! Again, just don't freeze it with the noodles. The soup base and veggies will stay good in the freezer for up to 3 months. When you're ready, thaw out the soup and warm up on the stove top. Add cooked noodles of choice and enjoy!
Recipe
Asian Chicken Noodle Soup
Equipment
Ingredients
- avocado oil
- 1 small onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 cups bok choy, cut into bite-sized pieces
- 8 cups chicken broth
- 3-4 cloves garlic, minced
- 2 teaspoon ginger, minced
- 2 tablespoon dried mushroom powder
- 3 tablespoon tamari
- 3 teaspoon sesame oil
- 2 teaspoon fish sauce
- 1 rotisserie chicken, deboned and meat shredded
- salt and pepper, to taste
- prepared noodles of choice use as many or little as you prefer
- Garnish with sriracha, cilantro, chili crisp, lime juice, or chili peppers.
Instructions
- In a large dutch oven on medium heat, begin by sautéing veggies in avocado oil, until they begin to soften.
- Add the chicken broth, mushroom powder, soy sauce, fish sauce, and sesame oil. Bring to a simmer and continue cooking until veggies are tender
- Add shredded chicken meat to the pot until just warmed through.
- Ladle over noodle of choice.
- Garnish with all the things and enjoy!
Notes
Nutrition
If you guys make this Asian Chicken Noodle Soup, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Asian Chicken Noodle Soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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