Best 9 Asian Chicken Noodle Soup Recipes

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Indulge in a culinary journey to the Far East with our exploration of the tantalizing flavors of Asian chicken noodle soup. Whether you crave the comforting warmth of a classic Chinese wonton soup, the spicy kick of a Thai Tom Yum soup, or the vibrant freshness of a Vietnamese pho, we will guide you through the essential elements and techniques to create an unforgettable bowl of this Asian delicacy. Discover the secrets of making a flavorful broth, selecting the perfect noodles, and adding an array of colorful and delectable toppings to elevate your soup to the next level. Let us embark on this culinary adventure and uncover the best Asian chicken noodle soup recipe that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

Steps:

  • Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
  • Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
  • Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

One night I didn't have any noodles for my chicken soup, so I gave it a twist with wonton wrappers. It was great! Don't skip the celery leaves; they bring great flavor to this Asian chicken soup. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon sesame oil
3 medium carrots, sliced
2 celery ribs, chopped
1 medium onion, chopped
6 cups chicken broth
1/3 cup teriyaki sauce
1/4 cup chili garlic sauce
1 package (14 ounces) wonton wrappers, cut into 1/4-inch strips
2 cups sliced fresh shiitake mushrooms
1/3 cup chopped celery leaves
1/4 cup minced fresh basil
2 tablespoons minced fresh cilantro
2 green onions, sliced

Steps:

  • In a Dutch oven, cook chicken in oil over medium heat until no longer pink. Remove and keep warm. In the same pan, saute the carrots, celery and onion until tender. Stir in the broth, teriyaki sauce, garlic sauce and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Add the wonton strips, mushrooms, celery leaves, basil and cilantro. Cook and stir for 4-5 minutes or until wonton strips and mushrooms are tender. Sprinkle with green onions.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 1344mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

ASIAN CHICKEN-MEATBALL & RICE NOODLE SOUP



Asian Chicken-Meatball & Rice Noodle Soup image

Winter is here and it's time for soup. This meatball soup is perfect for any cold night. Meatballs surrounded with bok choy and rice noodles in an Asian broth.

Provided by A Taste of Brooklyn

Categories     Asian

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 20

4 scallions, divided
4 large garlic cloves, minced
1 1/4 inches fresh ginger, minced
1 large egg, beaten
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1/2 teaspoon five-spice powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 lb ground chicken
1/2 lb ground pork
1 cup plain breadcrumbs
12 cups frankie's chicken stock
1 teaspoon garlic powder
1 teaspoon ground ginger
1 whole star anise
4 dried shiitake mushrooms
3 medium carrots, sliced
3 baby bok choy, quartered lenghtwise
8 ounces thin rice sticks

Steps:

  • Preheat the oven to 400°F. Line a baking pan with aluminum foil and set aside. Finely chop 1 scallion and slice the other 2 into 1 inch bias. In a large bowl, whisk together the chopped scallions, garlic, ginger, egg, soy sauce, oil, five spice, salt and pepper. Add in the chicken, pork and bread crumbs and mix well. Form the mixture into ¾ inch meatballs and place on the prepared baking pan. Place in the oven and bake for about 8 to 10 min, or until lightly browned. Remove and set aside.
  • In the meantime, in a Dutch oven, over high heat, bring the stock to a boil. Lower heat to low, add in the garlic powder, ground ginger, star anise and mushrooms and simmer gently for 10 to 15 min, or until the mushrooms are hydrated and tender. Remove the star anise. Add in the carrots, bok choy and meatballs and simmer until tender, about 10 minute.
  • Cook the rice sticks according to package directions. Drain and evenly divide the noodles amoung 6 large bowls. Thinly slice the mushrooms then arrange the carrots, bok choy, mushrooms and meatballs on top of the noodles. Ladle in the broth, garnish with remaining scallions and serve.

EASY ASIAN CHICKEN NOODLE SOUP



Easy Asian Chicken Noodle Soup image

This recipe makes a big batch of light soup with mild flavor and LOW fat. I don't use much salt during the cooking process, so please feel free to do so, to your preference, if desired. Freeze leftover soup for lunches. Be sure to use rice noodles or rice sticks as these do not soak up all the broth and dry out your leftover soup.

Provided by NormCooks

Categories     Clear Soup

Time 30m

Yield 12 serving(s)

Number Of Ingredients 20

1 lb chicken tenders, chopped
2 cups bell peppers, chopped
1 lb rice noodles
2 cups water chestnuts
8 ounces bean sprouts
2 cups frozen broccoli
1 cup carrot, chopped
1 cup frozen spinach
1 cup frozen okra
2 cups snow pea pods, fresh
1 cup celery, chopped
1 cup mushroom, sliced
16 g fat free sodium free chicken broth, 4 pkts
6 quarts water
1/2 cup low sodium soy sauce
4 tablespoons Mrs. Dash seasoning mix, Garlic and Herb Blend
4 tablespoons Mrs. Dash seasoning mix, Original Blend
2 tablespoons five-spice powder, Asian Brand
1 cup spring onion, chopped
2 tablespoons fresh ground black pepper

Steps:

  • Prepare vegetables. Bring waterchestnuts and carrots to a boil in a large (16 quart) stewpot with about 6 quarts of water (when all ingredients are added your pot should be about 1/2 full). Add chicken, seasonings, soy sauce, and other vegetables and continue to boil about 5 more minutes.
  • Break up rice noodles into shorter strands, add to soup, continue to boil for about 5 more minutes, then reduce to simmer for about 10 minutes. Add salt and additional pepper if desired. When noodles are tender, soup is done.
  • Top off each serving with a handful of chow mein noodles.

Nutrition Facts : Calories 243.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 21.9, Sodium 493.4, Carbohydrate 45.3, Fiber 4.6, Sugar 4.4, Protein 13.8

ASIAN-STYLE CHICKEN NOODLE SOUP



Asian-Style Chicken Noodle Soup image

This was so good that I would put it in the comfort food category.

Provided by YaYa24

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 23

32 ounces chicken broth
1 cup water
2 bay leaves
1 tablespoon fish sauce
1 tablespoon shrimp bouillon
1 teaspoon soy sauce
1 teaspoon chicken bouillon
½ teaspoon Chinese five-spice powder
½ teaspoon garlic powder
½ teaspoon onion powder
6 carrots, diced
6 stalks celery, diced
1 red bell pepper, chopped
1 onion, chopped
3 ounces spaghetti
1 pound shrimp (31-40 per pound), peeled and deveined
4 cups fresh spinach, chopped
¼ cup dry white wine
2 teaspoons minced fresh ginger root
2 teaspoons chopped lemongrass
1 tablespoon sesame oil
1 pinch ground black pepper, or to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Stir chicken stock, water, bay leaves, fish sauce, shrimp bouillon, soy sauce, chicken bouillon, Chinese five-spice powder, garlic powder, and onion powder together in a stockpot; bring to a boil and reduce heat to medium. Add carrots, celery, red bell pepper, and onion; bring stock to a simmer and cook until the vegetables begin to soften, about 5 minutes.
  • Add spaghetti to the stockpot; cook until tender yet firm to the bite, about 5 minutes.
  • Reduce heat to medium-low. Add shrimp, spinach, white wine, ginger, lemongrass, sesame oil, black pepper, and cayenne pepper; stir. Turn heat below stockpot off and let soup sit as the residual heat cooks the shrimp until they are firm and the vegetables are tender, about 30 minutes more.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 37.1 g, Cholesterol 178.3 mg, Fat 6 g, Fiber 8.1 g, Protein 25.7 g, SaturatedFat 0.9 g, Sodium 1833.1 mg, Sugar 11.4 g

ASIAN CHILI CHICKEN NOODLE SOUP



Asian Chili Chicken Noodle Soup image

I love one-dish meals and this fantastic soup fits the bill. Adjust the heat to your taste and substitute other noodles like rice noodles if you like. For those who don't like cilantro use basil in a smaller amount, and please don't leave out the lime juice! Adapted from a Food and Wine cookbook.

Provided by Cookin-jo

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 tablespoon oil
1 tablespoon sesame oil
1 onion, chopped
2 celery ribs, sliced 1/4 inch
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons chili powder
1/8 teaspoon red pepper flakes (add more if you like a lot of heat)
1 1/2 quarts chicken broth
1 cup crushed tomatoes (from a can)
1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
3 tablespoons fish sauce (nam pla or nuoc mam)
1/2 cup cilantro leaf, chopped
3/4 lb spaghettini or 3/4 lb rice noodles
1/2 lb bok choy, sliced 1/4 inch (add more if you like)
1/2 lime, juice of
1/4 cup fresh cilantro, chopped, for garnish

Steps:

  • In a large pot heat oils over medium heat.
  • Add onion, celery, garlic, ginger, chili powder and red pepper flakes. Reduce heat to medium low and cook for 5 minutes, stirring now and then.
  • Add the broth, tomatoes, chicken, fish sauce, 1/2 cup cilantro and bring to a simmer. Cook, covered, for 1/2 hour.
  • While the soup cooks bring a pot of water to boil and cook the spaghettini to al dente. Drain.
  • Add spaghettini, bok choy and lime juice to the soup. Cook for 5 minutes.
  • Garnish with the 1/4 cup cilantro and serve.

Nutrition Facts : Calories 467.3, Fat 11.8, SaturatedFat 2.4, Cholesterol 94.4, Sodium 1715.6, Carbohydrate 52.2, Fiber 4.3, Sugar 5.4, Protein 36.8

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

This is an authentic, 'home-style' dish served in Taiwanese homes. You can vary the easy-to-buy ingredients however you want to yield as many servings as you want. Try adding a couple of tablespoons of whole kernel corn. Super easy to make, kids can do it too! Tender noodles coupled with subtle chicken broth, all with succulent pieces of chicken, exotic shitake mushrooms and a slow-simmered egg ... my favorite rainy-day meal!

Provided by Beverly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 2

Number Of Ingredients 6

4 ounces dry Chinese noodles
1 (14.5 ounce) can chicken broth
6 shiitake mushrooms, sliced
2 green onions, chopped
1 skinless, boneless chicken breast half
2 eggs

Steps:

  • Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls.
  • Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 51 g, Cholesterol 220.2 mg, Fat 7.1 g, Fiber 8.9 g, Protein 27.2 g, SaturatedFat 1.8 g, Sodium 112.8 mg, Sugar 2.6 g

ASIAN NOODLE SOUP WITH CHICKEN AND SNOW PEAS



Asian Noodle Soup with Chicken and Snow Peas image

A few tweaks give chicken soup a spicy new attitude.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 10

Coarse salt and ground pepper
8 ounces rice noodles
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 piece fresh lemongrass (3 inches), smashed, or 3 sticks dried lemongrass
1 piece peeled fresh ginger (1 inch), cut into matchsticks
2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
8 ounces snow peas, trimmed and halved
2 tablespoons fresh lime juice, plus lime wedges for serving
1/4 cup fresh mint leaves
Asian chile sauce (such as Sriracha), for serving (optional)

Steps:

  • In a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles. In a saucepan, combine chicken broth, lemongrass, ginger, and 3 cups water. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes.
  • Using a fine-mesh sieve, strain broth and return to saucepan. Add chicken and snow peas and simmer until chicken is cooked through and snow peas are crisp-tender, 2 to 4 minutes.
  • Remove soup from heat and stir in lime juice. Season with salt and pepper. To serve, pour soup over noodles. Top with mint, lime wedges, and chile sauce if desired.

Nutrition Facts : Calories 355 g, Fat 2 g, Fiber 2 g, Protein 28 g

ASIAN SHRIMP AND CHICKEN NOODLE SOUP



ASIAN SHRIMP AND CHICKEN NOODLE SOUP image

Categories     Chicken     Vegetable

Yield 4 bowls

Number Of Ingredients 13

4 scallions
1/2 lb Bok Choy
5 Large white mushrooms
I large can of chicken stock
4 oz of rice noodles
3 TBS vegetable oil
2 tsp minced garlic
3 TBS soy sauce
10-12 medium sized frozen cooked shrimp
Salt and black pepper
Chopped cilantro
Chili-Garlic sauce
Lime wedges

Steps:

  • Separate the scallions and bok choy into white and green parts. Finely chop the white parts of the scallions. Slice the green parts thinly crosswise Take the bok choy white parts and halve lengthwise Slice the green parts thinly crosswise Wash and slice the mushrooms In a spaghetti pot or soup pot cook the noodles as directed on the package. Meanwhile in a sauté pan heat the oil. Add garlic and white parts of the scallions and the mushrooms. Cook and stir for 3 minutes. Add the white parts of the bok choy and cook for 3 more mins til nicely browned. When noodles are done drain out the water and put noodles back in the pot. Add the chicken stock and the sautéed vegetables Add the fresh bok choy and scallions Add 1 TBS Chili Garlic sauce simmer for 20 mins Add shrimp 10 minutes prior to serving Garnish with lime wedges and Chili Garlic sauce to taste

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
  • Don't be afraid to experiment with different ingredients. There are many ways to make this soup, so feel free to add your own personal touch.
  • Make a big batch of soup so you can have leftovers for lunch or dinner the next day. This soup freezes well, so you can also make a big batch and freeze it for later.
  • Serve the soup with your favorite toppings. Some popular toppings include sliced green onions, shredded carrots, and crispy wonton strips.

Conclusion:

Asian chicken noodle soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With a few simple ingredients, you can make a flavorful and satisfying soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this Asian chicken noodle soup a try. You won't be disappointed!

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