This Asian Chicken Noodle Soup is the perfect comfort dinner on a chilly night. Loaded with lots of fresh vegetables, cooked chicken, and subtle Asian flavors, this soup is a healthy weeknight dinner option.
Deep in the middle of our “Stay at Home” order on a particularly chilly spring day, I think we could all use a little comfort right now, and for me there is nothing better to bring comfort than a steamy hot bowl of soup. Many may think of soup as only a cold weather food, and while this soup is perfect for that, is also great in spring and summer.
My inspiration for this recipe was to combine a classic bowl of chicken noodle soup with some of my favorite ramen flavors. With fresh veggies and the subtle kick of ginger and sriracha, this Asian Chicken Noodle Soup is a tasty twist on the classic chicken noodle soup.
What is in Asian Chicken Noodle Soup?
This Asian Chicken Noodle Soup is quick and easy to put together. I used some leftover chicken thighs, making this a super easy meal. But you can use any cooked chicken you have leftover, rotisserie chicken, or cook up some chicken breast as you prep the rest of the ingredients.
For the broth of this soup, I used a box of ramen broth that I picked up at the grocery store a few weeks ago, not knowing what I was going to do with it, but having some type of chicken soup in mind. The ramen broth brings some authentic Japanese flavors, including tamari soy sauce, mirin, ginger, and toasted sesame oil, making it a great shortcut to developing layers of flavor. But if you can’t find ramen broth, you can substitute chicken broth instead.
For the noodles, I used what I had left of a box of spaghetti noodles, broken into thirds or fourths, so they are a little easier to eat. But you can also substitute other noodles you have on hand or your favorite ramen noodles.
To finish off this Asian Chicken Noodle Soup, I definitely recommend serving with a few lime wedges and several squeezes of sriracha. The lime juice brings a brightness to enhance the ginger and other flavors in this soup. The sriracha adds some extra heat and flavor, if you can take the heat, I recommend really going crazy when adding it to your bowl.
What Veggies Go Well in Asian Chicken Noodle Soup?
This soup uses a lot of fridge and pantry staples that I always keep on hand, making it a great choice for a quick weeknight dinner when you could use some comfort with a bowl of soup. It is also pretty flexible, so you can mix up the veggies based on your preferences and what you have in the fridge. Since I had to work with what we had on hand, the recipe below is what I came up with. But there are lots of other veggies you could use here. For example, swap out the celery for napa cabbage or toss in some thinly sliced mushrooms. Or use these yummy Quick Pickled Carrots in place of the sliced carrots.
Some great options to mix into this Asian Chicken Noodle Soup include:
- Thinly sliced mushrooms
- Napa cabbage
- Fresh baby spinach
- Bok choy
- Snow peas
- Thinly sliced red bell pepper
Feel free to be creative! And if you mix it up, let me know what some of your favorite mix ins are in the comments below.
Asian Chicken Noodle Soup
Ingredients
- 1 tsp olive oil
- 1 stalk celery
- 2 carrots
- ½ yellow onion
- 2 cloves garlic (diced)
- ½ inch piece of ginger (diced or grated)
- 4 cups ramen broth
- 2 ½ cup water
- ¼ tsp turmeric
- ¼ tsp white pepper
- 1 tsp soy sauce
- ½ tsp sriracha
- 4 oz spaghetti noodles (broken into thirds or fourths)
- 2 cups cooked chicken
- 1 cup frozen shelled edamame
For Serving
- Lime wedges
- thinly sliced green onions
- Additional sriracha
Instructions
- Chop onion and add to a large pot with oil. Slice carrots and celery thinly on a diagonal bias.
- Add vegetables to pot and cook over medium heat for about 5 minutes to soften.
- Add ramen broth, water, spices, soy sauce, and sriracha to pot, and increase heat to bring to boil.
- Add noodles to pot, breaking into pieces as you add. Simmer, stirring occasionally for about 10 minutes.
- Add cooked chicken and edamame and cook an additional 5 minutes or until heated through.
- Serve bowls with a squeeze of lime juice, green onions, and additional sriracha (if desired).