Go Back
–+ servings

Asian Chicken Noodle Soup

A comforting bowl of warmth that tantalizes your taste buds with its aromatic flavors and vibrant colors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 Tbsp vegetable oil Use this oil as a base for sautéing the vegetables.
  • 1 cup diced carrots Fresh carrots add sweetness and crunch to the soup.
  • 6 green onions These provide a mild onion flavor and vibrant color.
  • 4 cloves garlic Minced garlic infuses the broth with aromatic goodness.
  • 2 Tbsp minced peeled ginger Ginger adds warmth and a zesty kick to the soup.
  • 1 lb boneless skinless chicken breasts The main protein source that makes this soup hearty.
  • Salt and freshly ground white or black pepper Essential seasonings for enhancing flavor.
  • 6 1/2 cups low-sodium chicken broth A flavorful base for the soup without excessive salt.
  • 2 1/2 Tbsp soy sauce Adds depth and umami to the broth; adjust to taste.
  • 2 Tbsp mirin A sweet rice wine that balances the savory aspects of the soup.
  • 2 Tbsp rice vinegar Provides acidity that brightens up the flavors.
  • 1 Tbsp Sriracha Adds heat; adjust according to your spice preference.
  • 1 Tbsp sesame oil Infuses a nutty aroma that complements other ingredients beautifully.
  • 1 Tbsp granulated sugar Balances out the savory flavors in the broth.
  • 3 cups slightly packed chopped Napa cabbage Adds texture and nutrition to the soup.
  • 6 oz crimini mushrooms These mushrooms contribute earthy notes to each bite.
  • 1 (4.3 oz) package dry ramen The perfect noodles for soaking up all the delicious broth; discard seasoning packets.
  • 1/2 cup chopped cilantro Fresh cilantro adds brightness as a garnish at serving time.

Method
 

  1. Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add diced carrots and sauté for about 3 minutes until they start to soften, then stir in sliced green onions, minced garlic, and ginger, continuing to sauté for an additional 2 minutes until fragrant.
  2. Cover the chicken breasts with plastic wrap and pound them to an even thickness using a meat mallet's flat side; this ensures even cooking throughout. In a large pot over medium-high heat, add another tablespoon of olive oil.
  3. Season both sides of the chicken breasts lightly with salt and freshly ground pepper before adding them to the hot pot. Cook until they are browned on both sides, approximately 2 ½ minutes per side, before proceeding with the rest of the recipe.
  4. Pour in the low-sodium chicken broth along with soy sauce, mirin, rice vinegar, Sriracha, and sesame oil into the pot with chicken; then add your sautéed carrot mixture into this delicious blend.
  5. Bring everything to a boil before reducing heat to medium-low; cover the pot and simmer until the chicken is fully cooked through (the center should register at least 165 degrees). This should take about 5 -7 minutes depending on thickness.
  6. Remove cooked chicken from the pot and let it rest on a cutting board for about 5 minutes before slicing it into strips. Stir in granulated sugar, chopped Napa cabbage, sliced crimini mushrooms back into your boiling soup, then add dry ramen noodles and cook for an additional 3-5 minutes until noodles are tender; return sliced chicken back into soup just before serving warm garnished with fresh cilantro sprinkled on top.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

Tried this recipe?

Let us know how it was!