Asian Chicken Noodle Soup

Give me all of the soups. When the temperatures drop all I seem to crave are warm, comfort foods. Take the classic chicken noodle soup, give it a spin and you get Asian chicken noodle soup! I loved the flavors that these ingredients gave. Crimini mushrooms are always a good idea, but in this soup they take things to the next level. It’s a perfect dinner dish and warmed up for lunch again the following day. Grab a bowl and dig in friends!

Asian Chicken Noodle Soup
via cooking classy

ingredients:
2 Tbsp vegetable oil
1 cup diced carrots (about 2 large)
6 green onions, sliced (1 1/2 cups)
4 garlic cloves, minced
2 Tbsp minced peeled ginger
1 lb organic boneless skinless chicken breasts
Salt and freshly ground white or black pepper
6 1/2 cups organic low-sodium chicken broth
2 1/2 Tbsp soy sauce, or more to taste
2 Tbsp mirin (I added more rice vinegar instead)
2 Tbsp rice vinegar
1 Tbsp Sriracha
1 Tbsp sesame oil
1 Tbsp granulated sugar
3 cups slightly packed chopped Napa cabbage (subbed bok choy)
6 oz crimini mushrooms, sliced
1 (4.3 oz) package dry ramen, seasoning packets discarded
1/2 cup chopped cilantro

directions:

Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside.

Cover chicken with parchment paper and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large cast iron dutch oven over medium-high heat. Season both sides of chicken lightly with salt and peper, then add to pot and cook until browned on both sides, about 2 1/2 minutes per side. Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture. Bring to a boil then reduce heat to medium-low, cover and simmer until chicken has cooked through (center should register 165 degrees on an instant read thermometer), about 5 – 7 minutes. Remove chicken breasts from soup and transfer to a cutting board and let rest 5 minutes then cut into strips.

Meanwhile, stir in sugar, cabbage and mushrooms and return soup to a boil. Add noodles and cook 3 – 5 minutes longer until noodles are tender. Stir in chicken. Serve warm sprinkled with cilantro.

Enjoy!

xx

15 Comments

  1. January 19, 2016 / 8:27 am

    I will be making it this week, looks so good! I love chicken noodle soup so this perfect! Especially in this 19 degree weather!

    Xoxo,

    Whitney & Blaire

    Peaches In A Pod

  2. January 19, 2016 / 12:14 pm

    Thanks for this Ashely! I have a bad cold and this looks like it would hit the spot!

  3. January 19, 2016 / 12:56 pm

    I love asian spins on all dishes and I definitely would be all over this one especially with those spices and noodles!

  4. January 19, 2016 / 2:49 pm

    I make a different soup every Sunday and I am definitely going to have to add this to my list of soups to make! This sounds like the perfect comfort food and such a great alternative to regular chicken noodle soup! <3, Pamela Sequins & Sea Breezes

  5. Alexis @ South End Style
    January 19, 2016 / 3:34 pm

    Ok it’s 20 degrees here in Boston- I am definitely making this ASAP! Looks so tasty…the spicier, the better!

  6. Susy
    January 19, 2016 / 9:40 pm

    Can’t wait to make!

  7. January 20, 2016 / 11:56 am

    We are totally on the same page today. I posted a recipe for an Asian Chicken salad. Now I want the soup!

  8. January 20, 2016 / 12:40 pm

    I have never heard of Asian Chicken Noodle Soup, but I totally want to try making my own. Thanks for sharing!

    Christina :: Simple and Delish

  9. January 20, 2016 / 4:59 pm

    Looks and sounds delicious! I have been looking for some new soup recipes since its been freezing here, so thank you for sharing this! 🙂

  10. January 21, 2016 / 9:31 am

    Yum! I’m always game for a new soup recipe. Thanks for sharing!

  11. susy
    January 24, 2016 / 12:36 pm

    Can’t wait to try…. especially since the weather is really cold outside!

  12. February 1, 2016 / 4:34 pm

    yummy chicken noodle soup! Combining two of my favorite things together!


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