15 MINUTE ASIAN CHICKEN NOODLE SOUP
Easy Asian chicken noodle soup made with a delicious Asian style broth flavored with garlic, ginger & hot chili oil. Made with thin somen noodles, chicken breast, and fresh herbs. This healthy Asian chicken noodle soup will warm you from the inside out. The perfect soup for cold & flu season!
Provided by Jamie
Categories Soups
Time 15m
Number Of Ingredients 14
Steps:
- Boil the somen noodles according to the instructions and divide them into your serving bowls. Be sure not to overcook them as they're thin and don't require much time.
- Meanwhile, add the avocado oil, garlic, ginger, and white parts of the scallion in a large pot and turn the heat to medium high. The garlic, ginger, and scallion will start to sizzle and flavor the oil. When the garlic turns a golden brown, add in the chicken stock, water, and fish sauce to the pot and bring it to a boil. Once it boils, add the pre-cooked chicken and turn off the heat.
- Remove the garlic, ginger, and scallion from the broth. Taste and season the broth for salt if needed. Ladle the chicken soup over the noodles your bowls and place the chicken on top. Drizzle on top the sesame oil and hot chili oil. Garnish with cilantro leaves, red chilis, and the green parts of the scallion. Serve immediately.
Nutrition Facts : Calories 411.86 kcal, Carbohydrate 38.15 g, Protein 32.04 g, Fat 13.85 g, SaturatedFat 1.43 g, Cholesterol 32.32 mg, Sodium 259.2 mg, Fiber 2.13 g, Sugar 1.94 g, ServingSize 1 serving
ASIAN CHICKEN NOODLE SOUP
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
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 NOODLE SOUP
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 CHILI CHICKEN NOODLE SOUP
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
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
This soup uses the low calorie and low carb Shirataki tofu noodles. You'll never know the difference. For a quicker and easier option, try using all white meat canned shredded chicken.
Provided by yogiclarebear
Categories Chicken Breast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Drain and rinse tofu noodles and cut into whatever size pieces you prefer. (The fettucine shape looks like an egg noodle when cut up. The long spaghetti shape noodles are slurpy to eat, but are kindof fun in an Asian style soup.).
- Spray a large stockpot with non-stick cooking spray. Add the garlic, carots, and celery. Cook for 5 minutes.
- Add mushrooms, bell pepper, snow peas, baby corn, broth, soy sauce, ginger, pepper, and green onions. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes.
- Meanwhile, spray a large skillet with non-stick cooking spray. Add chicken and cook until no longer pink. Set aside.
- When the vegetables in the pot are starting to tender, add the noodles and chicken. Cover and simmer another 10 minutes.
Nutrition Facts : Calories 177.9, Fat 2, SaturatedFat 0.4, Cholesterol 32.9, Sodium 1045.2, Carbohydrate 23.8, Fiber 4.5, Sugar 6.3, Protein 19
ANGELA'S ASIAN-INSPIRED CHICKEN NOODLE SOUP
My quick and easy chicken soup recipe. So easy, your kids can make it.
Provided by Angela DeMahy
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 15.4 g, Cholesterol 52.5 mg, Fat 6.7 g, Fiber 1.1 g, Protein 22.7 g, SaturatedFat 1.6 g, Sodium 287 mg, Sugar 1.3 g
ASIAN CHICKEN NOODLE SOUP
This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables and it's ready in less than 30 minutes. This recipe was sent ot me from Campbell's Kitchen -
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
- Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.
- TIP: For an interesting twist: Use 1 cup sliced bok choy for the celery and 2 oz. uncooked celophane noodles for the curly Asian noodles. Reduce cook time to 5 minutes.
Nutrition Facts : Calories 85.6, Fat 2.4, SaturatedFat 0.7, Cholesterol 2.2, Sodium 1478.9, Carbohydrate 5.5, Fiber 1.2, Sugar 2.5, Protein 10.4
EASY ASIAN CHICKEN NOODLE SOUP
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
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
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