You will LOVE this Asian chicken noodle soup filled with authentic flavors like ginger, garlic, soy sauce, roasted chicken, vegetables and coconut milk! It’s restaurant-quality and the perfect way to warm up on a chilly evening.
Asian Chicken Noodle = A New Wintertime Staple
Soup is a staple in our house during the cooler months, and we usually eat it a couple of nights a week. Whether we are craving chicken tortilla, bacon potato, leek soup, or classic roasted chicken noodle, there is always something yummy on the rotation.
Soup is also a wonderful way to get more bone broth into your diet, which is full of gelatin/collagen and tied to enhanced gut health. We love making our own broth and bouillon cubes for the winter months.
Recently, I made a new favorite I just have to share with you! Asian chicken noodle soup, filled with all the exotic Asian-inspired flavors and just insanely delicious.
What is the most popular Asian soup?
There are several varieties of popular Asian soups such as egg drop soup, ramen soup, or Thai coconut curry. But this Asian chicken noodle is one of the most popular and is also my favorite – it ticks all the boxes for BEST flavor.
It’s got tons of ginger & garlic, scallions, soy sauce, veggies like mushrooms and bok choy, flavorful roasted chicken and of course rice noodles everyone loves to slurp. I add coconut milk at the end to make it creamy and up the nutrition and flavors even more.
Is Chinese chicken noodle soup good for you?
Absolutely! This recipe, in particular, is very healthy. It includes lots of vegetables, plus the aforementioned healing bone broth. The large amounts of ginger and garlic are also very helpful if you are feeling under the weather or just want to bolster your immune system.
It also uses gluten-free rice noodles, and you can’t go wrong with roasted chicken which contains plenty of protein, tryptophan, and micronutrients. The coconut milk is also health promoting (learn more here) with MCTs and lauric acid.
What Asian noodles are best for soup?
You can honestly use whatever type of noodles you like in this recipe — even plain old spaghetti. But the best Asian noodles to use are Pad Thai rice noodles.
These noodles are tender and just the right size and texture to give this delectable soup even more of an Asian flair.
Alternatively, you could use ramen. But rice noodles are gluten free and authentic, the best choice for this particular recipe.
The ones I’m using are Pad Thai Rice Stick Noodles. I found them at Sprouts, and you can also get them on Thrive Market. I used about 5 ounces, or around a third of the package for this recipe.
How to Make Asian Chicken Noodle Soup
Roasting the chicken first gives this soup decidedly more flavor, especially if you rub it with seasonings first. Rub chicken thighs with salt and chinese five spice OR if you don’t have it, a good quality curry powder (this is what I’m using).
Place the seasoned chicken in a roasting tray and bake at 425° F until thoroughly cooked and tender, about 40 minutes.
Meanwhile, prepare the soup. Heat sesame oil (or other oil of your choice) in a large soup pot on medium heat. Add chopped onions and sautè until they start to sweat, then add minced ginger and garlic.
Sautè for a couple of minutes to allow the flavors to infuse, then add soy sauce (I use Bragg liquid aminos, coconut aminos is also a good choice).
Pour in chicken broth and water and bring to a boil. When cooking noodles in the soup broth, they will suck up a lot of the liquid. That’s why I add extra water to compensate for this.
Once boiling, add rice noodles and cook according to package directions until al dente.
Next, add the sliced mushrooms and bok choy and cook for just a few minutes more, until bok choy is tender but not overcooked.
Finally, remove chicken thighs from the oven and shred. Add the meat to the soup, then pour in 1 can of coconut milk. Taste and add additional salt if desired.
Top with plenty of diced scallions (green onions) and serve. If you like spice, top with minced jalapeño or red pepper flakes.
Asian Chicken Noodle Soup
You will LOVE this Asian chicken noodle soup filled with authentic flavors like ginger, garlic, soy sauce, roasted chicken, vegetables and coconut milk! It's restaurant-quality and the perfect way to warm up on a chilly evening.
Ingredients
- 4 bone-in chicken thighs
- 1 Tablespoon chinese five spice OR curry powder
- 1 Tablespoon sesame oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons ginger, peeled and minced
- 2 Tablespoons soy sauce such as liquid aminos or coconut aminos
- 2 quarts chicken broth
- 2 cups water
- 5 ounces Pad Thai rice noodles (or other noodles of choice)
- 1 large bok choy, chopped (around 3 cups)
- 6 ounces mushrooms, sliced
- 1 can coconut milk (1.35 ounce can)
- Salt & pepper to taste
- 1 small bunch scallions, sliced (for garnish)
- 1 jalapeño, minced (for garnish, optional)
- Red pepper flakes (for garnish, optional)
Instructions
1. Rub chicken thighs with salt and chinese five spice OR a good quality curry powder.
2. Place the seasoned chicken in a roasting tray and bake at 425° F until thoroughly cooked and tender, about 40 minutes.
3. Meanwhile, prepare the soup. Heat sesame oil in a large soup pot on medium heat. Add chopped onions and sautè until they start to sweat, then add minced ginger and garlic.
4. Sautè for a couple of minutes to allow the flavors to infuse, then add soy sauce (I use Bragg liquid aminos, coconut aminos is also a good choice).
5. Pour in chicken broth and water and bring to a boil.
6. Once boiling, add rice noodles and cook according to package directions until al dente.
7. Next, add the sliced mushrooms and bok choy and cook for just a few minutes more, until bok choy is tender but not overcooked.
8. Finally, remove chicken thighs from the oven and shred. Add the meat to the soup, then pour in 1 can of coconut milk. Taste and add additional salt if desired.
9. Top with plenty of diced scallions (green onions) and serve. If you like spice, top with minced jalapeño or red pepper flakes.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 344Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 103mgSodium: 1410mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 22g
Asian Noodle Soup Recipe Variations
Here are some ideas to change up this soup to your liking:
- Use shrimp instead of chicken which would be really lovely. Just add to the soup during the last couple minutes of cooking time, along with the bok choy and mushrooms.
- Sprinkle with sesame seeds.
- Experiment with different types of noodles such as Ramen, etc.
- Omit the noodles and use extra vegetables for a low carb option.
- Try using different vegetables – whatever you have on hand!
If you enjoy this recipe, be sure to leave a review and tag me on Instagram @healthychristianhome so I can see what you made!
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