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Asian Chicken Noodle Soup Recipe

Asian Chicken Noodle Soup

Recipe courtesy Kathleen Daelemans

Show: Cooking ThinEpisode: The Cookie Lady

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 1-10 of 34

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  • on March 29, 2012

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    Very simple, very quick, very delicious! Instead of the cabbage I just used a bag of wok veggies.

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  • on March 25, 2012

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    I heated some mushrooms with water chestnuts till the shrooms gave off its water and added back into the soup. Also a stalk of lemon grass gave it a nice added layer of taste with the mouthfeel of the chestnuts - YUM! Minor's chicken base is my favorite 100% natural stand by for good broth. This is easy to make and over rice noodles, a great healthy dish !

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  • on January 26, 2012

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    This was quick and easy... made for the housemate with a cold. Otherwise, not too remarkable.

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  • on December 16, 2011

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    Delish!! I used 6 cups of broth and 2 of water to make it less salty. Garnished with lime juice & It was amazing, perfect for a cold day!

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  • on November 19, 2011

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    This recipe is really good. I added lemon grass, mushrooms and carrots. Used dark soy. Served it with whole grain flat pasta. These couple of additions transformed it from soup to a hearty entree! It was fabulous.

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  • on September 20, 2011

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    I used Bok Choy and added in some fresh mushrooms I had on hand. My family loved it. It was a light, healthy meal.

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  • on May 21, 2011

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    I loved the flavor of the broth, but I thought the chicken was bland. Next time, I'll either marinate the chicken or leave it out altogether. Anybody try this with shrimp? I bet it would be good with chili-lime chicken or shrimp!

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  • on April 09, 2011

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    Delicious combinations of flavor! Perfect base for adding your preference of vegetables or meat. Used recommened amounts of rice vinegar, chili paste, cabbage, etc., and it was better than most I have eaten in restaurants.

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  • on December 06, 2010

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    Delicious! Halved the amount of rice vinegar and used 1 tsp Sriracha sauce instead of chilie paste. Added some meaty mushrooms, which added even more flavor. I was amazed at how quick and easy this soup was to make, but still so tasty.

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  • on October 17, 2010

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    My husband and I both loved it. We've made it twice already! We add extra veggies because that's our preference... the broth is wonderful, it's well worth whatever time it takes you to find the mirin or whichever asian condiment you don't already have in your pantry.

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
184
 
Fat
2 g
 
Saturated Fat
0.4 g
 
Carbohydrates
21 g
 
Fiber
1 g
 
Protein
18 g
 
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