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Asian Chicken Noodle Soup Recipe

Asian Chicken Noodle Soup

Recipe courtesy Kathleen Daelemans

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 11-20 of 41

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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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  • on September 19, 2010

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    My daughter requested I make this soup for her sleepover. We make the broth separately (don't cook the chicken or cabbage in it, and have dishes of diced cooked chicken, napa cabbage, mushrooms, cooked rice, cooked rice noodles, scallions, diced tomatos, cilantro, ect on the table. each guest fills a bowl with the ingredients of their choosing, then get the broth ladled on top. It was great for the picky eaters who only wanted noodles and one ingredient, while others added EVERYTHING! Absolutely fabulous and the teens wanted the recipe! So easy to do ahead of time and assembles so quickly. Love it!

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  • on May 19, 2010

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    I am a soup lover especially chicken soup and LOVE this recipe! Being that I have a cold I made this recipe and it cleared my sinuses right up!! I did not read reviews and should scale down the vinegar a tad but soup was sooo delish!! Even when I'm sick! I'm also on a diet so I didn't use any carbs at all just added more chicken breast and veggies (napa cabbage, brocolli and regular mushrooms! Also used chinese garlic chile paste instead of vietnamese, basil to top instead of cilantro.. but definitely will add cilantro next time and lime!! It's so easy and now will be a staple for me for sure!!! ;o

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  • on May 09, 2010

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    This has fabulous depth of taste.
    It is a nice recipe to use what is in your fridge as well. I had made some chicken broth and had bok choy that I needed to use. All the rest of the items are items that are regularly in my pantry (except ginger which I excluded because I don't like it. I will definitely make this again!

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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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