Asian Chicken Noodle Soup

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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1 tablespoon toasted sesame oil

4 scallions, chopped (white and green parts separated)

4 scallions, chopped (white and green parts separated) 

1 2-inch piece ginger, peeled and finely chopped

2 cloves garlic, minced

2 cups low-sodium chicken broth

2 large skinless, boneless chicken breasts (about 8 ounces each)

2 tablespoons teriyaki sauce

Kosher salt

1 cup chopped delicata or other winter squash

9 ounces fresh Asian egg noodles

1 red, yellow or orange bell pepper, thinly sliced

1 5-ounce package baby spinach (about 8 cups)


  1. Heat the sesame oil in a large pot over medium heat. Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.
  2. Add 5 cups water, the chicken broth, chicken breasts, teriyaki sauce and 1/2 teaspoon salt. Increase the heat to medium high; cover and bring to a simmer. Add the squash and reduce the heat to medium low. Cook, covered, until the chicken is just cooked through, about 7 minutes. Remove the chicken to a plate; let cool slightly, then shred.
  3. Return the soup to a simmer over medium-high heat. Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes. Add the spinach and shredded chicken. Top with the scallion greens.
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