Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

A Flavor-Packed Twist on the Classic

Asian Chicken Noodle Soup

Let’s be honest—regular chicken noodle soup can be a little… blah. Sure, it’s comforting, but sometimes it needs a little oomph. That’s where this Asian Chicken Noodle Soup comes in. Packed with bold flavors like ginger, lemongrass, and soy sauce, this soup takes your average bowl from basic to elevated! Asian soup will always be #1 in my book!

This Asian style chicken noodle soup highly customizable—want noodles? Go for it. Keeping it low-carb? Skip ‘em. Need to clear out your fridge? Toss in those extra veggies. And the best part? It’s nourishing, cozy, and perfect for when you’re feeling under the weather (or just want an excuse to binge-watch Netflix with a hot bowl of soup).

After some tinkering around, I came up with this soup which has tons of herbs, spices and turmeric chicken to help fight off colds, winter time blues or to cure your soup craving.

It’s also a great excuse to make your own bone broth (that has the most magical healing elements), If you’re not interested in making your own, a good store bought chicken broth (or bone broth) from your grocery store will work just fine.

What Makes This Asian Chicken Noodle Soup Special?

• Ginger & Turmeric – Known for their immune-boosting powers, these ingredients add warmth and depth.

• Shiitake Mushrooms – A major umami boost, because life is too short for bland soup.

• Lemongrass & Thai Basil – These give the broth that Pho-like magic without actually being pho.

• Soy Sauce & Fish Sauce – A dynamic duo that brings a savory, slightly sweet complexity to the broth.

How to Make Asian Chicken Noodle Soup

1. Get Your Mise en Place (a.k.a. Prep Everything)

Chop your veggies, slice your green onions, and measure out your ingredients. Trust me, cooking is way more fun when you’re not scrambling mid-recipe.

2. Prep & Sear the Chicken

Rub the chicken thighs or breasts with turmeric, salt, and pepper. Let sit for ~15 minutes.

Turmeric will turn your chicken a beautiful golden color.

3. Sauté the Aromatics

In a pan over medium heat, add 2 tbsp of extra virgin olive oil, sauté carrots, onion, and white parts of green onions until fragrant and softened (5 minutes). Add in the garlic, ginger and lemongrass, season with salt and pepper and cook for ~2-3 more minutes.

4. Build That Flavorful Broth

Push the veggies to the side and add in the chicken slices. Cook on both sides and then add in the chicken bone broth, water, soy sauce, fish sauce and mirin. Bring to a low boil, add in the shiitakes. Let the soup simmer for ~30 minutes.

5. Finalize

After the soup has simmered, taste the broth and adjust seasoning as needed. Begin cooking your noodles if using.

6. The Fun Part – Assemble Your Bowl

Load up your bowl with the good stuff— noodles, the soup mixture and top with cabbage, herbs, green onions, a squeeze of lime, and a sprinkle of togarashi or Sriracha sesame seeds.

FAQs for Asian Chicken Noodle Soup

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work too - if you’re crunched for time, shred up some rotisserie chicken. You can add this at the end as it’s already fully cooked.

What kind of noodles should I use?

Egg noodles, udon, or soba work great, but this soup is hearty enough to stand on its own if you’re skipping noodles altogether.

Can I make this in an Instant Pot or slow cooker?

Absolutely! For the Instant Pot, sauté the aromatics first, then pressure cook everything (except toppings) for 10-12 minutes. For a slow cooker, let it go on low for 6-8 hours or high for 3-4 hours.

How can I store and reheat leftovers?

Store the broth and toppings separately in the fridge for up to 4 days. Reheat the broth on the stove, then add fresh toppings and noodles before serving.

What can I substitute for fish sauce?

If fish sauce isn’t your thing, swap it for extra soy sauce or a little miso paste for added depth.

Is this soup spicy?

Not by default, but you can spice it up with togarashi, chili crisp, or Sriracha!

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Asian Chicken noodle soup recipe

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Asian Chicken Noodle Soup

Yield: 4-6

Author: HelloKelC Cooks

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Tired of bland chicken noodle soup? This Asian Chicken Noodle Soup is the upgrade you need! Infused with ginger, lemongrass, and a savory soy-based broth, this cozy, customizable soup is perfect for cold nights, sick days, or anytime you’re craving big, bold flavors.

Ingredients

• 2-3 carrots, chopped in bite sized chunks
• 1 medium sized white or yellow onion, diced
• 3-4 green onions, sliced and separated into green and white parts
• 4 large garlic cloves, finely minced or grated
• 2 tsp of minced or grated ginger
• 2 tbsp of extra virgin olive oil
• 1 tsp of minced lemongrass in the tube or 1 stalk cut into medium sized pieces
• 1 package of boneless, skinless, chicken thighs or breasts (~1.5 lbs)
• ~ 1 tbsp of turmeric (enough to rub over the chicken)
• Kosher salt and pepper, to taste
• 1 box of chicken bone broth or stock (4 cups)
• 1/2 cup of water
• ~1-2 tbsp light soy sauce or low sodium soy sauce
• 1 tbsp fish sauce
• 3 tbsp mirin
• 4-6 shiitake mushrooms, thinly sliced
• Optional Toppings: sliced Napa cabbage, sliced green onions, cilantro, Thai basil, mint, togarashi, chili crisp, limes
• Optional Noodles: I recommend Chow Mein style egg or wheat noodles! You can also add soba, udon or rice noodles.

Instructions

1. Note: With recipes that have lots of veggies to prep, I like to start by getting everything ready. The french culinary phrase for this is mise en place. It literally translates to “everything in place”. This means getting all my chopping and measuring done so that when I’m actually cooking I can just dump, sauté, mix, stir and I’m ready to go. It also helps a TON with timing of your cooking.
2. Wash your carrots and mushrooms. Chop up carrots, onion, mushrooms and the white part only of one bunch of green onions.
3. Using a garlic press, crush 4 cloves of garlic. If using fresh ginger, peel and mince or grate. If using fresh lemongrass, wash, dry and chop in large pieces (remember not to eat the large pieces when serving - you can remove them from the broth prior to serving)
4. Prep your chicken; thinly slice your chicken breast or thighs after trimming the meat.
5. Place in a medium sized bowl and sprinkle with turmeric and white pepper (ground black pepper also works). Let sit for 10-15 minutes.
6. Note: I highly recommend using gloves as turmeric has powerful coloring!
7. Pour the extra virgin olive oil in a medium pan over medium-high heat. Saute the carrots, onions, white parts of the green onions until fragrant (about 5 minutes). Season with salt and white pepper.
8. Add in the garlic, ginger and lemongrass, saute for another 2-3 minutes.
9. Once everything is soft and fragrant, add the chicken broth, water, low sodium or light soy sauce and mirin. Bring to a boil.
10. Once the water boils, move the sauteed veggies to the side and add in your sliced chicken - it will cook quickly! Give it a stir and maintain a low rolling boil. Let the soup simmer for ~15-20 minutes.
11. Before serving, add in the msuhrooms, let the soup simmer for ~10 more minutes and add your final seasonings.
12. Add in the fish sauce - taste test and adjust to your liking.
13. If using noodles, prepare your noodles (keep them separately so they don't soak up all of the broth).
14. You can let the broth simmer for up to 30 more minutes before serving.
15. Assemble your bowls! While the soup is simmering, cut up any garnishes you want to accompany your soup. I recommend thinly sliced cabbage (for crunch), cilantro, Thai basil, the remainder of your green onions (the green parts), mint, sriracha sesame seeds, a slice of lime and some togarashi.
16. Put your noodles in the bowl, ladle broth over the noodles and garnish with you toppings.

Nutrition Facts

Calories

306

Fat

13 g

Sat. Fat

3 g

Carbs

17 g

Fiber

3 g

Net carbs

14 g

Sugar

8 g

Protein

29 g

Sodium

805 mg

Cholesterol

134 mg

Nutritional information provided here is based on estimates and may vary depending on the brand and preparation methods used. Always check food labels for accurate nutritional details. 

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Slurp up this soup and make sure to let me know how it tastes in the comments!