Oriental Chicken Noodle Soup Recipes

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EASY ASIAN CHICKEN NOODLE SOUP



Easy Asian Chicken Noodle Soup image

This Easy Asian Chicken Noodle Soup is an updated spin on classic chicken noodle soup with hints of soy, sesame, and ginger. It comes together in under 30 minutes, uses minimal ingredients and will warm you from the inside out.

Provided by Nicole

Categories     Main Course

Number Of Ingredients 12

1 tbsp + 2 tsp sesame oil, divided
2 large garlic cloves, minced
1 tbsp minced ginger
1 cup shredded carrots
8 oz shiitake mushrooms, thinly sliced
1/4 tsp salt
1 tbsp soy sauce
32 oz chicken stock
1 tbsp rice vinegar
4 oz cantonese egg noodles (see note)
1 medium chicken breast, sliced VERY thin (see note)
3 green onions, sliced

Steps:

  • Heat a large pot to a medium heat and add 1 tablespoon sesame oil, along with garlic and ginger. Saute until fragrant, about 1 minute. Add carrots, mushrooms and salt. Cook until slightly softened, about 2-3 minutes.
  • Add chicken stock, soy sauce and vinegar. Bring to a boil and reduce to a simmer. Simmer for 5 minutes. Gently add noodles and simmer until softened, about 3-4 minutes. Nestle chicken in, and simmer until cooked through, about 2-3 minutes. Add green onions and season to taste with salt and pepper.

Nutrition Facts : Calories 250 kcal, ServingSize 1 serving

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

This is an authentic, 'home-style' dish served in Taiwanese homes. You can vary the easy-to-buy ingredients however you want to yield as many servings as you want. Try adding a couple of tablespoons of whole kernel corn. Super easy to make, kids can do it too! Tender noodles coupled with subtle chicken broth, all with succulent pieces of chicken, exotic shitake mushrooms and a slow-simmered egg ... my favorite rainy-day meal!

Provided by Beverly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 2

Number Of Ingredients 6

4 ounces dry Chinese noodles
1 (14.5 ounce) can chicken broth
6 shiitake mushrooms, sliced
2 green onions, chopped
1 skinless, boneless chicken breast half
2 eggs

Steps:

  • Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls.
  • Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 51 g, Cholesterol 220.2 mg, Fat 7.1 g, Fiber 8.9 g, Protein 27.2 g, SaturatedFat 1.8 g, Sodium 112.8 mg, Sugar 2.6 g

TERIYAKI CHICKEN NOODLE SOUP



Teriyaki Chicken Noodle Soup image

Scallions, ginger and garlic create the aromatic base for this Asian-inspired chicken noodle soup. Chicken, egg noodles and a colorful mix of veggies make it hearty and satisfying, while teriyaki sauce adds a salty-sweet flavor that's hard to resist.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon toasted sesame oil
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)

Steps:

  • 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.
  • 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.
  • 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.

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

One night I didn't have any noodles for my chicken soup, so I gave it a twist with wonton wrappers. It was great! Don't skip the celery leaves; they bring great flavor to this Asian chicken soup. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon sesame oil
3 medium carrots, sliced
2 celery ribs, chopped
1 medium onion, chopped
6 cups chicken broth
1/3 cup teriyaki sauce
1/4 cup chili garlic sauce
1 package (14 ounces) wonton wrappers, cut into 1/4-inch strips
2 cups sliced fresh shiitake mushrooms
1/3 cup chopped celery leaves
1/4 cup minced fresh basil
2 tablespoons minced fresh cilantro
2 green onions, sliced

Steps:

  • In a Dutch oven, cook chicken in oil over medium heat until no longer pink. Remove and keep warm. In the same pan, saute the carrots, celery and onion until tender. Stir in the broth, teriyaki sauce, garlic sauce and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Add the wonton strips, mushrooms, celery leaves, basil and cilantro. Cook and stir for 4-5 minutes or until wonton strips and mushrooms are tender. Sprinkle with green onions.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 1344mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

CHINESE CHICKEN NOODLE SOUP



Chinese Chicken Noodle Soup image

Chinese Chicken Noodle Soup - easy noodle soup with chicken broth, noodles and bok choy. This recipe is so easy and comforting, perfect as a quick and hearty lunch.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 20m

Number Of Ingredients 11

8 oz. (226 g) fresh noodles
2 cloves garlic, finely minced
1 tablespoon oil
1 1/2 cups store-bought or homemade chicken broth
1/2 cup water
4 fresh shiitake mushrooms, sliced
4 slices carrot
4 baby bok choy
1 dash white pepper
salt to taste
4 oz. (115 g) chicken, boiled, cooked, and hand-shredded into pieces

Steps:

  • Prepare your noodles first by boiling the noodles al dente. Rinse the noodles with running water, drain and set aside.
  • Prepare the garlic oil by stir-frying the garlic in the oil until they turn light to golden brown. Set aside.
  • Prepare the broth by bringing the chicken broth and water to boil. Add the mushrooms, carrot, baby bok choy, white pepper, and salt to taste. Once they are cooked, turn off the heat.
  • To serve, add the noodles in a bowl, and top with the shredded chicken on top. Ladle the soup on top of the noodles and top with the garlic oil. Serve immediately. If you like, you can serve it with cut red chilies in soy sauce.

Nutrition Facts : Calories 237 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 29 grams fat, Fiber 10 grams fiber, Protein 20 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 2 people, Sodium 3148 grams sodium, Sugar 14 grams sugar

ONE-POT CHINESE CHICKEN NOODLE SOUP



One-pot Chinese chicken noodle soup image

Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special

Provided by Tom Kerridge

Categories     Lunch, Soup, Starter, Supper

Time 25m

Number Of Ingredients 9

1 tbsp honey
3 tbsp dark soy
1 red chilli , sliced
1l chicken stock
80g leftover roast chicken (optional)
20g pickled pink ginger or normal ginger, peeled and finely sliced
½ Chinese cabbage , shredded
300g pouch straight-to-wok thick noodles
4 spring onions , sliced

Steps:

  • Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
  • Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

Nutrition Facts : Calories 265 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium

17 BEST ASIAN SOUPS



17 Best Asian Soups image

These unique, fragrant, and flavorful Asian soup recipes are the perfect antidote if you're tired of the same old stews. From wonton to hot and sour to ramen, you'll love these easy soups.

Provided by insanelygood

Categories     Recipe Roundup     Soup

Number Of Ingredients 17

Wonton Soup
Hot and Sour Soup with Vegetables and Tofu
Miso Soup
Chinese Noodle Soup with Chicken
Thai Chicken and Rice Noodle Soup
Asian Chicken Cabbage Soup
Indian Tomato Soup
Chinese Noodle Soup with Mushrooms
Thai Red curry Vegetable Soup
Ramen Vegetable Soup
Ginger Garlic Noodle Soup with Bok Choy (Bok Choy Soup)
Mulligatawny Soup
Udon Soup
Garam Masala Carrot Soup
Palak Soup
Chinese Black Sesame Soup
Japanese Clear Onion Soup

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Asian soup in 30 minutes or less!

Nutrition Facts :

ORIENTAL CHICKEN SOUP



Oriental Chicken Soup image

Make and share this Oriental Chicken Soup recipe from Food.com.

Provided by The Happy Cook

Categories     Stocks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

3 (14 1/2 ounce) cans chicken broth
1 tablespoon soy sauce
1 tablespoon lemon juice
1/2 teaspoon ginger
2 cups frozen vegetables
1 cup cooked egg noodles
2 1/2 cups cooked chicken, cut up

Steps:

  • In a large saucepan,combine all liquid ingredients plus ginger and bring to a boil.
  • Add vegetables and noodles.
  • Reduce heat.
  • Add Chicken.
  • Cover and simmer for 10 minutes until vegetables are tender and chicken is heated through.

Nutrition Facts : Calories 258, Fat 8.5, SaturatedFat 2.3, Cholesterol 77.2, Sodium 1356.6, Carbohydrate 12, Fiber 0.6, Sugar 1.3, Protein 30.8

CHINESE CHICKEN NOODLE SOUP



Chinese Chicken Noodle Soup image

Easy Chicken Noodle Soup

Provided by Elaine

Categories     Soup

Time 25m

Number Of Ingredients 6

4 cups unsalted chicken stock
2 serving fresh noodles
2 trees of Bok Choy
1 tsp. salt
¼ tsp. white pepper
1 tbsp. finely chopped scallion

Steps:

  • Make a chicken stock. Then shred the leg meats into shreds.
  • Pour enough water in a pot and then cook the noodles as instructed. At the last minute, add the Bok Choy leaves in.
  • At the same time, prepare two serving bowls, add salt, white pepper and scallion in bottle. Pour 1 cup of hot chicken stock. Mix well.
  • Transfer the noodles to serving bowls, top with shredded chicken and pour the extra stock to cover the noodles.

Nutrition Facts : Calories 614 kcal, Carbohydrate 81 g, Protein 22 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 14 mg, Sodium 3685 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

ORIENTAL CHICKEN NOODLE SOUP



Oriental Chicken Noodle Soup image

Make and share this Oriental Chicken Noodle Soup recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups chicken stock
4 cups water
2 single chicken breast fillets, about 3/4 of a pound
1 celery rib
1 medium carrot
1/4 lb thin fresh egg noodles
1 tablespoon light soy sauce
4 green onions, chopped

Steps:

  • Combine stock, water and chicken in large Dutch oven.
  • Bring to boil and boil, uncovered, until chicken is tender.
  • Remove chicken from pot, chop finely.
  • Cut celery and carrot into thin strips, stir into pot, bring to boil, boil uncovered until veggies are just soft.
  • Stir in noodles, bring back to boil and boil uncovered for a further 2 minutes.
  • Stir in chicken, soy sauce and onion, stir over heat until chicken is heated through.

CHICKEN & BOK CHOY SOUP WITH GINGER & MUSHROOMS



Chicken & Bok Choy Soup with Ginger & Mushrooms image

What is so obliging about this hearty chicken soup is that you can add any vegetables that suit your fancy: napa or Savoy cabbage, mushrooms, Chinese broccoli, broccolini, onions, leeks, mustard or turnip greens, celery or whatever tickles your bonnet. Just be sure that you don't overcook the vegetables. Spice it up with chile sauce, such as sriracha, and/or serve the soup over noodles to make it a more substantial main dish.

Provided by Bruce Aidells

Categories     Healthy Soup Recipes

Time 1h30m

Number Of Ingredients 19

1/2 ounce (about 1/2 cup) dried shiitake or mixed dried mushrooms
3 cups boiling water
1 tablespoon peanut oil or canola oil
2 cups diced onion
3 cloves garlic, thinly sliced
6 1/8-inch-thick slices peeled fresh ginger
6 cups reduced-sodium chicken broth
¼ cup reduced-sodium soy sauce
1 2-to-3-inch cinnamon stick
1 whole star anise
1 teaspoon freshly ground pepper
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 bulb fennel, cored and cut into 1-inch pieces
8 scallions, whites cut into 2-inch pieces and greens chopped, divided
1 pound bok choy, preferably baby bok choy, white stems sliced lengthwise and greens chopped, divided
2 cups (4 ounces) mung bean sprouts (see Note)
½ cup chopped fresh cilantro
2 teaspoons toasted sesame oil
Lime wedges for garnish

Steps:

  • Place mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove the mushrooms from the water, remove and discard stems (if any) and cut into 1/8-inch slices; set aside. Strain the soaking liquid and reserve.
  • Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes.
  • Stir in fennel, scallion whites and the reserved mushrooms and cook for 5 minutes. Add bok choy stems, return to a simmer and cook for 3 minutes more. Stir in bok choy greens and bean sprouts. Cook until the greens are just wilted, about 2 minutes more.
  • Discard the cinnamon stick and star anise. Ladle the soup into bowls. Garnish each bowl with scallion greens, cilantro and a 1/4-teaspoon drizzle of sesame oil. Serve with lime wedges, if desired.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 12.9 g, Cholesterol 75.5 mg, Fat 11.4 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.8 g, Sodium 788.7 mg, Sugar 5.2 g

QUICK AND EASY CHINESE NOODLE SOUP



Quick and Easy Chinese Noodle Soup image

A delicious soup with plenty of vibrant flavors that are brought together in one pot. Once you try this recipe, you'll never go back to the packaged soups again!

Provided by Erren Hart

Categories     Soup

Time 10m

Number Of Ingredients 7

4 cups chicken stock
3 green onions (finely sliced into rounds)
1 tablespoon Oyster Sauce
1 tablespoon low sodium Soy Sauce
1 tablespoon low sodium dark Soy Sauce ((this can be held until the end and added if needed by taste).)
4 oz Dried Chinese noodles (of your choice)
4 leaves Bok Choy/pak choi (sliced)

Steps:

  • In a large saucepan, heat the chicken stock and bring to a boil.
  • Add the green onions, Bok Choy or Chinese greens, soy sauces, oyster sauce & the noodles.
  • Reduce the heat and cook according to noodle package instructions (just until tender). Serve hot

Nutrition Facts : Calories 236 kcal, Carbohydrate 47 g, Protein 12 g, Fat 1 g, Sodium 3440 mg, ServingSize 1 serving

ASIAN CHICKEN NOODLE SOUP



Asian chicken noodle soup image

This Asian noodle broth is gently infused, releasing the flavour of all the aromatics. We recommend making double and enjoying reheated the next day

Provided by John Torode

Categories     Main course, Soup, Supper

Time 35m

Number Of Ingredients 13

4 boneless skinless chicken breasts
60ml sake (if you don't have sake, use vodka)
thumb-sized piece ginger , peeled and sliced into matchsticks
3 spring onions , finely sliced on the diagonal, and white and green parts separated
150ml soy sauce
4 tsp sesame oil
2 garlic cloves , grated
600g thick white noodles (such as udon)
2 large long red Serrano chillies , seeds left in and sliced on the diagonal
1 large egg , beaten
small pack coriander
2 tbsp toasted sesame seeds
seaweed flakes, to serve (optional)

Steps:

  • Slice the chicken breasts into strips about 1cm wide and the full length of the breast. Briefly marinate the chicken in the sake and leave to one side for a few mins.
  • Mix the ginger with the whites of the spring onions, soy sauce, sesame oil and garlic.
  • Put 2 litres of water in a saucepan and bring to the boil. Pour in the ginger soy mixture, reduce the heat and cook just below a simmer for 5 mins.
  • Add the chicken and sake mix, noodles and chillies to the stock and turn the heat up. As soon as the broth comes to the boil, turn off the heat. Slowly pour the egg into the broth, stirring all the time. Add the green parts of the spring onions and stir through. Leave to sit for 2 mins.
  • Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.

Nutrition Facts : Calories 297 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium

CHINESE CHICKEN NOODLE SOUP



Chinese Chicken Noodle Soup image

Full of fresh aromatics and flavors, this Chinese chicken noodle soup will warm you through and through on chilly days and comfort you when you're feeling under the weather.

Provided by Maggie Zhu

Categories     Soup

Time 25m

Number Of Ingredients 16

1 teaspoon olive oil ((or chicken fat))
2 bone-in skin-on chicken thighs ((or boneless skinless thighs) (*footnote 2))
4 cloves garlic (, smashed)
1 " ginger (, sliced)
1 green onion (, halved)
1/2 teaspoon cumin seeds
1/2 teaspoon Sichuan peppercorns ((or black pepper))
1 teaspoon Shaoxing wine ((or dry sherry))
4 cups chicken broth ((or low-sodium chicken broth))
1/2 bunch cilantro (, including leaves and stems (about 1 cup packed))
1 bay leaf
1/2 teaspoon soy sauce ((or to taste))
3 oz dried noodles ((or 4 oz thick fresh noodles))
1 carrot (, sliced)
3 baby bok choy (, cut into 6 pieces lengthwise)
2 tablespoons fresh cilantro (, chopped)

Steps:

  • Heat the oil in a 3.5 qt pot or dutch oven over medium heat until hot. Add the chicken thighs. Cook undisturbed for a minute or until the bottom turns light golden.
  • Flip the chicken thighs. Add the garlic, ginger, green onion, cumin, and Sichuan peppercorns. Cook for 1 minute, stirring occasionally, until the spices release fragrance.
  • Add the Shaoxing wine, stock, cilantro, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook covered for 20 minutes.
  • Meanwhile, cook the noodles in a separate pot according to package directions. (*Footnote 3)
  • Remove the chicken with a pair of tongs and transfer it to a plate. Use two forks to remove and discard the chicken skin. Then use the forks to shred the chicken meat.
  • Use a mesh colander to remove the solid ingredients and discard them.
  • Add the soy sauce and taste the broth to adjust the seasoning. Heat over medium-high heat again, to return to a boil.
  • Add the carrots and cook for 3 minutes. Add the bok choy for another minute or until it reaches the desired texture. Add back the shredded chicken and give it a stir, so it warms up again.
  • Transfer the noodles, the broth and vegetables to serving bowls. Garnish with a sprig of cilantro and serve hot.

Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 17.3 g, Protein 26.2 g, Fat 13.4 g, SaturatedFat 3.5 g, Cholesterol 102 mg, Sodium 345 mg, Fiber 2.2 g, Sugar 2.3 g

CHINESE CHICKEN NOODLE SOUP WITH SESAME AND GREEN ONIONS



Chinese Chicken Noodle Soup with Sesame and Green Onions image

Categories     Soup/Stew     Chicken     Onion     Pasta     Poultry     Dinner     Lunch     Winter     Cabbage     Noodle     Sesame     Bon Appétit     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 15

1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
3 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
3 garlic cloves, minced
3 tablespoons tahini (sesame seed paste)*
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce**
4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups canned low-salt chicken broth
1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 cup chopped fresh cilantro

Steps:

  • Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
  • Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
  • Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
  • Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
  • Sold at Middle Eastern markets, natural foods stores and some supermarkets.
  • ** Available at Asian markets, specialty foods stores and some supermarkets.

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

Steps:

  • Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
  • Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
  • Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

More about "oriental chicken noodle soup recipes"

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2020-05-27 Noodles – Chinese noodle soups are traditionally made with thin egg noodles (pictured above, and below in the soup). Fresh ones (sold in the …
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  • Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 - 10 minutes to allow the flavours to infuse.
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CHINESE CHICKEN-NOODLE SOUP RECIPE | MYRECIPES
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2005-04-04 Divide among 4 soup bowls. Heat oil in a medium saucepan over medium heat. Stir-fry ginger and garlic about 30 seconds. Add broth, soy sauce, …
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  • Place noodles (discard seasoning packages) in a large bowl; cover with boiling water. Soak 3 minutes; drain under running water. Divide among 4 soup bowls.
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ASIAN CHICKEN NOODLE SOUP - COOKING CLASSY
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2015-09-14 Asian Chicken Noodle Soup – made with ramen, tender chicken, fresh mushrooms and other vegetables and a flavorful well seasoned broth. It’s …
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  • Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside.
  • Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large pot over medium-high heat.
  • Season both sides of chicken lightly with salt and pepper, then add to pot and cook until browned on both sides, about 2 1/2 minutes per side.
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NOURISHING ASIAN-INSPIRED CHICKEN SOUP RECIPE | AMBITIOUS ...
2020-02-05 Transfer chicken to plate and set aside. In the same pot, add the remaining ½ tablespoon sesame oil. Immediately add in minced garlic, white part only of the green onions, …
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Calories 263 per serving
  • Add 1 tablespoon sesame oil to a large dutch oven or large pot and place over medium high heat. Add in chicken thighs and generously season with salt and pepper. Brown chicken on both sides. You don’t need to cook the chicken all the way, just get it nice and golden brown for flavor purposes. Transfer chicken to plate and set aside.
  • In the same pot, add the remaining ½ tablespoon sesame oil. Immediately add in minced garlic, white part only of the green onions, sliced carrot and ginger. Saute for 3-5 minutes, the slowly add in the chicken broth, thai chili paste and soy sauce. Add the chicken thighs back to the pot and place two lemongrass stalks in. Bring to a boil, then reduce heat and simmer for 25 minutes.
  • After 25 minutes, use a slotted spoon to remove chicken from the pot and transfer to a cutting board. Use two forks to shred chicken. Before adding chicken back to the pot, remove the lemongrass stalks and discard. If you'd like to add rice noodles, now is the time to do so. Add them to the pot along with the bok choy and fish sauce and simmer for 5-7 more minutes.
  • Pour into bowls, then garnish with a few cilantro, mint, thai green basil, green scallions, thai chile, sesame seeds and a fresh squeeze of lime.


QUICK CHICKEN NOODLE SOUP | ASIAN INSPIRATIONS
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ASIAN CHICKEN NOODLE SOUP RECIPE
2021-10-31 Soak the noodles in boiling water for 1 minute,drain and set aside. In a large saucepan, heat the stock to simmer, add the mirin, soy sauce, ginger, chicken, and noodles. Cook for 5 minutes, or until the chicken is tender and the noodles are warmed through. Remove any scum from the surface of the soup. Add the bok choy and cook for a further 2 ...
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ASIAN CHICKEN NOODLE SOUP - LIFE MADE SIMPLE
2016-04-20 Add the chicken thighs, then turn the heat down to low and slowly pour in the warmed broth. Add the soy sauce, rice vinegar, sesame oil, salt and pepper. Return heat to medium-high until the liquid boils, then reduce to a simmer. Cook for 25 minutes, then remove the chicken and transfer to a cutting board and shred.
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Cuisine Asian
Total Time 50 mins


ASIAN CHICKEN NOODLE SOUP RECIPE | MYRECIPES
2004-08-16 This is an EXCELLENT base recipe for an asian-style soup. As long as your stock or broth matches the meat choice, the soup can be adapted to any taste. I used 4 c seafood stock instead of the 2 c water, 2 c chicken broth. Then, I used cooked shrimp instead of chicken. To make it gluten-free, I also switched the angel hair pasta for maifun noodles. It is now the soup …
From myrecipes.com
4/5 (36)
Calories 289 per serving


ORIENTAL CHICKEN NOODLE SOUP | CHINESE RECIPES | …
2020-01-08 Oriental chicken noodle soup recipe. Click to rate (262 ratings) Sending your rating. Jessica Dady January 8, 2020 10:00 am. Credit: TI Media Limited serves: 4 Cost: cheap: Prep: 10 min Cooking: 15 min Nutrition per portion RDA; Calories: 149 kCal: 7%: Fat: 1.9g: 3% - Saturates: 0.6g: 3%: Carbohydrates: 12.9g: 7% - of which Sugars : 2.3g: 3%: Protein: 19.9g: …
From goodto.com
3.7/5 (262)
Servings 4
Cuisine Chinese
Calories 149 per serving


CHINESE CHICKEN NOODLE SOUP WITH HOMEMADE CHICKEN STOCK …
2019-12-10 Chinese Chicken Noodle Soup with Homemade Chicken Stock Recipe. By. Chef Lilian. on. December 10, 2019. Tweet. Pin. Share . Share. After you’ve enjoyed the Slow-Cooked Chinese Five Spice Chicken with Cashews & Shiitake Mushrooms, you’re all set to make chicken stock, as well as Chinese Chicken Noodle Soup for dinner the next day. After …
From zugofu.com


ASIAN-STYLE CHICKEN NOODLE SOUP RECIPE | KITCHEN INFINITY ...
2022-01-30 Asian-Style Chicken Noodle Soup Directions. Bring a large pot of salted water to a boil. Add the rice noodles and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long ...
From kitcheninfinity.com


10 BEST ASIAN CHICKEN SOUP WITH RICE NOODLES RECIPES | YUMMLY
2022-01-23 Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles Mel's Kitchen Cafe. red curry paste, garlic, low sodium chicken broth, canola oil and 10 more. Miso Soup with Rice Noodles Recipe (Vegan, Low Fat + Gluten Free!) The Raw Buzz. ginger, garlic, rice noodles, water, dulse, miso paste, tofu and 7 more.
From yummly.com


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