Asian Style Chicken Noodle Soup Recipes

EASY ASIAN CHICKEN NOODLE SOUP

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.

ASIAN CHICKEN NOODLE SOUP

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.

ASIAN-STYLE CHICKEN NOODLE SOUP

Steps:

• 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 strands.
• Bring the chicken broth and 2 1/2 cups water to a simmer in a medium saucepan. Whisk in the peanut butter, soy sauce and Sriracha. Then add the chicken and bell pepper. Cook, over medium-low heat, at a bare simmer until the chicken is just cooked through, 3 to 5 minutes. Add the cooked rice noodles and scallions to the soup. Divide among 4 bowls and top with the cilantro, cucumbers, romaine and serve with lime wedges.

ANGELA'S ASIAN-INSPIRED CHICKEN NOODLE SOUP

Steps:

• Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.

CHINESE-STYLE CHICKEN NOODLE SOUP

Steps:

• In a large pot, heat the oil over medium-high. Add the garlic and cook, stirring constantly, until fragrant and begins to turn golden, about 1 minute.
• Add the broth, soy sauce and vinegar. Cover the pot and bring to a simmer.
• Meanwhile, in a small bowl, toss chicken with cornstarch. Add to the simmering broth along with the noodles.
• Return to a simmer and cook until the noodles are tender and the chicken is no longer pink in the center, about 3 minutes.
• Stir in the stir-fry vegetable mix and cook until they are heated through.

ASIAN CHICKEN NOODLE SOUP

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.

EASY ASIAN CHICKEN NOODLE SOUP

Steps:

• Prepare vegetables. Bring waterchestnuts and carrots to a boil in a large (16 quart) stewpot with about 6 quarts of water (when all ingredients are added your pot should be about 1/2 full). Add chicken, seasonings, soy sauce, and other vegetables and continue to boil about 5 more minutes.
• Break up rice noodles into shorter strands, add to soup, continue to boil for about 5 more minutes, then reduce to simmer for about 10 minutes. Add salt and additional pepper if desired. When noodles are tender, soup is done.
• Top off each serving with a handful of chow mein noodles.

ASIAN-STYLE CHICKEN SOUP

Steps:

• Soak noodles according to package instructions. Meanwhile, in a large pot, combine broth, fish sauce, soy sauce, and ginger and bring to a boil. Reduce heat and simmer until ginger is fragrant, 5 to 8 minutes. Stir in chicken and rice noodles and cook until warmed through, 2 minutes. Divide soup among 6 bowls; top with scallions, cilantro, basil, tomatoes, and jalapeno. Serve with lime wedges.

ASIAN CHICKEN NOODLE SOUP

Steps:

• Heat water to boiling in 3-quart saucepan. Break block of noodles (reserve seasoning packet). Stir noodles, chicken, bok choy and carrot into water. Heat to boiling; reduce heat. Simmer uncovered 3 minutes, stirring occasionally.
• Stir in contents of seasoning packet and sesame oil.

ASIAN-STYLE CHICKEN NOODLE SOUP

Steps:

• Soak the stir fry noodles for 4 minutes in boiling water. Drain, rinse, drain again. Divide between 4 soup bowls.
• Heat the chicken stock in a pan with the shredded lime leaves, grated ginger and finely chopped coriander.
• Bring to a boil and add the can of creamed-style corn and the cooked, shredded skinless chicken breasts. Heat for 2 minutes, then ladle over noodles and serve.