Chicken Noodle Soup Asian Style Recipes

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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.

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

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

CHICKEN NOODLE SOUP - ASIAN STYLE



Chicken Noodle Soup - Asian Style image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 15

1-ounce dried Shiitake mushrooms, soaked in hot water for 30 minutes, drained, trimmed and sliced
1 tablespoon vegetable oil
1 cup minced onion
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 cup sliced carrot
1 1/2 cups sliced Napa Cabbage or Bok Choy
6 cups chicken stock or broth
1/2 package dried Asian egg noodles
1 cup broccoli florets
1 cup cooked sliced chicken
1 tablespoon soy sauce
2 tablespoons rice vinegar
Sesame oil to taste
Minced whole scallion for garnish

Steps:

  • In a large saucepan set over moderate heat, heat the oil until it is hot. Add the onion, garlic, and ginger, and cook, stirring occasionally, 3 minutes. Add the carrot and cabbage and toss to combine Add the broth, reserved mushrooms and salt to taste and simmer 10 minutes. In a saucepan of boiling salted water cook the pasta until al dente, drain and transfer to stock. Add the broccoli, chicken and seasonings and simmer stirring occasionally, for 3 minutes, or until broccoli is just cooked and chicken heated through. Add sesame oil. Ladle the soup into bowls and garnish with the scallion.

ANGELA'S ASIAN-INSPIRED CHICKEN NOODLE SOUP



Angela's Asian-Inspired Chicken Noodle Soup image

My quick and easy chicken soup recipe. So easy, your kids can make it.

Provided by Angela DeMahy

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

Time 30m

Yield 4

Number Of Ingredients 6

3 cups water
1 (3 ounce) package chicken-flavored ramen noodles
2 cups chopped cooked chicken breast
2 leaves bok choy, sliced
1 carrot, sliced
1 teaspoon sesame oil

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.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 15.4 g, Cholesterol 52.5 mg, Fat 6.7 g, Fiber 1.1 g, Protein 22.7 g, SaturatedFat 1.6 g, Sodium 287 mg, Sugar 1.3 g

EASY ASIAN CHICKEN NOODLE SOUP



Easy Asian Chicken Noodle Soup image

This recipe makes a big batch of light soup with mild flavor and LOW fat. I don't use much salt during the cooking process, so please feel free to do so, to your preference, if desired. Freeze leftover soup for lunches. Be sure to use rice noodles or rice sticks as these do not soak up all the broth and dry out your leftover soup.

Provided by NormCooks

Categories     Clear Soup

Time 30m

Yield 12 serving(s)

Number Of Ingredients 20

1 lb chicken tenders, chopped
2 cups bell peppers, chopped
1 lb rice noodles
2 cups water chestnuts
8 ounces bean sprouts
2 cups frozen broccoli
1 cup carrot, chopped
1 cup frozen spinach
1 cup frozen okra
2 cups snow pea pods, fresh
1 cup celery, chopped
1 cup mushroom, sliced
16 g fat free sodium free chicken broth, 4 pkts
6 quarts water
1/2 cup low sodium soy sauce
4 tablespoons Mrs. Dash seasoning mix, Garlic and Herb Blend
4 tablespoons Mrs. Dash seasoning mix, Original Blend
2 tablespoons five-spice powder, Asian Brand
1 cup spring onion, chopped
2 tablespoons fresh ground black pepper

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.

Nutrition Facts : Calories 243.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 21.9, Sodium 493.4, Carbohydrate 45.3, Fiber 4.6, Sugar 4.4, Protein 13.8

ASIAN-STYLE CHICKEN SOUP



Asian-Style Chicken Soup image

Ginger, fish sauce, and rice noodles make this a chicken soup for aficionados of Thai cuisine.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

4 ounces vermicelli rice noodles
Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
3 tablespoons fish sauce
4 teaspoons soy sauce, plus more for serving
2-inch piece fresh ginger, peeled, very thinly sliced crosswise
2 scallions, thinly sliced
1/4 cup fresh cilantro leaves
1/4 cup fresh basil leaves, torn if large
5 ounces cherry tomatoes, halved (1 cup)
1 jalapeno, thinly sliced
Lime wedges, for serving

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.

Nutrition Facts : Calories 301 g, Fat 7 g, Fiber 3 g, Protein 32 g, SaturatedFat 2 g

ASIAN-STYLE CHICKEN NOODLE SOUP



Asian-style chicken noodle soup image

Use rice noodles in this Asian-style chicken soup for an authentic feel

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Snack, Soup, Supper

Time 10m

Number Of Ingredients 7

125g (2 bundles) of stir fry noodles
1.2l good quality chicken stock
2 shredded lime leaves
1 tsp grated ginger
2 tbsp finely chopped coriander
418g can creamed-style corn
2 cooked, shredded skinless chicken breasts

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.

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

This soup uses the low calorie and low carb Shirataki tofu noodles. You'll never know the difference. For a quicker and easier option, try using all white meat canned shredded chicken.

Provided by yogiclarebear

Categories     Chicken Breast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

10 cups fat-free chicken broth
1 lb boneless skinless chicken breast, diced into 1/2 inch pieces
3 medium carrots, peeled and diced (4 ounces)
1 cup celery, diced (4 ounces)
3 cups snow peas (8 ounces)
1 orange bell pepper, julienne cut (4 ounces)
1 (15 ounce) can cut baby corn
2 (8 ounce) packages tofu shirataki noodles
1/3 cup reduced sodium soy sauce
8 green onions, diced (2 ounces)
8 ounces mushrooms
4 garlic cloves, minced
3 teaspoons ginger
1/2 teaspoon black pepper
1 -2 teaspoon Chinese five spice powder (optional)
1/2 teaspoon salt, to taste (optional)

Steps:

  • Drain and rinse tofu noodles and cut into whatever size pieces you prefer. (The fettucine shape looks like an egg noodle when cut up. The long spaghetti shape noodles are slurpy to eat, but are kindof fun in an Asian style soup.).
  • Spray a large stockpot with non-stick cooking spray. Add the garlic, carots, and celery. Cook for 5 minutes.
  • Add mushrooms, bell pepper, snow peas, baby corn, broth, soy sauce, ginger, pepper, and green onions. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes.
  • Meanwhile, spray a large skillet with non-stick cooking spray. Add chicken and cook until no longer pink. Set aside.
  • When the vegetables in the pot are starting to tender, add the noodles and chicken. Cover and simmer another 10 minutes.

Nutrition Facts : Calories 177.9, Fat 2, SaturatedFat 0.4, Cholesterol 32.9, Sodium 1045.2, Carbohydrate 23.8, Fiber 4.5, Sugar 6.3, Protein 19

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