Asian Chicken Noodle Soup

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Total Time
1hr 5mins
20 mins
45 mins

I make many versions of this recipe, by far this has been my hubby's favorite. The unique thing about this dish is that I incorporate the rice noodles into the homemade meatballs that simmer to make that delicious broth.

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  • Meatballs

  • 1 lb ground chicken breast
  • 1 shallot, minced
  • 1 egg
  • 1 teaspoon asian garlic and red chile paste
  • 1 teaspoon fish sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced ginger
  • 2 teaspoons minced garlic
  • 2 ounces bean thread noodles, soaked in hot water till soft, divide in half, then cut one half into 1/2 inch strands save other ha
  • Broth

  • 3 (14 1/2 ounce) cans chicken broth
  • 1 chicken bouillon cube, diluted into
  • 1 cup water
  • 3 -5 dried shiitake mushrooms, soaked in enough hot water to cover, then thinly sliced
  • 1 carrot, juliened
  • 1 shallot, thinly sliced
  • 3 slices crushed fresh gingerroot
  • 34 cup frozen peas
  • 2 heads baby bok choy, sliced
  • fish sauce, to taste
  • soy sauce, to taste
  • fresh ground black pepper, to taste
  • optional

  • 1 teaspoon chili-garlic sauce, for heat (optional)


  1. Meatballs: Combine all ingredients and set aside.
  2. Broth: Combine first 6 ingredients and simmer, covered for 15 minutes until mushrooms and vegetables are tender.
  3. Bring to a boil. Roll meatballs and drop into boiling broth, reduce heat and cover.
  4. Cook an additional 20 minutes or until meatballs are cooked through.
  5. Add peas, cook 2 minutes then add sliced bok choy.
  6. Adjust seasoning and serve over left over bean thread noodles or rice.