Chicken Noodle Soup With an Asian Touch

Total Time
Prep 20 mins
Cook 15 mins

This very quich soup is a nice way to warm these cold days and comfort those colds. The hot pepper can be ommitted, crushed, seeded, chopped, or left whole depending on if you like heat in your soup. Throw in any vegies you like Bok choy or fresh spinach is good.

Ingredients Nutrition


  1. Place a soup pot over medium heat and coat with the oils.
  2. Add the onion, leeks, mushrooms, garlic, ginger, carrots, parsnips, celery, pepper, thyme and bay leaf.
  3. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  4. Pour in the chicken stock and mushroom liquid and bring the liquid to a boil.
  5. Add the noodles and simmer for 5 minutes until tender.
  6. Add the chicken, and continue to simmer for another couple of minutes to heat through; season with soy sauce and pepper.
  7. Remove dried chili.
  8. Sprinkle with chopped parsley before serving.
  9. And you may drizzle extra sesame oil.


Most Helpful

A delightful soup, and so easy to make. I followed the recipe as written, using a homemade Chinese-inspired chicken stock. The Asian flavours didn't come through quite enough for me. In future, I'll up the amount of ginger and add some fish sauce or more chili. That said, it was pure comfort food and really delicious. Thanks Rita.

Leggy Peggy September 02, 2008

This is a 10 Star recipe!! It was VERY fast to make up, tasted great, and a kid pleaser!! I used 2 tsp dried thyme, regular mushrooms 3 packages of ramen noodles. We all loved this!! Thanks for a fabulous recipe!! Karen

kzbhansen February 14, 2006

this is a great way to clean out the fridge! lots of veggies, i also used dried fungi and udon noodles. this makes a quick, easy dinner . thanks rita.

chia February 17, 2004

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