Chicken Noodle Soup With an Asian Touch

READY IN: 35mins
Rita~
Recipe by Rita~

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.

Top Review by Leggy Peggy

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.

Ingredients Nutrition

Directions

  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.

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