Easy Asian Chicken Noodle Soup

Total Time
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Top off each serving with a handful of chow mein noodles.


Most Helpful

We loved this soup. Even my son who is on the picky side gave it two thunbs up. The only thing we are going to change is the spices. It was way on the spicy side.

lvandevoort May 09, 2007

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