Asian Chicken Noodle Soup

Who says plain ‘ol chicken noodle soup needs to be…well…plain!  The flavours of Gingerroot, Soy Sauce and Asian Chili Sauce brighten this home-hum classic to a Zesty Humdinger!


2 Boneless/Skinless Chicken Breasts, diced
1 Large, Sweet Onion, diced
2 Cloves Garlic, minced
1 Tbsp. Fresh Gingerroot, minced
1 Sweet Red Bell Pepper, seeded, cored and julienned
2 Medium Carrots, julienned
2 Cups thinly sliced Shiitake or Cremini Mushrooms
3 oz. Spaghetti noodles, broken into quarters (about 1 cup)
8 Cups Chicken Broth (home-made or low-sodium)
2 Tbsp. Soy Sauce (Low Sodium preferred)
1/2 Cup Fresh, Chopped Cilantro (for garnish)
1/3 Cup Asian Chili Sauce (for garnish)
6 Green Onions, sliced diagonally (for garnish)


In a large saucepan, combine chicken, onion, garlic, ginger, red pepper, carrots,  mushrooms and chicken broth.  Cover and bring to a boil over medium-high heat. Reduce to a simmer and add noodles; cover and cook for about 30 minutes, or until veggies and noodles are tender and chicken is cooked through.

Remove from heat, stir in soy sauce.

To Serve: place garnishes in separate serving bowls.  Ladle soup into bowls and let guests garnish their soups to their liking.

Makes 6 servings.

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