Asian Chicken Noodle Soup


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Asian Chicken Noodle Soup

6-8 Cups of Soup Easy
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Ingredients (14)

  • 1 1/2 cups of diced chicken
  • A large handful of flat asian rice stick noodles
  • A large handful of flat asian rice stick noodles
  • 1 cup of diced mushrooms - I used brown and oyster mushrooms
  • 3 chopped spring onions
  • 1/2 cup of bean sprouts
  • 2 cups of purple kale
  • 2 tbsp of soy sauce
  • 1 tbsp of miso paste
  • 1/2 teaspoon of chinese five spice
  • 2 teaspoons of cumin
  • 10 turns of freshly ground black pepper
  • 1/2 teaspoon of white pepper
  • Up to 2 tbsp of salt (to taste)


A twist on classic chicken noodle, with Asian spices, rice noodles, mushrooms, kale and bean sprouts.


  1. 1Put the broth on medium heat to warm in a large stockpot or sauce pan.
  2. 2Add the diced chicken first to cook if not already cooked through for five minutes, then add the rice noodles to cook for five minutes.
    If cooked through add to broth with the rice noodles and cook for five minutes.
  3. 3Then add the rest of the ingredients. Taste the broth after it cooks for five more minutes and add salt to taste. Cook for approximately 20-25 minutes until noodles and chicken are cooked through.
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