Asian Chicken Noodle Soup
Ginger and garlic add a healthy kick to a classic soup. Swap out your regular chicken noodle soup recipe for this asian version and you'll be glad for the big bump in flavor!
Servings 5 people
Calories 165kcal
Ingredients
- 4 ounces dry stir fry rice noodles
- 4 cups chicken broth
- 1/4 cup soy sauce
- 2 garlic cloves
- 3 teaspoons grated fresh ginger I used ginger paste in a tube
- 1 teaspoon asian chili-garlic paste optional
- 2 boneless skinless chicken breasts thinly sliced
- 1 cup snow peas ends trimmed and cut in half
- 1/2 cup carrots thinly sliced
- 1 medium yellow squash cut into 1/2" pieces
- 1/4 cup cilantro chopped
Instructions
- Cook the rice noodles according to the package directions (that usually means brining water to a boil in a large pot, turning it off, adding the noodles and letting them soak).
- While the noodles soak, in another large pot, add the water, soy sauce, garlic ginger, and the chili garlic paste (it's hot so add a little or leave it out if you want to). Bring the pot to a boil over high heat.
- While the water mixture comes to a boil, thinly slice the chicken breasts. When boiling, add the chicken and cook through--about 5 minutes.
- Add the carrots, snow peas, and squash and cook 5 minutes more until just tender. Drain the noodles and add them to the pot with the chicken. Cook 1 minute more.
- Serve warm with the cilantro divided over each bowl.
Notes
The chili garlic paste is pretty doggone hot. If you are serving kids, leave it out of the pot and let everyone add it to their own bowls.
You could also make this soup faster by cooking the chicken in the broth, then cooling it and putting it in the fridge. When ready to assemble, cook the noodles and bring the main soup to a boil, add the vegetables and serve.
Nutrition
Calories: 165kcal