Asian Chicken Noodle Soup

Asian Chicken Noodle Soup Recipe

The best time of year is soup season! Really I love every season, each one has things I love about it (although with winter, I wish it would just snow more often if it’s going to be cold. Maybe I should be careful what I wish for. I love it when everything is covered with gorgeously white, glistening snow though). I’m getting so excited for fall and all the food and baking that comes with it! This isn’t exactly your typical fall soup, but it’s soup so I’m sure I’ll be making it plenty this fall – especially considering how much I loved it! Talk about the biggest upgrade on a package of ramen noodles! I know when I get a cold this season (which I wish I could say I won’t but every year I get a few) this is the Asian Chicken soup I’ll be craving. It’s packed with delicious flavors, and simple ingredients, and it was a dinner my whole family loved.

Tips

In case you were wondering which brand of ramen I used, I went with these here. I like that they are thicker noodles and they just seem more authentic. You can use any brand you’d like, if you use the smaller classic packages you find here in the U.S. (3 oz) then just do 1 1/2 pkg. And of course, don’t add the seasoning packets. Also, if you can get your hands off fresh I’m sure that would be even better, they’re just hard to come by at your traditional grocery store (then of course you’ll probably need double or triple the amount since they aren’t dry and dehydrated). You can also use other types of noodles, such as rice noodles if you prefer to go gluten-free. Beware egg noodles if you’re vegan! Then just FYI, I did ladle out about 1 1/2 cups of the vegetable broth from the pot of soup for these pictures, just so you could see more of what’s in the soup – so expect a slightly more broth-y soup than what you see here. You can begin with less though if don’t think you’d like much broth or just add some extra ramen. Enjoy!

How to Make Asian Chicken Noodle Soup

Saute veggies. Pound chicken (boneless skinless thighs will also work) then sear chicken in pot. Add in broth, seasonings, and cooked veggie mixture. Boil then reduce and simmer until chicken is cooked through. Chop chicken. Stir in cabbage, shiitake mushrooms, and sugar and cook through. Return chicken, add cilantro or thai basil garnishings, ladle into bowls, and serve warm. Store leftovers in an airtight container, keep for 3-4 days in the refrigerator and add some liquid when reheating in the microwave or on the stovetop.