Asian style chicken noodle soup

Asian Style Chicken Noodle Soup

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sherry monfils


I love all kinds of chicken soup but 1 day recently I had a very bad cold and stopped off at my favorite Chinese restaurant. The owner, Portia, gave me a huge bowl of her version of the soup. She wouldn't give me the recipe, lol, so I winged it! It tastes very, very close to hers:-)


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20 Min
25 Min
Stove Top


  • 1-1/2 Tbsp
    canola oil
  • 1 c
    frozen sliced carrots
  • 1 bunch
    green onions, thinly sliced
  • 2 tsp
    minced garlic
  • 1-1/2 tsp
    freshly grated ginger
  • 3-1/2 c
    cooked, shredded chicken
  • 6-1/2 c
    low-sodium chicken broth
  • 2 Tbsp
    low-sodium soy sauce
  • 3 Tbsp
    rice wine vinegar
  • 1 Tbsp
    sesame oil
  • 1 Tbsp
  • 3 c
    roughly chopped napa cabbage
  • 8 oz
    cremini mushrooms, sliced very thin
  • 2 pkg
    ramen noodles, seasoning set aside

How to Make Asian style chicken noodle soup


  1. In a large pot, over med-high heat heat canola oil until hot. Add carrots and cook, stirring, for 2 mins. Stir in green onions and garlic. Cook, stirring for 2 mins.
  2. Add ginger to the pot and stir quickly for 1 min. Stir in chicken, broth, soy sauce, vinegar, sesame oil, sugar, mushrooms and cabbage.
  3. Bring to a boil. Lower heat to medium and let simmer for 10 mins, stirring occasionally. Add Ramen noodles and cook about 5 mins more or until the ramen noodles are tender.

Printable Recipe Card

About Asian style chicken noodle soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Low Fat Low Sodium

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