Asian Chicken Noodle Soup Recipe

Name: Asian Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups low sodium chicken broth; 1 piece gingerroot, chopped coarse (2-inch piece); 2 garlic cloves, chopped coarse; 2 tablespoons dry sherry; 2 tablespoons soy sauce; 1 lb boneless skinless chicken breast; salt; ground black pepper; 1 tablespoon vegetable oil; 1 onion, minced; 1 small bok choy, greens sliced thin and stalks chopped medium; 1 (3 ounce) package ramen noodles, seasoning packet discarded; 2 scallions, sliced thin

Servings: persons

6 cups low sodium chicken broth
1 piece gingerroot, chopped coarse (2-inch piece)
2 garlic cloves, chopped coarse
2 tablespoons dry sherry
2 tablespoons soy sauce
1 lb boneless skinless chicken breast
salt
ground black pepper
1 tablespoon vegetable oil
1 onion, minced
1 small bok choy, greens sliced thin and stalks chopped medium
1 (3 ounce) package ramen noodles, seasoning packet discarded
2 scallions, sliced thin

1
Bring the broth, ginger, garlic, sherry, and soy sauce to a boil, covered, in a big pan; set aside.
2
Meanwhile, pat chicken dry with paper towels; then season with salt and pepper.
3
Heat oil in a Dutch oven over med-high heat until just smoking; brown chicken lightly on both sides, about 5 minutes total; transfer chicken to plate.
4
Add onion and 1/4 teaspoon salt to fat left in Dutch oven; cook over med-high heat until lightly browned, about 5 minutes.
5
Turn heat to low and strain broth into Dutch oven, scraping up any browned bits.
6
Add in bok choy stalks, and browned chicken.
7
Cook, covered, until chicken is cooked through and no longer pink in center, about 10 minutes.
8
Remove chicken from pot and stir in noodles; increase heat to med-high and cook until noodles are just tender, about 3 minutes.
9
While noodles are cooking, shred chicken into bite-size pieces.
10
Stir in bok choy greens and cook until just wilted, about 1 minute.
11
Off heat, stir in shredded chicken and scallions.
12
Season with salt and pepper to taste and serve.

1015

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups low sodium chicken broth, 1 piece gingerroot, chopped coarse (2-inch piece), 2 garlic cloves, chopped coarse, 2 tablespoons dry sherry, and more.

Yes, Asian Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Chicken Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions