Asian Chicken Noodle Soup

09.13.2015

The best time of year, soup season! Really I love every season, each one has things I love about them (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 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 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 soup I’ll be craving. It’s packed with delicious flavors and it was a dinner my whole family loved.

Asian Chicken Noodle Soup | Cooking Classy

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 pkgs. And of course, don’t add the seasoning packets. Also, if you can get your hands of 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). Then just FYI, I did ladle out about 1 1/2 cups of the 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! 

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Asian Chicken Noodle Soup

5 from 11 votes

Chicken noodle soup with a delicious Asian flair! Made with lot of fresh veggies, protein rich chicken, hearty ramen and a deliciously seasoned broth. 

Servings: 4
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 2 Tbsp vegetable oil
  • 1 cup diced carrots (about 2 large)
  • 6 green onions , sliced (1 1/2 cups)
  • 4 garlic cloves , minced
  • 2 Tbsp minced peeled ginger
  • 1 lb boneless skinless chicken breasts
  • Salt and freshly ground white or black pepper
  • 6 1/2 cups low-sodium chicken broth
  • 2 1/2 Tbsp soy sauce , or more to taste
  • 2 Tbsp mirin
  • 2 Tbsp rice vinegar
  • 1 Tbsp Sriracha
  • 1 Tbsp sesame oil
  • 1 Tbsp granulated sugar
  • 3 cups slightly packed chopped Napa cabbage
  • 6 oz crimini mushrooms , sliced
  • 1 (4.3 oz) package dry ramen, seasoning packets discarded
  • 1/2 cup chopped cilantro

Instructions

  1. Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside.
  2. Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large cast iron dutch oven over medium-high heat. Season both sides of chicken lightly with salt and peper, then add to pot and cook until browned on both sides, about 2 1/2 minutes per side. Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture. Bring to a boil then reduce heat to medium-low, cover and simmer until chicken has cooked through (center should register 165 degrees on an instant read thermometer), about 5 - 7 minutes. Remove chicken breasts from soup and transfer to a cutting board and let rest 5 minutes then cut into strips.
  3. Meanwhile, stir in sugar, cabbage and mushrooms and return soup to a boil. Add noodles and cook 3 - 5 minutes longer until noodles are tender. Stir in chicken. Serve warm sprinkled with cilantro.
  4. Recipe source: adapted slightly from Food Network
Course: Soup
Cuisine: Asian
Keyword: chicken noodle soup, Ramen
Author: Jaclyn

56 comments

  • Heidi WILD: This was fantastic! Easy to make and sooo good! July 11, 2019 at 1:01pm Reply

  • Tonia Mixon: I added hosen it was amazing. Until I listen to the recipe and put cilantro screwed it all up May 22, 2019 at 6:18pm Reply

  • Michelle: So delicious! I didn’t have any Cabbage so I used celery instead. Also, I don’t care for sesame oil so I just left it out and I used sambal (chili paste) instead of Sriracha. Thank you for this fantastic recipe. Oh, and I used Pheasant instead of chicken because my husband is a hunter and I have an abundance of it in the freezer. FANTASTIC! May 16, 2019 at 12:30pm Reply

  • Earl Patterson: This was so awesome!!!!! March 5, 2019 at 8:02pm Reply

    • JoAnna Hill: Family loved it as written (except I only used 1/2 siracha). Great way to use up veggies…loved the cilantro. July 13, 2019 at 11:20am Reply

  • Lydia: Lovely, made several time wonderful warmed up. Make it with a little more broth personal preference. February 27, 2019 at 3:03pm Reply

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