Asian Chicken Noodle Soup

By • February 24, 2015 0 Comments

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Author Notes: A trip to the Asian market, a blast of arctic air, a deep need for some comfort food...without any one of those things, this recipe may not have existed. As I headed into work this morning, leftovers in tow, I was terribly grateful for the perfect storm that created this recipe.

*Note: If you don't have an Asian seasoning on hand, mix 1.5 tsp. of garlic powder, onion powder, and black pepper with 0.5 tsp. of crushed red pepper and ground ginger.
Stephanie

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Serves about 8

For soup

  • 4-6 cups low sodium chicken broth
  • 2 tablespoons Asian seasoning/spice blend*
  • 1 small red onion
  • 1 bunch green onions
  • 8 ounces buckwheat (soba) noodles
  • 1 package fresh stir fry vegetables (broccoli, snap peas, carrots)
  • 2 red bell peppers, julienned
  • 2 chicken breasts, cooked and shredded
  • 1 lime, cut into wedges

Optional garnishes

  • Thai basil (or other variety, if necessary), chiffonaded
  • cilantro, roughly chopped
  • black sesame seeds
  • soy sauce
  • sriracha or other Asian style hot sauce
  • kimchi
  1. In a large pot, combine broth, Asian seasoning, and red onion. Heat until boiling.
  2. Separate whites and greens of green onions. Slice greens into 1-2 inch pieces. Finely slice whites. Add both whites and greens with buckwheat noodles into the pan. Cook according to package directions, but reduce cooking time by 2 minutes.
  3. Add remaining vegetables and chicken to pot. Cook 2-4 minutes, until vegetables are slightly cooked but retain some texture and all ingredients are heated through.
  4. Serve with 1 lime wedge per bowl and optional garnishes.

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