Asian Chicken Noodle Soup

by Sarah

in Asian Dishes, Dairy-Free, Egg-Free, Entrees, Nut free

It’s getting colder and colder outside, which means it’s time for soup. Bonus points if you actually have a cold and are having steamy chicken noodle soup while sitting in your bed wrapped in a blanket.

Chicken Noodle Soup 2

There are a lot of variations on this classic cold weather dish — twirly pasta noodles to straight noodles — chicken chunks to chicken strips. They’re all very good, and if I could I would taste every kind possible (one chicken soup for every time I have a cold).

This recipe is an Asian spin on the classic chicken noodle soup recipe. It’s shredded chicken, plus mushrooms, bok choy, scallions, and Japanese Soba noodles. The noodles are from a Japanese grocery store, but you can get them at any Asian foods store. If you’re in a pinch, you can also substitute them with spaghetti noodles.

Chicken Noodle Soup potThe chicken broth in this dish really makes its taste. Here, I used a yellow-colored chicken broth (from Trader Joes), so it will give the noodles a yellowish tint. If you want a more transparent noodle, try choosing a chicken broth that is also more transparent. Personally I quite liked the yellow broth, because it makes the dish look yummier. And see all the chicken broth foam in the bubbling pot? Mmm.

Chicken Noodle Soup-1This dish gets priority as my go-to winter soup from now on. It’s just so comforting. And when you’re too tired to make something complicated, this no-hassle soup is a quick way to do dinner.

To make the shredded chicken, I suggest using a slow cooker because you won’t have to watch the chicken as it cooks (yay, free time!).

Slow cooker shredded chicken


  • 2 chicken breasts
  • 1/2 cup water
  • 1tsp salt
  • 1tsp pepper
  • 1tsp garlic powder


  1. Add chicken to slowcooker
  2. Add water (1/2 cup), salt, pepper, garlic powder
  3. Slow cook on low for 8 hours
  4. Shred with 2 forks.


Recipe makes about 3 cups, shredded chicken (enough for one large pot of chicken noodle soup in the recipe below)

And done! Super moist chicken thanks to the slow cooker. Give Me Some Oven has a nice recipe for slow cooker chicken, similar to the one I outlined above.

Asian Chicken Noodle Soup


  • 1 tablespoon vegetable oil oil
  • 2 cups (8oz) cremini mushrooms
  • 4 scallions, greens separated from whites and sliced
  • 3 minced garlic cloves
  • 1-inch piece ginger, peeled
  • 4 cups chicken broth
  • 3 cups water
  • 4 oz soba noodles
  • 2 cups shredded chicken (see recipe above)
  • 10 oz baby bok choy, ends cut off


  1. Heat vegetable oil in soup pot, medium high heat. Add the mushrooms, scallion whites, garlic and ginger. Season lightly with salt and cook until the mushrooms are soft, (~5 minutes).
  2. Add chicken stock and water. Bring to boil. Add the soba noodles and cook for ~ 5 minutes.
  3. Add shredded chicken and bok choy. Cook for ~ 2 additional minutes.
  4. Serve topped with sliced scallion (green parts only).

Recipe adapted from Kitchen Confidante‘s Chicken Mushroom Soba Noodle Soup.

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