A warm, cozy bowl of Asian Chicken Noodle Soup that tastes like takeout, only healthier, faster, fresher, and done in only 15 minutes. Tender, juicy chicken pairs perfectly with rice noodles, crunchy vegetables, and fresh herbs & spices, creating a healthy, wholesome meal the whole family will love!
A Quick Look At The Recipe
- Total Time: 15 minutes
- Minimal Ingredients: Uses only 12 whole ingredients
- Recipe Difficulty: Easy (beginner-friendly recipe)
- Cooking Method: Stove top
- Serves: 4 people
- Calories: 425 (per serving)
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This soup was really delicious and easy. Love to have a recipe on hand that I can throw together fast. It's been a regular recipe at our house!! Thank you, Emmy!!
- pamela
Quick, easy, and naturally gluten-free, this Asian noodle soup with chicken is perfect for weeknight dinners, meal prep, or a light, cozy lunch. If you love this, check out my 15 Minute Chicken Poke Bowls, Asian Chicken Bowls with Crispy Rice, & 20-minute Teriyaki Beef Bowls for more quick and easy, Asian-inspired, flavorful meals. Looking for another soup? Try my Butternut Squash and Carrot Soup, or Chicken Piccata Soup!
Why You'll Love This Recipe
- Quick & Easy: Ready in just 15 minutes, this Asian noodle soup with chicken is perfect for weeknight dinners or a cozy, last-minute meal.
- Flavor-Packed & Aromatic: Infused with garlic, ginger, and a touch of sesame oil, every sip delivers savory, umami-rich flavor that's so warm and satisfying.
- Healthy & Nourishing: Made with wholesome ingredients, this soup is naturally dairy-free & gluten-free. It's a wholesome comfort food you can feel good about.
- Tender Chicken & Silky Noodles: Juicy, tender chicken pairs perfectly with soft rice noodles, making every bite rich and comforting.
- Customizable & Versatile: Easily swap noodles, add your favorite veggies, or adjust seasonings for a personalized twist on this classic Asian soup.
- Family Friendly & Crowd Approved Bursts with flavor yet light and healthy, it's a soup that everyone (from kids to adults) will enjoy.
Key Ingredients
Made with tender chicken, noodles, crisp & fresh vegetables, and umami-rich seasonings like garlic, ginger, and soy sauce, this Asian noodle soup with chicken is flavorful and ready in just 15 minutes!
- I use chicken thighs in this recipe for juicy, tender, and flavorful pieces. You can use chicken breasts for a leaner, lighter option. Both are naturally gluten-free and pair perfectly with the savory broth.
- I love to use stir-fry-style rice noodles or angel hair rice noodles in this recipe. You could also try soba noodles, egg noodles, or ramen noodles (these options aren't gluten-free).
- Use tamari or gluten-free soy sauce instead of traditional soy sauce to keep the soup fully gluten-free. It adds rich, savory umami flavor.
Substitutions & Variations
Protein Options: Swap chicken thighs or breasts, steak, shrimp, or shredded rotisserie chicken for a convenience-friendly option. For vegetarian & vegan options, use tofu, tempeh, or just veggies.
Low-Carb Option: Use spiralized vegetables for a low-carb or lighter twist on this Asian noodle soup with chicken.
Low-Sodium: Use coconut aminos for a lower-sodium, gluten-free alternative that still delivers a rich, savory umami flavor.
Veggie Packed Asian Noodle Soup: Swap or add seasonal vegetables such as bok choy, spinach, mushrooms, snap peas, or carrots for extra color, crunch, and nutrition.
Toppings: Add optional toppings like more fresh cilantro, green onions, basil, sesame seeds, or a soft-boiled egg to elevate this healthy Asian noodle soup.
How to Make Asian Chicken Noodle Soup
- Step 1: Start with the chicken, unless you're using rotisserie or pre-cooked chicken. Season 1 pound of boneless, skinless chicken thighs or breast with salt and pepper to taste. Heat 1 tablespoon of sesame oil in a non-stick skillet over medium-high heat.
- Step 2: Cook the chicken for 3-4 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and let it rest for a few minutes before slicing or cubing.
- Step 3: Prepare your vegetables. Slice ½ yellow onion and chop 6 green onions and ½ bunch of cilantro. Once you've chopped the cilantro and green onions, divide them in half. You will add each half at different times in the cooking process.
- Step 4: In a medium to large pot, combine 5 cups of chicken broth, ¼ cup tamari (or gluten-free soy sauce), 1 tablespoon minced garlic, 1 tablespoon minced ginger, ½ tablespoon rice vinegar, and half of the green onions & cilantro. Bring to a gentle simmer over medium heat, allowing the flavors to meld.
- Step 5: Add 8 ounces of rice noodles to the simmering broth and cook for 5-10 minutes, following the package instructions, until tender but still slightly firm (al dente). Be careful not to overcook, as rice noodles can become mushy quickly.
- Step 6: Once the noodles are nearly cooked, add the sweet yellow onion and the other half of the cilantro & green onion. Let everything simmer together for a couple of minutes.
- Step 7: Add the sliced chicken and stir it in to warm it up a bit. Taste the broth and adjust seasoning with extra tamari, lime juice, or salt as needed.
- Step 8: Serve the soup hot, garnished with fresh cilantro, green onions, lime zest, or optional toppings like soft-boiled eggs, jalapeño slices, pepper flakes, or a drizzle of sriracha.
Expert Tips
- Cooking the Noodles: Cook the noodles just until al dente. This prevents mushy soup, especially if you plan to store leftovers.
- Don't Skip Building Depth of Flavor in Your Broth: Quick soups can still taste complex. Be sure to add the fresh ginger, garlic, and a touch of soy sauce or tamari to your broth. Simmer for at least 10 minutes to let the aromatics infuse, or prep a homemade stock for richer flavor.
- Customize Your Heat and Spice: Add sriracha, chili flakes, or fresh chilies to adjust spice levels.
- Use a Meat Thermometer: Chicken is cooked once its internal temperature reaches 165°F. A meat thermometer helps me make perfect chicken that won't be dry!
- Meal Prep and Make-Ahead Tips: For busy schedules, prep the broth and vegetables in advance. Keep noodles separate until serving to avoid sogginess. Freezing the broth without noodles or delicate veggies maintains flavor and texture.
- Rotisserie Chicken Shortcut: For the fastest version, use rotisserie chicken instead of cooking your own chicken. Just shred the meat and stir it into the hot broth during the last few minutes of cooking. It's perfect for busy weeknights when you want homemade comfort in minutes.
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Asian Chicken Noodle Soup Frequently Asked Questions
Asian-style chicken noodle soup is a savory, comforting soup with tender chicken, gluten-free noodles, and aromatic broth flavored with ginger, garlic, and tamari.
Key spices include fresh ginger, garlic, green onions, and sesame oil, with optional white pepper, chili flakes, or star anise for extra umami-rich flavor, or more vegetables.
Asia has many asian noodle soups, including ramen in Japan, pho ga in Vietnam, and kuay teow gai in Thailand. Specifically, Asian chicken noodle soup is a flavorful soup bowl with tender chicken and noodles, perfect for a comforting, healthier meal.
More Healthy Asian Recipes With Chicken
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📖 Recipe
Asian Chicken Noodle Soup (15 Minute Recipe)
Ingredients
- 1 Pound Boneless Skinless Chicken Thighs or Chicken Breast
- Salt & Pepper for seasoning the chicken
- 8 Ounces Rice Noodles
- 5 Cups Chicken Broth
- ¼ Cup Tamari or GF Soy Sauce
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Garlic minced
- 1 Tablespoon Ginger minced
- ½ Tablespoon Rice Vinegar
- ½ Yellow Onion sliced
- 1 Bunch Cilantro chopped
- 1 Lime juiced & zested
- 6 Green Onions chopped
Instructions
- Season 1 pound of boneless, skinless chicken thighs or breast with salt and pepper. Heat 1 tablespoon sesame oil in a skillet over medium-high heat and cook the chicken 3-4 minutes per side, until golden and cooked through (165°F). Let rest, then slice or cube. (Skip this step if using rotisserie chicken.)
- Slice ½ yellow onion and chop 6 green onions & ½ bunch cilantro. Divide the green onions and cilantro in half - you'll add them at two different stages.
- In a medium pot, combine 5 cups chicken broth, ¼ cup tamari, 1 tablespoon minced garlic, 1 tablespoon minced ginger, ½ tablespoon rice vinegar, and half the green onions & cilantro. Bring to a gentle simmer.
- Add 8 ounces rice noodles and simmer 5-10 minutes, until tender but still firm (al dente). Avoid overcooking.
- Stir in the sliced onion, remaining green onions & cilantro, and sliced chicken. Simmer a couple more minutes to warm through.
- Serve hot with any toppings you would like, such as, cilantro, green onions, lime zest, soft-boiled eggs, jalapeño, or sriracha.
Notes
Nutrition
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Anna says
So yummy and so easy to make! We love ramen in our home, so this was a great alternative. Added some hardboiled eggs and corn!
Emmy Clinton says
Anna, I'm glad you loved the recipe! That sounds amazing.
G says
10/10 thanks Emmy!!
Pamela says
This soup was really delicious and easy. Love to have a recipe on hand that I can throw together fast. It’s been a regular recipe at our house!! Thank you Emmy!!
Ramsey says
Loved this. Also love the photos! This recipe was simple and really great. Thanks for sharing!