Asian Chicken Noodle Soup (15 Minute Recipe)
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!
Servings: 4 Servings
Calories: 425kcal
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
Noodle Tips: Cook them separately if you plan to store leftovers, as this keeps them from soaking up too much broth.
Rotisserie Shortcut: Shredded rotisserie chicken makes this recipe even faster, just stir it in near the end to heat through.
Spice & Heat: Add sriracha, chili oil, or red pepper flakes for extra kick.
Storage: Keeps 3–4 days in the fridge. Reheat gently over medium heat, and add a splash of broth or water if it thickens.
Nutrition
Calories: 425kcal | Carbohydrates: 56g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 1892mg | Potassium: 509mg | Fiber: 3g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 2mg
