chicken noodle soup

Asian Chicken Noodle Soup

Course Main Course
Total Time 45 minutes
Servings 6 people


  • 1 lb boneless skinless chicken breasts, cut into chunks
  • 2 cloves garlic minced
  • 1 tbsp minced fresh ginger
  • 1 tbsp sesame oil
  • 1/4 tsp salt
  • 6 cups chicken broth
  • 1 jalapeno thinly sliced
  • 3 green onions sliced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 baby bok choy chopped
  • 5 oz chinese noodles about half a package
  • sriracha sauce for serving optional
  • chopped cilantro for serving optional


  1. Heat the sesame oil over medium high heat in a large heavy-bottomed stock pot. Add the minced garlic and ginger and briefly saute for about 30 seconds. Add the chicken and bok choy, sprinkle with salt, and saute for another three minutes until chicken has turned white but not completely cooked all the way through.
  2. Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. Cook for 15 minutes until chicken is done.
  3. Meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.
  4. Add the rice vinegar and soy sauce and stir. You can add a little more salt if you like, but taste first because soy sauce already contains a lot of salt! Add the noodles to the pot and serve with chopped cilantro and sriracha sauce on the side.