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Asian Chicken Noodle Soup

 Asian Chicken Noodle Soup
“One night I didn’t have any noodles for my chicken soup, so I gave it an Asian twist with wonton wrappers. It was great! Don’t skip the celery leaves; they bring great flavor to this soup.”—Noelle Myers, Grand Forks, North Dakota
10 ServingsPrep: 15 min. Cook: 40 min.


  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon sesame oil
  • 3 medium carrots, sliced
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 1/3 cup teriyaki sauce
  • 1/4 cup chili garlic sauce
  • 1 package (12 ounces) wonton wrappers, cut into 1/4-inch strips
  • 2 cups sliced fresh shiitake mushrooms
  • 1/3 cup chopped celery leaves
  • 1/4 cup minced fresh basil
  • 2 tablespoons minced fresh cilantro
  • 2 green onions, sliced


  • In a Dutch oven, cook chicken in oil over medium heat until no longer
  • pink. Remove and keep warm. In the same pan, saute the carrots,
  • celery and onion until tender. Stir in the broth, teriyaki sauce,
  • garlic sauce and chicken. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 20 minutes.
  • Add the wonton strips, mushrooms, celery leaves, basil and cilantro.
  • Cook and stir for 4-5 minutes or until wonton strips and mushrooms
  • are tender. Sprinkle with green onions. Yield: 10 servings (2-1/2

2 of 2

Asian Chicken Noodle Soup (continued)

Directions (continued)

  • quarts).
Nutritional Facts: 1 cup equals 227 calories, 4 g fat (1 g saturated fat), 44 mg cholesterol, 1,344 mg sodium, 27 g carbohydrate, 2 g fiber, 19 g protein.