Asian Chicken Noodle Soup Recipe
- 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
- 1. 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.
- 2. 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 quarts).
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.
Reviews for Asian Chicken Noodle Soup
"This soup was fabulous and a HUGE hit with my whole family. Two of us are lightweights when it comes to heat, so I only used 1T. of the chili garlic sauce which was perfect for us. The others added a spoonful to their bowls to kick up the heat. I also only used 8 oz. of wonton wrappers. After reading other reviews, I added them a little at a time, stirring as I dropped them in. No problems with sticking and I didn't find them to be soggy at all - just like cooked pasta. This one definitely makes it into our "keeper file"."
"Great flavor and easy enough to make. The wonton wrappers do get soggy. For an easy fix either buy fried wonton strips or fry the wrappers and make your own. I served this soup and kept the wontons on the side and let everyone add their own. This way the wonton strips kept their integrity and added the extra crunch texture everyone seemed to love. The author is absolutely right - DO NOT skip the celery leaves!"
"We loved this soup--it is tasty and has a nice kick to it. It will be a regular item on the menu at our house!"
"The wonton wrappers get very soggy, I substituted tofu for the wrappers. Great Flavor!"
"Wonton wrappers tend to get soggy, I substituted tofu for the wrappers. Great Flavor!"
"My husband and I enjoyed this flavorful dish. The only thing I might change next time would be to cut down slightly on the amount of teriyaki sauce, as the flavor was very prominent. As others recommended, I too recommend adding the wonton strips in batches, as they inevitably clump a bit."
"This has wonderful flavor! A great take on a traditional recipe."
"This soup has a wonderful flavor. It's got some fire to it as well. I used "No Yolks" pasta and it worked out great."
"I agree with the rest of the reviews, I will cut the amount of wontons in HALF next time I make this. They got really clumpy when I added them, and I added them slowly. But it still tasted amazing! YUM!"
"Hubby and I really enjoyed this! I think next time, I will cut the amount of noodles in half. A dash of Huy Fong Sriracha Chile Sauce...for that bit of spice. Delicious!!!"
"We absolutely loved this soup! The only thing I'll do differently next time will be to add the wonton strips slowly so they don't clump together as much, but we loved it anyway."
"Best Chicken noodle soup I've ever had"
"It got too thick the first time I made it. I will use less noodles the next time. Otherwise I followed the recipe exactly and it was great."
"Absolutely wonderful. I used cholula's chili garlic hot sauce and left out the basil and green onions. Definitely a new regular in my house!!"