Menu
Asian Long Noodle Soup Asian Long Noodle Soup
Thai Chicken Noodle Soup Thai Chicken Noodle Soup
Asian Tofu Noodle Soup Asian Tofu Noodle Soup
Asian Pork and Noodle Soup Asian Pork and Noodle Soup
Asian Noodles with Chicken Asian Noodles with Chicken
Chicken Noodle Soup Chicken Noodle Soup
Asian Noodle Stir-Fry Asian Noodle Stir-Fry
Asian Noodle & Beef Salad Asian Noodle & Beef Salad
Chinese Chicken Soup Chinese Chicken Soup
Chicken and Vegetable Noodle Soup Chicken and Vegetable Noodle Soup
Ginger Chicken Noodle Soup Ginger Chicken Noodle Soup
Asian Chicken Salad Asian Chicken Salad
Asian Chicken Stir-Fry Asian Chicken Stir-Fry
Asian Chicken Dinner Asian Chicken Dinner
Asian Vegetable-Beef Soup Asian Vegetable-Beef Soup
Classic Chicken Noodle Soup Classic Chicken Noodle Soup
Ceylon Chicken Curry Noodle Soup Ceylon Chicken Curry Noodle Soup
Curly Noodle Chicken Soup Curly Noodle Chicken Soup
Beef Noodle Soup Beef Noodle Soup
Asian Beef and Noodles Asian Beef and Noodles

Asian Chicken Noodle Soup

23 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 40 min.

Makes

10 servings (2-1/2 quarts)

Updated: Nov. 07, 2023
One night I didn’t have any noodles for my chicken soup, so I gave it a twist with wonton wrappers. It was great! Don’t skip the celery leaves; they bring great flavor to this Asian chicken soup. —Noelle Myers, Grand Forks, North Dakota
Asian Chicken Noodle Soup
Asian Chicken Noodle Soup Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 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 (14 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

Directions

  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.

Nutrition Facts

1 cup: 227 calories, 4g fat (1g saturated fat), 44mg cholesterol, 1344mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 19g protein.