Asian Chicken Noodle Soup Recipe
Asian Chicken Noodle Soup Recipe photo by Taste of Home

Asian Chicken Noodle Soup Recipe

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“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
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 10 servings

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 (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

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.

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. Yield: 10 servings (2-1/2 quarts).
Originally published as Asian Chicken Noodle Soup in Simple & Delicious October/November 2010, p33

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.

Reviews for Asian Chicken Noodle Soup

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 26, 2014

"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!"

MY REVIEW
Reviewed Feb. 2, 2013

"The wonton wrappers get very soggy, I substituted tofu for the wrappers. Great Flavor!"

MY REVIEW
Reviewed Feb. 2, 2013

"Wonton wrappers tend to get soggy, I substituted tofu for the wrappers. Great Flavor!"

MY REVIEW
Reviewed May. 18, 2012

"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."

MY REVIEW
Reviewed Mar. 6, 2012

"This has wonderful flavor! A great take on a traditional recipe."

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