Asian Chicken Noodle Soup
Total TimePrep: 15 min. Cook: 40 min.
Makes10 servings (2-1/2 quarts)
- 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
- 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.
Nutrition Facts1 cup: 227 calories, 4g fat (1g saturated fat), 44mg cholesterol, 1344mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 19g protein.
Jun 24, 2017
Outstanding soup! Just loved it! Couldn’t find chilli garlic sauce, so used 2 tbs Hot Chilli Sauce and 2 heaped tsps of minced garlic. Didn't use mushrooms as I don't like them. The flavour was fantastic! Didn’t use the wonton wrappers for the noodles; used vermicelli noodles instead. Added capsicum and fresh chilli because I like lots of vegies. This could now be my favourite soup. I actually cooked this in the slow cooker - just put the chicken breasts in and then shredded them when they were cooked. I love tasty and flavoursome soups and this one exceeded my expectations! Thanks for an amazing soup and a new favourite too! 10/10.
Sep 17, 2016
Very good, but way to hot for us. Didn't have "chili sauce" so used Sambal Oelek. I don't know it to be that much hotter than "chili sauce" when using in cooking. Will make again and try using like a Frank's RedHot SWEET chili sauce or maybe just less "chili sauce". Stayed tuned for update.
Feb 1, 2016
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".
Jun 11, 2015
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!
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!
Feb 2, 2013
The wonton wrappers get very soggy, I substituted tofu for the wrappers. Great Flavor!
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.
Mar 6, 2012
This has wonderful flavor! A great take on a traditional recipe.
Jan 29, 2012
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.
Jan 13, 2012
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!