Asian Chicken Noodle Soup Recipe

5 15 17
Asian Chicken Noodle Soup Recipe
Asian Chicken Noodle Soup Recipe photo by Taste of Home
Publisher Photo

Asian Chicken Noodle Soup Recipe

Read Reviews
5 15 17
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

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

Directions

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 quarts).
Originally published as Asian Chicken Noodle Soup in Simple & Delicious October/November 2010, p33

Nutritional Facts

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

  • 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).
Originally published as Asian Chicken Noodle Soup in Simple & Delicious October/November 2010, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAsian Chicken Noodle Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Brossi User ID: 8526235 268329
Reviewed 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."

MY REVIEW
mzgrinder User ID: 6418368 254228
Reviewed 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."

MY REVIEW
jbug827 User ID: 1013132 243008
Reviewed 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"."

MY REVIEW
colonialpast User ID: 8411361 227774
Reviewed 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!"

MY REVIEW
toolbarsco User ID: 6725667 107827
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
jam5260 User ID: 6756510 107825
Reviewed Feb. 2, 2013 Edited Oct. 25, 2016

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

MY REVIEW
mehalv User ID: 4612167 113913
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
afiskpt User ID: 1403979 191634
Reviewed Mar. 6, 2012

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

MY REVIEW
mollymay4 User ID: 6481847 192959
Reviewed 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."

MY REVIEW
Curlysmurf81 User ID: 3786422 192935
Reviewed 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!"

Loading Image