Asian chicken noodle soup is a budget-friendly twist on classic chicken noodle and instant ramen. Bright Asian flavors—soy sauce, rice vinegar, sesame oil, ginger and garlic—create a savory, comforting bowl that’s easy to make and feeds a crowd.
There’s something especially comforting about a big bowl of warm soup when the weather turns chilly. This recipe combines the familiar comfort of chicken noodle soup with the quick-cook appeal of ramen and a punch of Asian-inspired seasoning. It’s the kind of soup kids and adults both enjoy — plenty of noodles, tender chicken and vegetables in a flavorful broth.
Ingredients
Gather the following:
- Canola oil – a light cooking oil for sautéing
- Carrots – thinly sliced for quick cooking
- Green onions – thinly sliced, for aroma and freshness
- Garlic and ground ginger – minced garlic and a teaspoon or two of ground ginger for depth
- Rotisserie or cooked chicken – pulled or roughly chopped for convenience
- Chicken broth – low sodium if you prefer
- Soy sauce – to taste for savory umami
- Rice vinegar – adds brightness
- Sriracha – optional, adjust to heat preference
- Sesame oil – a little goes a long way for toasty flavor
- Sugar – balances the savory and acidic elements
- Napa cabbage – roughly chopped for texture
- Mushrooms – thinly sliced crimini or white mushrooms
- Ramen noodles – discard the seasoning packets and use only the noodles
- Fresh cilantro – chopped, for garnish (optional)
How to Make
This soup comes together quickly and is forgiving if you tweak amounts to taste.
- Heat 1–2 tablespoons of canola oil in a large soup pot over medium-high heat.
- Add one cup of thinly sliced carrots and sauté for about 3 minutes until they begin to soften.
- Stir in a thick bunch of sliced green onions, 4 minced garlic cloves and 1–2 teaspoons ground ginger. Sauté another 2 minutes until fragrant.
- Add 3–4 cups shredded rotisserie (or cooked) chicken, 6½ cups chicken broth, 2–3 tablespoons soy sauce, 3 tablespoons rice vinegar, 1 tablespoon Sriracha (or less to taste), 1 tablespoon sesame oil and 1 tablespoon sugar. Stir in about 3 cups roughly chopped Napa cabbage and 6 ounces thinly sliced crimini mushrooms.
- Bring the soup to a rolling boil, let it boil 2–3 minutes, then reduce heat to medium.
- Add 1½–2 packages of dry ramen noodles (discard seasoning packets) and cook 3–5 minutes, stirring occasionally, until the noodles are tender.
- Serve hot and sprinkle with roughly ½ cup chopped fresh cilantro, if desired.
Enjoy a warm bowl right away—the noodles and vegetables will be at their best when freshly cooked.
Storing Leftovers
Store cooled leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or on the stove until warmed through. Note that noodles can absorb broth over time; if the soup thickens in the fridge, add a splash of hot water or extra broth when reheating to restore the consistency.
Tips and Variations
- If you prefer more heat, increase the Sriracha and add extra minced garlic and ginger.
- Substitute leftover roasted or grilled chicken for the rotisserie chicken if that’s what you have on hand.
- Use other greens—bok choy or spinach work well instead of Napa cabbage.
- For a lower-sodium version, choose low-sodium broth and reduce the soy sauce, adjusting flavor with a splash more rice vinegar and a pinch of sugar.
- Cilantro adds a fresh finish but can be omitted if you don’t like the herb.
Other Easy Soup Ideas
If you enjoy this easy Asian chicken noodle soup, try experimenting with other simple soup recipes using pantry staples and leftover proteins. This approach makes weeknight dinners quick, economical and satisfying.
If you try this Asian chicken noodle soup, leave a comment describing how it turned out or any variations you loved. I enjoy hearing readers’ feedback and tweaks that make a recipe your own.
Asian Chicken Noodle Soup
Ingredients
- 1–2 tbsp canola oil
- 1 cup thinly sliced carrots
- 1 thick bunch green onions, thinly sliced
- 4 garlic cloves, minced
- 1–2 tsp ground ginger
- 3–4 cups rotisserie chicken, pulled and roughly chopped
- Salt & pepper, to taste
- 6½ cups chicken broth
- 2–3 tbsp soy sauce, to taste
- 3 tbsp rice vinegar
- 1 tbsp Sriracha (optional)
- 1 tbsp sesame oil
- 1 tbsp sugar
- 3 cups lightly packed Napa cabbage, roughly chopped
- 6 oz crimini mushrooms, thinly sliced
- 1½–2 packages dry ramen noodles (discard seasoning packets)
- ½ cup chopped fresh cilantro, for garnish (optional)
Instructions
- Heat oil in a large pot over medium-high heat. Sauté carrots about 3 minutes.
- Add green onions, garlic and ginger; cook 2 more minutes.
- Stir in chicken, broth, soy sauce, rice vinegar, Sriracha, sesame oil and sugar. Add cabbage and mushrooms and bring to a rolling boil for 2–3 minutes.
- Reduce heat to medium, add ramen noodles and cook 3–5 minutes until tender.
- Serve hot garnished with cilantro if desired.
Notes
- The soup as written is mild. Increase garlic, ginger and Sriracha to add heat.
- Leftover roasted chicken or shredded turkey both work well as substitutes.
- Cilantro is optional but adds a bright finish.
Nutrition
Recipe adapted from Cooking Classy.