Recipe by Beverly
"This is an authentic, 'home-style' dish served in Taiwanese homes. You can vary the easy-to-buy ingredients however you want to yield as many servings as you want. Try adding a couple of tablespoons of whole kernel corn. Super easy to make, kids can do it too! Tender noodles coupled with subtle chicken broth, all with succulent pieces of chicken, exotic shitake mushrooms and a slow-simmered egg ... my favorite rainy-day meal!"
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dry Chinese noodles
1 (14.5 ounce) can
shiitake mushrooms, sliced
green onions, chopped
skinless, boneless chicken breast half
I used this as an inspiration and added what I had available...some fresh snow peas, some bean sprouts and some tofu. Also seasoned it with a dash of soy sauce and a drop of sesame oil. It was delicious and I will definately make it again.
I found it quite plain, and i think the chicken needed more flavour/texture.
If i did it again, i would cook the chicken in a wok seperately with fresh ginger, then add it to the soup later.
I would also use a couple of teaspoons of dark soya sauce as well.
This tasted great! It doesn't make too much though so I added more chicken broth.
it's suitable for an Asian like me! Yummy!
incredibly easy & fast to make
I did change this up quite a bit but am giving it 5 because it would be good as written. I only changed it to give it more substance for my non soup loving hubby. I browned my chicken hunks in seasame oil,black pepper, and season salt. I added snow peas and carrots to the broth and then I garnished with bean sprouts, cilantro, and red bell pepper. The only complaint I have with this soup is that it only said to slice the mushrooms when indded the stems should really have been removed. I had never had shiitake mushrooms and have since learned that the stems are tough and rubbery and I will definitely remove them the next time I make this.
My husband was sick with a very bad cold, so I thought I would try this. Very easy and very delicious. I doubled the stock and may double the chicken next time. I will also try it with tofu and I think that would be a nice touch. The noodles should be broken up into small pieces or else you're eating it with a fork and spoon.
I really love this soup. Pefect for lunch and much heartier than it looks. I added snap peas to it and doubled the noodles, but it's great in it's original form too!
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Chicken Noodle Soup
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 356
** Calories from Fat: 64
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