Asian Chicken Noodle Soup Recipe -
Asian Chicken Noodle Soup Recipe
  • READY IN 30 mins

Asian Chicken Noodle Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls.
  2. Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

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.

Most Helpful Critical Review
Jan 28, 2007

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.

Dec 11, 2003

This tasted great! It doesn't make too much though so I added more chicken broth.

Jan 03, 2004

it's suitable for an Asian like me! Yummy!

Dec 11, 2003

incredibly easy & fast to make

Jan 19, 2010

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.

Dec 11, 2003

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.

Dec 11, 2003

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!


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  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 51 g
  • 16%
  • Cholesterol
  • 220 mg
  • 73%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 27.2 g
  • 54%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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