Asian Chicken Noodle Soup

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"This classic, comforting soup takes on a new twist with the fragrant flavors of fresh ginger and sesame oil and a blend of Asian-style veggies."
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servings 358 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 982 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Disjoint chicken wings; discard tip, season wings with garlic powder. Heat vegetable oil and 2 tablespoons of sesame oil in a Dutch oven or large saucepan over medium high heat. Add chicken and cook until browned on both sides, about 10 minutes. Add 4 cups water, sherry, ginger, vinegar and less sodium soy sauce; cover and bring to a boil. Reduce heat; simmer 45 minutes.
  2. Add vegetables, simmer, covered 3 minutes. Stir in pasta; return to boil. Cook until pasta is soft, stirring occasionally. Remove from heat, stir in remaining sesame oil. Serve immediately.




I loved this! I was short on dinner ideas and everything in the recipe came out of our pantry. I modified it to a noodle stirfry because our youngest is not so adept with a spoon yet. I used f...

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