Asian Chicken Noodle Soup

Shredded chicken, chopped carrots, shiitake mushrooms, and onions cooked with rice noodles in a savory broth. This Asian chicken noodle soup is perfect for chasing away the winter chills.
Asian Chicken Noodle Soup | Cooking with a Wallflower

 It’s Tuesday! It’s Tuesday! Happy Tuesday!

Sometimes, I kind of wish all weeks start on Tuesdays. Maybe it’s because Mondays were always the first day of school. And it still has that sort of connotation for me. But when my week starts on a Tuesday, it’s a lot closer to the weekend.

Asian Chicken Noodle Soup | Cooking with a Wallflower

So, as you probably know, since I’ve been complaining for the last two weeks (sorry!), I’ve been out sick with a cold. Coughs, sniffles, sore throat. I sounded so raspy! So glad that’s all over with now. And while I still did all the things I normally do, it took a lot longer to do anything. Especially cooking and working. All I ever wanted to do was sleep, drink tea, and eat soup.

Asian Chicken Noodle Soup | Cooking with a Wallflower

And I had soo many different types of soups the last two weeks. It’s all I wanted. Don’t worry.  I’m slowly going to share them with you. You’ll want these recipes to keep you warm through the rest of winter. Or if you’re recovering from a cold, like I was.

Asian Chicken Noodle Soup | Cooking with a Wallflower

This Asian chicken noodle soup is so warm and comforting. Filled with shredded chicken, soft tender carrots, shiitake mushrooms, garlic and onions and seasoned with fish sauce and star anise, it’s easy to make and deliciously savory. It’s kind of a twist on the classic chicken noodle soup and Vietnamese pho.

Asian Chicken Noodle Soup | Cooking with a Wallflower

In a medium sized pot, add olive oil over medium heat. Allow the olive oil to heat for a minute before adding onions, chopped carrots, shiitake mushrooms, and minced garlic. Cook the ingredients for several minutes until soft, tender, and aromatic. Use a spatula to stir to prevent anything burning at the bottom of the pot.

If you don’t have shiitake mushrooms, you can use regular mushrooms too.

Asian Chicken Noodle Soup | Cooking with a Wallflower

Pour in the chicken broth into the pot. Then add star anises, fish sauce, and brown sugar. Allow the soup to simmer for about 15-20 minutes over medium to high heat to allow all the vegetables to soften and the flavor to develop. If you have carrot top greens, you can add them to the soup too.

Once you’re almost ready to serve the soup, boil water in a small pot. Place the rice noodles in a strainer and slowly lower it into the pot. Cook the noodles for about a minute before removing them from the hot water.

Divide the noodles between bowls. Add cooked shredded chicken to the bowls. Ladle hot broth over the chicken and noodles.

Serve the Asian chicken noodle soup immediately warm. Garnish with lime, cilantro, and basil if desired.

Enjoy!

Asian Chicken Noodle Soup | Cooking with a Wallflower

 

Asian Chicken Noodle Soup
 
Prep time
Cook time
Total time
 
Shredded chicken, chopped carrots, shiitake mushrooms, and onions cooked with rice noodles in a savory broth. This Asian chicken noodle soup is perfect for chasing away the winter chills.
Author:
Recipe type: Soup
Serves: 2-3 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • ½ cup chopped carrots
  • 3 cloves of garlic, minced
  • 2-3 shiitake mushrooms, sliced (or 1 cup sliced white mushrooms)
  • 5 cups chicken broth
  • 2 star anises
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Salt and pepper to taste (optional)
  • 1 - 1½ cup cooked shredded chicken
  • ⅓ - ½ pound rice noodles
Garnish
  • Cilantro
  • Lime
  • Basil
  • Chili Pepper
Directions:
  1. In a medium sized pot, add olive oil over medium heat. Allow the olive oil to heat for a minute before adding onions, chopped carrots, shiitake mushrooms, and minced garlic. Cook the ingredients for several minutes until soft, tender, and aromatic. Use a spatula to stir to prevent anything burning at the bottom of the pot.
  2. Pour in the chicken broth into the pot. Then add star anises, fish sauce, and brown sugar. Allow the soup to simmer for about 15-20 minutes over medium to high heat to allow all the vegetables to soften and the flavor to develop. If you have carrot top greens, you can add them to the soup too.
  3. Once you’re almost ready to serve the soup, boil water in a small pot. Place the rice noodles in a strainer and slowly lower it into the pot. Cook the noodles for about a minute before removing them from the hot water.
  4. Divide the noodles between bowls. Add cooked shredded chicken to the bowls. Ladle hot broth over the chicken and noodles.
  5. Serve the Asian chicken noodle soup immediately warm. Garnish with lime, cilantro, basil, and sliced chili pepper if desired.

 

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17 comments

  1. musingsondinner says:

    Ooh, this looks both warming and fresh-tasting. Jewish-style chicken soup is often called ‘Jewish penicillin’ so I suppose this is Asian penicillin! Perfect to stay warm and stave off wintery colds and it looks like it would have a bit of a kick with the ingredients

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