Asian Chicken Noodle Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
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.
  • 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
  • Cilantro
  • Lime
  • Basil
  • Chili Pepper
  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.
Recipe by Cooking with a Wallflower at