Go Back
+ servings
White bowl of Asian Chicken Noodle Soup with Mei Fun Noodles twirled on chopsticks, sitting on a brown table mat.
Print Recipe
4.96 from 43 votes

Asian Chicken Noodle Soup

Healthy and delicious, this is the best Asian noodle soup you'll ever eat! Marinated in Chinese five spice and sauteed with fresh ginger and garlic, the chicken is so tender that it will melt in your mouth! Nothing screams comfort food like homemade chicken noodle soup...especially with an Asian flair!!
Prep Time20 minutes
Cook Time40 minutes
Inactive Time1 day
Total Time1 day 1 hour
Course: dinner, Lunch, Soup
Cuisine: Asian
Servings: 12 people
Calories: 296kcal
Author: Amanda Mason

Ingredients

  • 3 pounds boneless skinless chicken thighs
  • 2 ½ Tablespoon extra virgin olive oil, divided
  • 1 ½ teaspoon Chinese Five Spice
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon fresh cracked black pepper
  • ½ teaspoon red pepper flake
  • 2 ½ Tablespoons minced fresh ginger
  • 1 Tablespoon fresh minced garlic
  • 1 pound portobello mushrooms
  • 2 Tablespoons soy sauce
  • 5 cups chicken broth
  • 1 cup water
  • 1 pound bok choy
  • 1 6oz. package of Mai Fun Noodles
  • green onions, optional (for garnish)

Instructions

  • In a large dish, marinate the chicken thighs using a 1 ½ Tablespoon extra-virgin olive oil, Chinese Five Spice Powder, salt, black pepper, and red pepper flakes for at least 12-24 hours.
  • After the chicken has finished marinating, heat a large pot with 1 Tablespoons of extra-virgin olive oil over medium-high heat.
  • Sear each thigh for about 3 minutes on each side.
    Important Note: The goal is to sear the chicken. You do not want to cook it all the way through at this point.
  • Remove the seared chicken from the pot and set aside on a plate to cool.
  • Keep the oil and chicken drippings in the pot and reduce the heat to medium.
  • Add the ginger and garlic to the pot and allow to cook for about 1-2 minutes. Make sure to use a spatula to scrape and combine the bits of chicken stuck to the skillet. This will help intensify the flavor!
  • Add in the mushrooms and stir thoroughly.
  • Add in the soy sauce, chicken broth, and water.
  • Cut the chicken on a cutting board into bite-sized pieces. Add the chicken to the liquid.
  • Reduce the heat to medium-low and allow to cook for 30 minutes.
  • While the soup is cooking, cut the bok choy by removing the base and dice all of the remaining green leafs. (You want your bok choy cut chunky). Soak the bok choy in cold water to thoroughly remove all dirt, about 20 minutes.
  • After the 30 minutes, drain the bok choy and rinse one more time. Add it into the soup to allow to cook.
  • Prepare the Mai Fun by soaking in hot water for 10 minutes. This is the perfect amount of time for the bok choy to finish cooking.
  • When the noodles are done, drain them, and then add them into the soup.
  • Stir well to combine and serve! Top with chopped green onions.

Video

Notes

  • Marinating the chicken is key to making this soup flavorful. Don't skip this step.
  • Avoid using bone-in, skin on chicken with this recipe. The skin prevents the marinade from absorbing into the meat.
  • Chicken broth works best, but chicken stock works well if that is all you have on hand.
  • Rice noodles hold up extremely well in this recipe. Angel hair pasta and egg noodles are also good substitutes. Avoid using brown rice and vegetable based noodles as they will turn to mush during the cooking process.
  • Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
  • To freeze, place the cooled soup in a freezer safe container and store for 3 months. When ready to eat, thaw in the refrigerator and then reheat on the stovetop or in the microwave.
  • Rice noodles tend to soak up a lot of the liquid. Add more broth as needed when reheating.

Nutrition

Calories: 296kcal | Carbohydrates: 31g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 953mg | Potassium: 544mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1744IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 2mg