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White bowl of Asian Chicken Noodle Soup with Mei Fun Noodles twirled on chopsticks, sitting on a brown table mat.
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4.85 from 13 votes

Asian Chicken Noodle Soup

Healthy and delicious, this is the best authentic asian chicken soup you'll ever eat! Marinated in a Chinese Five Spice, and sauteed with fresh ginger and garlic the chicken is so tender that it will melt in your mouth! Nothing screams savory like homemade chicken noodle soup...especially with an Asian flair!!
Prep Time20 mins
Cook Time40 mins
Total Time2 hrs
Course: dinner, Lunch, Soup
Cuisine: Asian
Servings: 12 1.5 cups
Calories: 167kcal
Author: Amanda Mason

Ingredients

Instructions

  • I a large glass dish, marinate the chicken thighs using a 1/2 Tablespoon Extra Virgin Olive Oil, Chinese Five Spice Powder, salt, black pepper and red pepper flakes for at least 24 hours.
  • After the chicken has marinated, warm a stock pot with 2 Tablespoons of Extra Virgin Olive Oil over medium high heat.
  • Sear the chicken thighs in small batches for about 5 minutes. (Only sear the chicken, you do not want to cook it all the way through at this point).
  • Remove seared chicken from the heat and set aside on a plate to cool.
  • Keep the oil and chicken drippings in the pot and reduce heat to medium.
  • Add in the ginger and garlic, allow to cook for about 1-2 minutes.
  • Add in the mushrooms and stir thoroughly. Scrape the bottom of the pot to lift the droppings for extra flavor.
  • Add in the soy sauce, chicken broth and water. After adding in liquid, cut the chicken in bite sized pieces and add into liquid.
  • Reduce 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 have passed, drain the Bok Choy and rinse one more time and then add into soup to allow to cook.
  • Prepare the Mei Fun by soaking in hot water for 10 minutes which is the perfect amount of time for the Bok Choy to finish cooking in your soup.
  • When the Mei Fun is done, drain Mei Fun and add into soup.
  • Top this soup off with chopped green onions.

Video

Notes

  • Marinating Chicken - Do NOT skip this part! This is the secret to making this recipe taste so amazing!
  • Rice Noodles -  a lot of rice noodles I've used in the past fall apart quickly when submerged in liquid for a long period of time. But these mei fun noodles hold their firm consistency. This soup lasted us all week.
  • Substitutions - if you don't want to use Bok Choy, feel free to use cabbage. Just chop it up in large chunks.
  • Storage - leftovers can be stored in an airtight container in the refrigerator for up to 5 days. And, this soup freezes really well!
  • Adding More Broth - The noodles do tend to soak up some of the broth so feel free to add more chicken broth when reheating.
  • Reheating - this soup easily reheats in the microwave or the stove top.

Nutrition

Calories: 167kcal | Carbohydrates: 3g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 952mg | Potassium: 603mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1741IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 2mg