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This delicious and easy Asian Noodle Soup is a flavorful and delicious twist on the classic chicken noodle soup featuring ginger, teriyaki sauce, egg noodles, and colorful vegetables, and it’s ready in about 30 minutes!
We need to have a little chat about this bowl of cozy, comforting magic. Picture tender lo mein noodles swirled with juicy chicken, colorful bell peppers, and a savory soup broth that tastes like it came straight from your favorite takeout spot. This Asian noodle soup is everything I love about a good chicken noodle soup but with an irresistible Chinese-inspired twist.
The inspiration? A dinner date with one of my favorite noodle-everything restaurants. I couldn’t stop thinking about the eggy noodles, the fresh crunch of veggies, and that aromatic chicken broth. Ever since, I’ve been on a mission to bring that same noodle-party energy into my kitchen—and now, yours too! 🎉
Why I Love This Asian Noodle Soup
- Customizable. This Chinese noodle soup recipe is the ultimate clean-out-the-fridge meal! You can use any noodles, vegetables, or protein you have on hand—or skip the protein altogether for a light, veggie-packed soup. It’s a lifesaver on busy weeknights and great for reducing food waste.
- Packed with Protein. Loaded with tender chicken, this soup is not just delicious but also filling and nourishing. It’s perfect for lunch or dinner.
- Easily Adaptable for a Healthy Twist. Skip the noodles and double down on the fresh vegetables to make a vibrant Chinese vegetable soup. It’s one of my favorite ways to enjoy a comforting, low-carb meal.
- Fast, Fresh, and Flavorful. With minimal prep and a handful of ingredients, you can have a steaming bowl of Asian noodle soup on the table in 30 minutes.
What You’ll Need
This Asian noodle soup is made with a handful of simple ingredients you can easily find at your local grocery store, and chances are, you’ve already got most of them in your pantry. Below, I’ve listed all the details, but please check the recipe card at the bottom of the post for exact measurements and instructions.
- Cooking Oil: Used to sauté the aromatics. Substitute with olive oil, avocado oil, or sesame oil for a different flavor.
- Green Onions: Adds a mild onion flavor to the broth; the white parts go in the soup, and the green parts are saved for garnish.
- Garlic: A must-have aromatic that enhances the depth of the soup. Garlic paste works as an easy substitute, as does garlic powder.
- Ground Ginger: Grated fresh ginger can be used for a bolder taste.
- Water: Balances the broth’s intensity. Feel free to adjust based on how flavorful you want the soup.
- Chicken Broth: Substitute with homemade broth, vegetable broth, or bone broth.
- Skinless, Boneless Chicken Breasts: Leftover boiled chicken or shredded rotisserie chicken can be used for convenience.
- Teriyaki Sauce: Adds a touch of sweetness and umami. Soy sauce or tamari are great substitutes.
- Salt and Black Pepper: Adjust to taste for perfect seasoning.
- Lo Mein Egg Noodles: The heart of the dish! You can use ramen, rice noodles like in my Thai chicken soup, or even spaghetti in a pinch.
- Carrots: Sliced thin for a touch of crunch.
- Green and Red Bell Pepper: Use any color bell pepper if needed.
- Baby Spinach: You can also use baby bok choy or kale.
- Sriracha/Hot Sauce: Optional for a spicy kick. Chili paste, chili oil, or crushed red pepper flakes can be used if you like more heat.
How To Make Asian Noodle Soup
I absolutely love fancy pants recipes, but real-life food is where it’s at. In real life, we take one pot plus chicken, noodles, and veggies and make amazing things like this soup recipe.
- Sauté the Aromatics: Heat your cooking oil in a large soup pot, add the white parts of the green onions, minced garlic, and ground ginger, and cook until fragrant and tender.
- Prepare the Broth and Chicken: Increase to medium-high heat and pour in the water and chicken broth. Add the chicken breasts, teriyaki sauce, salt, and pepper. Bring everything to a boil, then reduce the heat, cover, and simmer until the chicken is cooked through.
- Shred the Chicken: Remove the cooked chicken and shred it.
- Cook the Noodles and Veggies: Add the lo mein noodles, sliced carrots, and bell peppers to the simmering broth. Cook until the noodles and vegetables are tender but still have some bite.
- Add Spinach and Chicken: Stir in the fresh spinach and shredded chicken. Allow everything to warm through.
- Garnish and Serve: Remove the noodle soup from the heat and ladle it into bowls. Top with the reserved green onion slices and a drizzle of sriracha or your favorite hot sauce, and enjoy!
Recipe Tips And Variations
- Check Your Chicken: Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F before shredding. This keeps it juicy and tender.
- Don’t Overcook the Noodles: Add the noodles towards the end of the cooking time to prevent them from becoming mushy. Keep an eye on them as they cook quickly!
- Adjust the Heat: Customize the spice level by adding sriracha, chili flakes, or chili oil to the broth. Start with a little, and add more to suit your taste.
- Noodles: Swap the lo mein noodles for ramen noodles, rice noodles, or even udon for a fun twist.
- Veggie Variations: Try shiitake mushrooms, snow peas, bok choy, or bamboo shoots for added flavor and nutrition.
- Protein Options: Not in the mood for chicken? Use shrimp, tofu, or thinly sliced beef instead for a different take on this hearty Asian chicken soup.
- Flavor Boosters: Add a splash of soy sauce, fish sauce, or sesame oil for deeper, more complex flavors.
Serving Suggestions
Pair this Chinese chicken noodle soup with a variety of flavorful sides to create a complete meal that feels like a takeout feast! A light and refreshing cabbage salad adds crunch and balance, while kimchi fried rice brings a hearty complement. For a fun and tasty bite, try serving shrimp shumai or chicken satay on the side.
How To Store Leftovers
Got leftovers? Lucky you! 🍜 Store your Asian noodle soup in an airtight container and refrigerate it for up to 4 days. When reheating, warm it gently on the stovetop or in the microwave to keep the flavors and textures just right. If the noodles soak up too much broth, simply add a splash of chicken broth or water.
More Asian Soup Recipes
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Asian Noodle Soup
Ingredients
- 1 tablespoon cooking oil
- 4 green onions, sliced into rounds, white parts only (keep green parts for garnish)
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 4 cups chicken broth
- 3 cups water
- 1 pound skinless, boneless chicken breasts
- 3 tablespoons teriyaki sauce
- salt and freshly ground black pepper, to taste
- 6 ounces lo mein egg noodles
- 2 carrots, sliced into thin rounds
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 5 ounces bag fresh baby spinach
- sriracha or your favorite hot sauce, to taste, optional
Instructions
- Saute the aromatics. Heat the vegetable oil in a large soup pot over medium heat. Add onions, garlic, and ginger; cook, stirring frequently, for 2 to 3 minutes or until tender.
- Add the broth and chicken. Increase the heat to medium-high and add water and chicken broth. Add chicken breasts; stir in teriyaki sauce and season with salt and black pepper.
- Cook. Bring to a boil; cover, reduce to a simmer, and continue to cook for about 12 to 15 minutes, or until the chicken is done. Cooking time will depend on the size and weight of the chicken breasts.
- Shred the chicken. Remove the cover and transfer the chicken to a cutting board; let it cool for a minute, then shred it.
- Cook the noodles and vegetables. Add the noodles, carrots, and peppers to the pot and cook for about 3 minutes or until the noodles and veggies are just tender.
- Finish. Stir in the baby spinach and shredded chicken and cook for a minute, or until the spinach is wilted.
- Serve. Remove from heat. Garnish with green onions. Ladle your Asian noodle soup into soup bowls and serve with hot sauce.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This was delicious! I was afraid of the fennel…but it gave the sauce the best flavor! I didn’t have fresh oregano…I’m sure it would have been even better! Thanks so much..it’s a keeper!