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Asian Chicken Noodle Soup
5 from 3 votes

Asian Chicken Noodle Soup

Not your normal chicken noodle soup, this Asian Chicken Noodle Soup combines chicken, lots of veggies and ramen noodles in an Asian-inspired broth. This is a sure way to warm your belly!

Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 servings
Course: Soup
Cuisine: Asian

Ingredients

  • 2 tablespoons olive oil divided
  • 1 lb chicken breast cut into bite-sized pieces, boneless skinless
  • 8 cloves garlic minced
  • 4 teaspoons ginger fresh, minced
  • 1 teaspoon cumin ground
  • cayenne pepper dash of
  • 4 cups chicken broth
  • 1 (14 oz) can coconut milk unsweetened (lite is ok
  • 2 cups carrot shredded
  • 2 cups broccoli florets small
  • 2 (3 oz each) packages ramen noodles chicken-flavored, coarsely broken
  • 2 cups snow peas cut in half crosswise, fresh pods
  • 2 tablespoons soy sauce
  • 4 teaspoons lime juice fresh
  • 1/2 cup basil finely shredded, fresh
  • 1/3 cup cilantro coarsely chopped fresh

Instructions

    Cup of Yum
  1. Heat 1 tablespoon of the olive oil in a Dutch oven or large soup pot over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 minutes. Remove to a bowl and set aside.
  2. Heat the remaining tablespoon of olive oil in the pot. Add the garlic, ginger, cumin and cayenne, and cook for 30 seconds. Add the chicken broth, coconut milk, carrots, broccoli, and ramen noodles. Bring the mixture to a boil, then reduce the heat and cover the pot. Cook for 3 minutes.
  3. Add the seasoning packets, snow peas, soy sauce, lime juice, basil and cilantro and stir to combine. Serve immediately.

Notes

  • adapted from Better Homes and Gardens
  • I like to add only one seasoning packet, then taste the soup to see if it needs more. One is usually enough for me, but you can add both.