Theres no question that chicken noodle soup is the best comfort food when you’re ill! This Asian Chicken Noodle Soup takes things a step further – the broth is flavoured with garlic, ginger, lemongrass and miso for a wonderfully aromatic and warming soup. Vegetable noodles and greens are added into the broth – making this Asian chicken noodle soup filling, nutritious and the perfect soup recipe for cold weather.
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I don’t know about you but when I’m not feeling well I kind of just want to lie in the foetal position, sleep and be fed. My energy to cook and look after myself go out of the window. Take-aways are involved. We’re now on Thursday and I’m starting to feel better enough that I’ve managed to cook up a few bits and pieces. That includes this Asian Chicken and Vegetable Noodle Soup, to get me from surviving to thriving (and rhyming too apparently).
This recipe can be as simple or difficult as you want to make it, so if you’re really not feeling your best all you need to do is gather the ingredients, do a bit of chopping and throw it all in a pan. If you’re feeling a little bit more lively you can make your own chicken stock, roast yourself a chicken and spiralize some veggies. I decided to go for the latter. I roasted a chicken, tore off all of the meat and popped the bones into a stock pot with some veggies and water and then cooked it overnight for 12 hours because thats the level of extra I was feeling. Waking up at 3 o clock in the morning to the house smelling like a roast dinner was confusing.
Once all of that is done its a case of cooking lots of aromatics into the broth to create some next level flavour. I added garlic, ginger, lemongrass and miso which completely changes the profile of the stock. Then throw in your veggies and cooked chicken and
If you’re not making your own stock that is cool too. I recommend getting the best quality stock you can afford. Be aware that pre-made stock cubes and pots can be high in sodium, so you might need to dilute it with extra water to cut down on the saltiness. Use your tastebuds and taste, taste, taste. You can always add more salt later if you think you need it but you can’t take it out.
How do you make chicken stock?
You will need:
- A chicken carcass, cooked or uncooked
- 2 carrots
- 2 celery stalks
- 2 onions
- A handful of parsley
- A couple of bay leaves
- Enough water to cover
- A large oven proof pot
Pre-heat your oven to 100ºC. Add your chicken carcass, carrots, celery, onion and herbs to the pot and cover with water. On the stove bring the water up to a gentle boil and skim any ‘scum’ off the top and discard. Pop the lid on the pot and put it in the oven for between 4-12 hours. Alternatively you can leave it very gently simmering on the hob for 4 hours. Once done strain the stock using a sieve and, if you have it, muslin cloth to give a smooth and clear stock. Once the stock cools you can skim off excess fat that has risen to the top. Store the stock in the fridge for up to 5 days or in the freezer for up to a month. Voila!
If you like this recipe you may also like…
- Vegan Broccoli Soup Recipe with Edamame and Miso
- Spiced Butternut Squash Soup with Celeriac and Apple
- Simple Tadka Dal Recipe with Butternut Squash
- Winter Vegetable Soup with Barley and Parmesan
- Ginger and Turmeric Broth from Lazy Cat Kitchen
Asian Chicken Noodle Soup
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Chicken broth flavoured with garlic, ginger, lemongrass and miso then filled with roast chicken, vegetable noodles and greens. Ideal for when you’re under the weather!
- 1 tbsp oil
- 2 white onions, sliced
- 6 garlic cloves, minced
- Thumb sized piece of ginger, minced
- 2 lemongrass stalks, outer layer removed and minced
- 2 litres chicken stock
- 2 tbsp miso paste
- 500g cooked chicken, shredded
- 1 large carrot, cut into noodles
- 1 large courgette, cut into noodles
- 200g spring greens, thinly sliced
- Fresh chillis or chilli flakes
- Soy sauce
- Sesame oil
- Spring onions
- Lime juice
- Heat the oil in a heavy-bottomed pot over a medium-low heat. Add the onion and gently sauté for 5-7 minutes until the onions have softened and are translucent.
- Add in the garlic, ginger and lemongrass and sauté for 2-3 minutes. Then add the stock and stir in the miso paste. Simmer for 20 minutes to allow the flavours to develop.
- Add in the chicken and cook for 3 minutes, then add the carrot, courgette and spring greens. Cook for 1-2 minutes until everything has heated through.
- Serve in bowls with desired toppings. Enjoy!
- I use this spiralizer to create my vegetable noodles. You could also use a julienne peeler or just chop your veggies into disks.
Keywords: Chicken Noodle Soup, Noodle Soup, Chicken Soup, Chicken Stock, Chicken Broth