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Asian Chicken and Vegetable Noodle Soup in a bowl with chopsticks

Asian Chicken Noodle Soup

  • Author: Elizabeth Chloe
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Simmering
  • Cuisine: Asian


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

Optional toppings:

  • Fresh chillis or chilli flakes
  • Soy sauce
  • Sesame oil
  • Spring onions
  • Lime juice


  1. 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.
  2. 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.
  3. 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.
  4. 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

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