Description
This Asian chicken noodle soup uses leftover turkey or chicken is an easy and healthy Chinese-style chicken noodle soup, loaded with veggies.
Ingredients
Scale
- 0.5 oz garlic, minced
- 2.2 oz shallot, thinly sliced
- 0.6 oz ginger, grated
- 5 oz carrot, julienned
- 3.5 oz fresh shiitake mushrooms, sliced
- 15 oz baby bok choy, bundles
- 2–3 cups shredded cooked chicken or turkey
- 14 oz rice noodles, ramen noodles, or shirataki noodles
- 2 tbsp toasted sesame oil
- Coarse sea salt to taste
- 32 oz chicken stock
- 2 tbsp fish sauce (or coconut aminos)
- Half one whole lime, juiced
- Fresh cilantro, chopped (optional)
- 1–2 whole Jalapeno pepper, sliced (optional)
Instructions
- Prep: Prepare the garlic and shallot in one bowl; ginger, carrot, and shiitake in another. Halve or quarter the bok choy, rinse, and drain well. Shred the chicken and set aside.
- Noodles: Prepare the noodles according to package instructions. If boiling is required, cook in a separate pot, drain well, and toss with a little oil to prevent sticking.
- Sauté: Preheat a soup pot over low heat, add sesame oil, then sauté garlic and shallot with 2 small pinches of salt over medium heat for about 10 seconds.
- Vegetables: Add ginger, carrots, and shiitake with 2 small pinches of salt and sauté for about 2 minutes.
- Simmer: Pour in the stock, cover, and lower heat to medium-low to simmer for 4-5 minutes.
- Combine: Add the cooked chicken and bok choy; simmer for 1 minute until stems are tender-crisp. Stir in the prepared noodles.
- Finish: Season with fish sauce to taste. Off heat, drizzle with lime juice and garnish with jalapeno and cilantro.
Notes
Shirataki or zucchini noodles do not need to be cooked separately; add directly to the hot soup. Store noodles and broth separately in the refrigerator for up to 3 days to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 184 kcal
- Sugar: 4 g
- Sodium: 617 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 40 mg
Keywords: Asian chicken noodle soup, healthy soup, leftover chicken recipe, easy dinner, Chinese-style soup