Asian Chicken Noodle Soup

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This Asian chicken noodle soup has been an absolute winner with my kids over the years. I should probably refer to it as Asian-style chicken noodle soup, as it is definitely my take on this type of soup rather than an authentic Chinese chicken and corn noodle soup.

A grey ceramic bowl of chicken noodle soup. chicken, noodles and corn visible..

Why This Recipe Works

  • Quick to make 15-20 minutes from start to finish
  • One-pot wonder: It all cooks in one large soup pot
  • It's delicious my whole family loves slurping up this chicken noodle soup

Ingredients you will need

To make my easy Asian chicken noodle soup you will need chicken stock, soy sauce, sesame oil ginger, and garlic, these ingredients create the broth. To this you will add your favourite noodles, quick-cooking vegetables and shredded chicken (i.e .chicken leftover from a previous meal or purchased shredded from the deli).

The ingredients to make Asian chicken noodle soup laid out on a bench top.

Ingredient Substitutes

  • Egg Noodles: I usually use Chinese egg noodles, but these can easily be substituted for rice noodles.
  • Chicken stock: This can be substituted for a vegetable stock
  • Soy sauce: This can be swapped for Tamari if a gluten-free alternative is needed.
  • Frozen corn: This can be swapped for canned corn kernels or fresh corn off the cob
  • Baby bok choy: This can be substituted for any green leafy vegetable such as spinach, swiss chard, silverbeet
  • Zucchini: This can be substituted for any vegetable that can be grated, broccoli stalk, carrot, and mushrooms all work well.
  • Spring onion: This is a garnish so is optional, crispy shallots are also delicious sprinkled on top of the soup
  • Shredded chicken: This could be substituted for tofu or egg omelet if a vegetarian option is desired.
  • Corn: Frozen peas work well.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used salt-reduced chicken stock and frozen corn kernels from their range in this recipe.


Step by step instructions

Below are illustrated step-by-step instructions to make my quick chicken and corn noodle soup, if you prefer just the written instructions then head straight to the printable recipe card below.

Step one: Prep the ginger and garlic. For the ginger you don't need to peel it. Just cut it into large slices. For the garlic, take each clove, place it under the flat blade of a knife and use the heel of your hand to crush the clove.

Slices of ginger and crushed garlic cloves on a light blue chooping board with a large chefs knife.
The ginger and garlic prepped ready to go into the pot.

Step two: Into a large saucepan or soup pot add the stock , soy sauce, sesame oil, ginger slices and garlic. Bring this to the boil.

Broth in a large soup pot with garlic and ginger floating on top.

Step three: Once boiling use a slotted spoon to fish out the ginger and garlic

Step four: Add your noodles to the boiling broth, cook for the length of time recommended on the noodle pack, less 1-2 minutes

Step five: While the noodles are cooking, prep the vegetables. Grate the zucchini, slice the bottom from the bok choy so that you can separate it into individual leaves.

Grated zucchini and bok choy leaves on a wooden chopping board.
Grated zucchini and bok choy leaves ready to go into the broth.

Step six: Once the noodles are almost cooked, add the corn, zucchini and bok choy. Simmer for 1-2 mins.

Asian chicken noodle soup in a large soup pot.
The asian chicken noodle soup ready to serve.

Serve into bowls: I use tongs to pull out the noodles and bok choy and place this in the bottom of the bowl. I then add the shredded chicken to the bowl and then use a ladle or large spoon to top the noodles with the broth.

Garnish: I sprinkle spring onions on top for those who like them. I also always have a jar of chilli in oil in the fridge which I add to the bowls for those who like a little heat... ie me!

I will admit, my kids don't love all soup, this one with noodles in it is a winner, as is my creamy chicken pasta soup. My easy tomato soup is great as well. Another quick soup recipe on my site is my chicken miso soup.

Two bowls of asian chicken noodle soup on a marble bench top with bowls of chilli oil and sliced sprig onion for garnish.

A brown ceramic bowl of asian chicken noodle soup, noodles, corn, and chicken visible.
How my kids enjoy this soup, ie they skip the bok choy, spring onions and chilli oil.

Top Tips

Here is how you can make this asian chicken noodle soup recipe perfectly every time!

  • Don't skimp on the stock, I know that 2 litres will seem like an awful lot, this is because the noodles cook in the broth and absorb liquid while cooking (it makes them even yummier). If you use less stock you won't have much soup at the end of cooking.
  • Look for a low sodium stock, as this soup is flavoured with soy sauce as well, a full salt stock can result in a very salty soup.
  • This soup is delicious, but if you want to add another flavour dynamic, serve with chilli oil as an optional garnish.

A grey ceramic bowl of chicken noodle soup. chili oil, noodles and bok choy visible.
How I like to enjoy this soup with all the trappings!

If you made my Asian chicken corn noodle soup or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
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A grey ceramic bowl of chicken noodle soup. chicken, noodles and corn visible..

Asian Chicken Noodle Soup

A quick easy asian chicken noodle soup that my entire family loves.
Print Rate
Course: Family Dinner Ideas
Cuisine: Eurasian
Keyword: asian chicken noodle soup, quick chicken noodle soup, chicken corn noodle soup, easy chicken noodle soup
Servings: 6
Calories: 356kcal

RATE THIS RECIPE

4.74 from 23 votes

Ingredients

  • 2 cm piece of ginger root
  • 3 cloves garlic
  • 2 litres chicken stock
  • ¼ cup soy sauce 62.5ml
  • 1 tablespoon sesame oil 15 ml
  • 280 g dry egg noodles
  • 2 zucchini
  • 1 baby bok choy
  • 1 cup sweetcorn kernels
  • 300 g shredded chicken
  • 1 spring onion finely sliced (optional)

Instructions

  • Prep the ginger and garlic.  For the ginger you don't need to peel it.  Just cut it into large slices.  For the garlic,  take each clove, place it under the flat blade of a knife and use the heel of your hand to crush the clove.
  • Into a large saucepan or soup pot add the stock , soy sauce, sesame oil, ginger slices and garlic. Bring this to the boil.
  • Once boiling use a slotted spoon to fish out the ginger and garlic.
  • Add your noodles to the boiling broth, cook for the length of time recommended on the noodle pack, less 1-2 minutes
  • While the noodles are cooking, prep the vegetables. Grate the zucchini, slice the bottom from the bok choy so that you can separate it into individual leaves.
  • Once the noodles are almost cooked, add the corn, zucchini and bok choy. Simmer for 1-2 mins.
  • Serve into bowls: I use tongs to pull out the noodles and bok choy and place this in the bottom of the bowl. I then add the shredded chicken to the bowl and then use a ladle or large spoon to top the noodles with the broth.
  • Garnish: I sprinkle spring onions on top for those who like them. I also always have a jar of chilli in oil in the fridge which I add to the bowls for those who like a little heat... ie me!

Notes

Tips

  • Don't skimp on the stock, I know that 2 litres will seem like an awful lot, this is because the noodles cook in the broth and absorb liquid while cooking (it makes them even yummier). If you use less stock you won't have much soup at the end of cooking.
  • Look for a low sodium stock, as this soup is flavoured with soy sauce as well, a full salt stock can result in a very salty soup.
  • This soup is delicious, but if you want to add another flavour dynamic, serve with chilli oil as an optional garnish.

Ingredient substitutes

  • Egg Noodles: I usually use Chinese egg noodles, but these can easily be substituted for rice noodles.
  • Low Sodium Chicken stock: This can be substituted for a vegetable stock
  • Soy sauce: This can be swapped for Tamari if a gluten-free alternative is needed.
  • Frozen corn: This can be swapped for canned corn kernels or fresh corn off the cob
  • Baby bok choy: This can be substituted for any green leafy vegetable such as spinach, swiss chard, silverbeet
  • Zucchini: This can be substituted for any vegetable that can be grated, broccoli stalk, carrot, and mushrooms all work well.
  • Spring onion: This is a garnish so is optional, crispy shallots are also delicious sprinkled on top of the soup
  • Shredded chicken: This could be substituted for tofu or egg omelet if a vegetarian option is desired.
  • Corn: Frozen peas work well.

Nutrition

Calories: 356kcal | Carbohydrates: 39g | Protein: 20g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 1547mg | Potassium: 462mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1082IU | Vitamin C: 23mg | Calcium: 58mg | Iron: 3mg

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4 Comments

  1. 5 stars
    So delicious. Hubby and Mr 3 devoured it too!
    I didn't have bok choy, so added grated carrot and mushrooms to bulk the veggie content. Will be making this regularly over winter!