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Asian Chicken Noodle Soup


2 Tbsp vegetable oil

1 cup diced carrots (about 2 large)

6 green onions , sliced (1 1/2 cups)

4 garlic cloves , minced

2 Tbsp minced peeled ginger

1 lb boneless skinless chicken breasts

Salt and freshly ground white or black


6 1/2 cups low-sodium chicken broth

2 1/2 Tbsp soy sauce , or more to taste

2 Tbsp rice vinegar

1 Tbsp Sriracha

1 Tbsp sesame oil

1 Tbsp granulated sugar

3 cups slightly packed chopped Napa


6 oz crimini mushrooms , sliced

1 (4.3 oz) package dry ramen,

seasoning packets discarded



It’s soup season and nothing warms you up like

a nice bowl of soup. This is a great take on a

traditional chicken soup with an Asian flair.

Serve with some crusty bread.

Heat 1 Tbsp vegetable oil in a large non-stick

skillet over medium-high heat. Add carrots

and saute 3 minutes then add green onions,

garlic and ginger and saute 2 minutes longer,

set aside. Cover chicken with plastic wrap

and pound to an even thickness using the flat

side of a meat mallet. Heat 1 Tbsp olive oil in

a large cast iron dutch oven over mediumhigh

heat. Season both sides of chicken

lightly with salt and pepper, then add to pot

and cook until browned on both sides, about

2 1/2 minutes per side. Pour in chicken broth, soy sauce, rice vinegar, Sriracha, and

sesame oil, then pour carrot mixture into soup mixture. Bring to a boil then reduce heat to

medium-low, cover and simmer until chicken has cooked through, about 5 – 7 minutes.

Remove chicken breasts from soup and transfer to a cutting board and let rest 5 minutes

then cut into strips. Meanwhile, stir in sugar, cabbage and mushrooms and return soup to

a boil. Add noodles and cook 3 – 5 minutes longer until noodles are tender. Stir in chicken

and serve