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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