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Spicy Asian Chicken Noodle Soup

A comforting, aromatic bowl of clear savory broth, tender shredded chicken, rice noodles, and a generous topping of fresh herbs and chilies.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: Asian, Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Broth & Chicken base
  • 6 cups chicken broth low-sodium
  • 1 lb boneless skinless chicken breasts
  • 3-inch piece fresh ginger smashed
  • 4 cloves garlic smashed
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce optional
Noodles & Toppings
  • 8 oz rice noodles or egg noodles dried
  • 1 cup fresh cilantro chopped
  • 1/2 cup green onions sliced
  • 2 red chilies sliced thinly (e.g., Fresno)

Equipment

  • Large Soup Pot or Dutch Oven
  • Medium Pot (for noodles)
  • Tongs
  • Colander

Method
 

  1. Simmer chicken broth with ginger, garlic, soy sauce, and fish sauce in a large pot.
  2. Add chicken breasts and poach gently on low heat for 15-20 minutes until cooked.
  3. Meanwhile, cook noodles in separate boiling water according to package; drain and rinse cold.
  4. Remove chicken, shred with forks. Strain aromatics out of the broth and discard them.
  5. Return shredded chicken to broth to warm.
  6. Divide noodles into bowls. Ladle hot broth and chicken over noodles.
  7. Top generously with cilantro, green onions, and sliced chilies. Serve immediately.

Notes

For a quicker version, use rotisserie chicken and simmer the broth aromatics for 15 minutes before assembling. Always cook noodles separately to keep broth clear.