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Asian chicken noodle soup with carrots and vegetables.
Deborah Rainford

Asian Chicken Noodle Soup

5 from 3 votes
This quick and flavorful Asian Chicken Noodle Soup is perfect for a cozy weeknight dinner. Packed with tender chicken breast, fresh vegetables, and a savory broth, it's a delicious and healthy meal that comes together in just 30 minutes on the stovetop. Slow cooker instructions are also included for a convenient, hands-off option.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Asian
Calories: 353
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 pound), thinly sliced
  • 2 medium carrots julienned
  • 4 green onions thinly sliced (white and green parts separated)
  • ¼ cup mirin
  • 1 tablespoon fresh ginger minced
  • ½ small cabbage thinly sliced (about 2 cups)
  • 1 cup mushrooms sliced (shiitake or button)
  • 6 cups chicken broth
  • 8 ounces noodles udon, soba, or rice noodles
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste

Method
 

Instructions (Stovetop)
  1. Prepare Ingredients: Slice the chicken breast, julienne the carrots, thinly slice the green onions (separate white and green parts), mince the ginger, thinly slice the cabbage, and slice the mushrooms.
  2. Cook Chicken: In a large pot, heat sesame oil over medium-high heat. Add the chicken slices and cook until no longer pink, about 5 minutes.
  3. Add Aromatics and Veggies: Add the minced ginger and the white parts of the green onions. Sauté for 1-2 minutes until fragrant. Add the carrots, cabbage, and mushrooms. Cook for another 3-4 minutes until the vegetables start to soften.
  4. Create Broth: Pour in the chicken broth, soy sauce, and mirin. Bring to a boil.
  5. Cook Noodles: Add the noodles to the pot and cook according to package instructions (usually about 4-5 minutes).
  6. Finish Soup: Taste and adjust seasoning with salt and pepper if needed. Stir in the green parts of the green onions. Ladle the soup into bowls and enjoy hot.
Instructions (Slow Cooker)
  1. Prepare Ingredients: Slice the chicken breast, julienne the carrots, thinly slice the green onions (separate white and green parts), mince the ginger, thinly slice the cabbage, and slice the mushrooms.
  2. Combine Ingredients: In a slow cooker, combine chicken slices, carrots, white parts of the green onions, ginger, cabbage, mushrooms, chicken broth, soy sauce, and mirin.
  3. Cook: Cover and cook on Low for 4 hours or High for 2 hours.
  4. Add Noodles: 20 minutes before serving, add the noodles and cook until tender.
  5. Finish Soup: Stir in the green parts of the green onions. Taste and adjust seasoning with salt and pepper if needed. Ladle the soup into bowls and enjoy hot.

Notes

  • Noodle Options: Udon, soba, or rice noodles all work well. Adjust cooking times according to package instructions.
  • Mirin Substitute: If you don't have mirin, substitute 1 tablespoon of rice vinegar for 1 teaspoon of sugar.
  • Vegetable Variations: You can add or substitute other vegetables, such as bok choy, spinach, or bell peppers.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can also be gently reheated on the stove.