Easy Asian Chicken Noodle Soup
by This Asian Chicken Noodle Soup is incredibly tasty and easy! Use any extra roasted chicken or leftover turkey and throw in some vegetables and noodles, it’s a terrific fridge forage soup recipe for after thanksgiving and holiday dinner. It’s also one of my classic go-to chicken noodle soup recipes that’s full of flavor and nutrition. Much better than the canned stuff! 😀
Easy Chicken Noodle Soup Recipe (Asian-inspired, Use leftover Turkey or Chicken!)
This recipe is a spin on the classic chicken noodle soup with a hint of Vietnamese chicken pho flavor. It’s incredibly easy and quick to make and with just 9 gram of net carb (hint: I use Shirataki Noodles!) ! It’s a great way to use up leftover chicken or turkey and that makes it the perfect dish after the holidays and as well as everyday!
Although it uses cooked chicken or turkey (p.s. that’s the reason this recipe is easy and fast), it doesn’t mean that it lacks flavor. On the contrary, this Asian-inspired chicken noodle soup yields the most flavorful, light, and airy stock and the chicken bites are tender. Garnish with lime juice, Jalapeno slices, and cilantro…it’s like a mini herb garden in a big bowl of chicken soup…SO GOOD!
Ingredients for leftover turkey or chicken noodle soup
- Aromatics – garlic, ginger, shallot
- Protein – Any cooked chicken or turkey
- Stock – chicken stock, turkey stock, vegetable stock, or homemade chicken bone broth
- Vegetables – carrots, shiitake, and any veggies you like. I prefer baby bok choy. 🙂
- Noodles – Any noodles. I use shirataki noodles in the recipe today
How to make Asian Chicken Noodle Soup
- Saute the ginger, garlic, and shallot until fragrant then add the carrots and shitake.
- Add the broth and the cooked chicken or turkey and bring it to a simmer.
- Taste the broth and season with salt and fish sauce (for a Vietnamese-inspired flavor) or coconut aminos (for a Chinese-inspired flavor).
- Add the cooked noodles, garnish, and serve!
1. Saute Shallot & Garlic 
2. Add Carrots, Shiitake, Ginger 
3. Add the stock & bring to a simmer 
4. Add the cooked chicken or turkey 
5. Add the vegetables and noodles 
6. Add the seasonings and serve!
Substitutions and Ingredient Swap Suggestions
- Noodles: You can use any types – classic egg noodles for the family and kids, shirataki noodles, zucchini noodles, gluten-free rice noodles, or even thin angel hair pasta noodles.
- Vegetables: Don’t skip the carrots! Feel free to add celery and swap baby bok choy for broccoli, cauliflower florets, or even Chinese broccoli if you happen to have them in the fridge.
- Mushrooms: I recommend using shiitake – either rehydrated shiitake or fresh. If you really don’t have it, try cremini or baby bella.
- Seasoning: I use fish sauce so it tastes more Vietnamese-inspired. If you use coconut aminos, it’ll taste more Chinese. 🙂
- Skip the noodles: prefer no noodles? No problem. Feel free to throw-in more veggies. Shredded cabbage or daikon is another great choice!
Storage and Reheat Suggestions
You can store the extra chicken noodle soup in the fridge or freezer. Here are a few quick tips:
- Fridge: Finish the soup in 4 days.
- Freezer: Shirataki noodles and zoodles don’t do well in the freezer. I recommend finishing the noodles and storing the rest (the broth and veggies) in the freezer.
- Reheat: Stovetop is the best method, especially when it’s frozen. Use the microwave if stored in the fridge.
More Soup Recipes
- Chicken meatball soup
- Hot and sour soup
- Ham and potato soup
- Vietnamese beef tomato soup
- Roasted butternut squash soup
- Egg drop soup
- Chicken cabbage soup
- Tomato egg drop soup
- Browse more paleo soup recipes
More Recipes Use Leftover Turkey or Chicken!
- Creamy Chicken Kale Soup
- Paleo Sweet Potato Patties with leftover turkey or chicken
- Thai Chicken Salad
- Mandarin orange chicken salad
- Chicken avocado and apple salad
- Or add the extra turkey/chicken to make a Vietnamese noodle salad bowl!
So friends! This Asian-inspired chicken noodle soup is a great way to use up leftover turkey or rotisserie chicken . Just because we use leftover ingredients it doesn’t mean that our meals will taste boring! The soup yields the most flavorful and airy broth and the chicken soaks up all the delicious flavor.
I’ve done all the work to help you reinvent the meal and turn not-so-interesting leftovers to hello- -yummy meal! 😀 Give the recipe a try and let me know how it goes!
Made a dish and love it?
Please remember to leave a recipe review and rating in the comment section below! Thank you! XO!
Asian Chicken Noodle Soup (Keto, Use Leftover Turkey or Chicken!)
Ingredients
- 0.5 oz garlic, minced (about 4 medium cloves)
- 2.2 oz shallot, thinly sliced (about 1 large shallot)
- 0.6 oz ginger, grated
- 5 oz. carrot, julienned (about 1 large carrot)
- 3.5 oz fresh shiitake, sliced
- 14 oz. shirataki noodles, drained, or any other noodles
- 2 tbsp toasted sesame oil
- Coarse sea salt
- 32 oz chicken stock or bone broth
- 2-3 cups shredded chicken or leftover turkey, or more quantity
- 15 oz. baby bok choy, halved or quartered (about 3 whole bundles)
- 2 tbsp fish sauce, or to taste
- Half whole lime juice, or to taste
- Garnish cilantro, chopped, optional
- 1-2 whole Jalapeno chili pepper, sliced, optional
Instructions
- Prepare the garlic and shallot in one bowl. Ginger, carrot and shiitake in another bowl. Prepare the noodles by following the package instructions.
- Preheat a medium to large soup pot over low heat, when it feels warm, add the toasted sesame oil. Saute garlic, ginger, and shallot with 2 small pinches of salt until medium heat until fragrant, about 10 seconds.
- Add the ginger, carrots., and shiitake. Season with 2 small pinches of salt. Saute about 2 minutes.
- Add the stock. Cover with a lid. Lower the heat to medium-low and bring it to a gentle simmer, about 4-5 minutes.
- Add the cooked chicken or turkey and the bok choy. Simmer for another 1 minute or until the bok choy stems turn a deeper green color yet still crunchy. Add the noodles.
- Season with fish sauce to taste, one tablespoon a time. Off heat, drizzle with lime juice and garnish with jalapeno and cilantro. Serve hot or warm.
Notes
- Shirataki noodles don’t need to be cooked. Follow the package instructions and rinse well.
- Zucchini noodles also don’t need to be cooked separately. Add them to the hot soup.
- For all other noodles, follow the package instructions and boil the noodles separately before adding them to the soup.
- Vegetables: Don’t skip the carrots! Feel free to add celery and swap baby bok choy for broccoli, cauliflower florets, or even Chinese broccoli if you happen to have them in the fridge.
- Mushrooms: I recommend using shiitake – either dried and rehydrated shiitake or fresh. If you really don’t have it, try cremini or baby bella.
- Seasoning: I use fish sauce so it tastes more Vietnamese-inspired. If you use coconut aminos, it’ll taste more Chinese. 🙂
- Fridge: Finish the soup in 4 days.
- Freezer: Shirataki noodles and zoodles don’t do well in the freezer. I recommend finishing the noodles and storing the rest (the broth and veggies) in the freezer.
- Reheat: Stovetop is the best method, especially when it’s frozen. Use the microwave if stored in the fridge.
Nutrition
Omgosh! Used this as a base for my inspiration and I’m addicted to this soup. Sometimes I make it spicy, sometimes more hoisin, sometimes a little chili oil or all the above. So delicious! Wish I could post a picture!
Absolutely incredible recipe! I didn’t have sesame oil or fish sauce. Instead, I used a deliciously buttery olive oil, rehydrated shiitakes with the water I rehydrated them in, and coconut aminos for the deep umami flavor. I also did not have bok choy so I subbed spinach to get more veggies and greens in. I had no leftover protein so did a quick roasted chicken breast and poured the drippings in as well. It was a deliciously gingery garlicky umami packed soup that even my picky eaters both loved and asked me to make again!
THank you!
This looks so good and easy to make! I’m making this for lunch today !!
This was super satisfying and easy to make! My husband liked it and it was just the 2nd time I’ve used bok choy at home, (although I always order it in my eat-out ramen bowls) So yummy, thanks
This looks SO GOOD! So hearty & comforting yet light!
So comforting and delicious! The shritaki noodles are just perfect in this.
Wow this is so good! I have leftover chicken and this comes together quickly and super yummy!
Love this soup and the aromatics, with zucchini zoodles. So comforting. Thank you!
I always thought these soups would be so complicated but you’ve made it so easy! Thanks!
I love this warm & comforting soup. Perfect use for my leftover turkey 🙂
I love a bowl of soup – this is perfect for cold days! So many delicious flavors and easy to make!
I love all the flavors! So nourishing and comforting!
THank you!
Love love love this Asian chicken noodle soup! I used zucchini noodles because that’s what we had with roasted leftover turkey. The soup came together quickly and both young kids devoured it! Will be adding this to our meal rotation because we always have some leftover cooked chicken in the fridge! Thanks!
Used left over turkey and made stock in the instant pot, had a few mushrooms and spinach. Used red pepper flakes to add some kick, a little weird at first, never had turkey soup, after I got used to it I liked it. Will be making again!
Fabulous! Thanks for sharing!
Delicious! Great use of our Thanksgiving turkey, but really this is an outstanding recipe anytime of year! The whole family loved it!