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This Asian chicken noodle soup is filled with tender shredded chicken, springy noodles, shiitake mushrooms, carrots, and crisp-tender bok choy. The broth is light yet flavorful, with garlic, ginger, shallot, sesame oil, fish sauce, and lime bringing savory depth and a fresh finish.
Ready in about 25 minutes, it’s one of my go-to fridge-forage soups when I have leftover chicken or turkey waiting in the fridge. It turns what I already have into a fresh, nourishing dinner with very little prep.
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“I’ve made this recipe so many times I’ve nearly memorized it! It’s sooo good!” – Sam
Why you’ll love this soup
- Big flavor in 25 minutes: The broth tastes savory and developed without a long simmer, with lime giving it a fresh finish.
- Made for leftovers: It turns cooked chicken, rotisserie chicken, or turkey into a fresh dinner.
- A complete meal in one bowl: Chicken, noodles, mushrooms, and vegetables make it satisfying without needing much on the side.
Ingredient notes and substitutions
- Cooked chicken or turkey: Leftover roasted, poached, or rotisserie chicken all work well. Shred the meat into bite-size pieces so it warms quickly and is easy to eat with the noodles. Leftover turkey is an easy swap, especially after Thanksgiving.
- Chicken broth: Homemade chicken bone broth or a good store-bought broth both work. Garlic, ginger, shallot, and shiitake add plenty of flavor during the short simmer.
- Garlic, shallot, and ginger: These aromatics create the flavor base of the soup. Garlic and shallot add savory sweetness, while fresh ginger gives the broth a warm, fresh aroma. A small yellow onion can replace the shallot.
- Fresh shiitake mushrooms: Shiitake have a meaty texture and add natural umami to the broth. Remove the tough stems before slicing. Cremini or baby bella mushrooms also work, although the flavor will be milder.
- Baby bok choy: The tender leaves and juicy stems cook quickly while adding freshness and crunch. Choose smaller heads because they are more tender; larger bok choy will need the stems and leaves separated because they cook at different speeds.
- Fish sauce: A small amount adds savory depth without making the soup taste fishy. Because chicken broth brands vary in saltiness, add it gradually and taste as you go.
- Fresh lime juice: Stir it in at the end to brighten the broth and balance its savory flavors. Serve extra lime wedges on the side for anyone who wants more.
- Cilantro and jalapeño: Both are optional. Cilantro adds a fresh, herby finish, while sliced jalapeño gives each bowl a little heat.
What noodles work best?
Thin noodles work best in this light, broth-forward soup. They cook quickly and are easy to pick up with the shredded chicken and vegetables. Here are three good options:
- Thin wheat noodles: These have a springy, slightly chewy bite and give the soup a classic Chinese noodle-soup feel. Wonton noodles, thin Chinese wheat noodles, or somen all work well.
- Ramen noodles: Ramen noodles are bouncy and curly, so they hold onto more broth with each bite. Plain instant ramen works, too—just discard the seasoning packet.
- Rice noodles or rice ramen: These have a softer, more slippery texture and are a great choice for gluten-free chicken noodle soup. They release more starch and soften faster than wheat noodles, so cook them separately and avoid letting them sit in the hot broth for too long.
For more options, my Chinese noodle guide explains the different varieties and how to use each one.
Whichever noodle you choose, divide it among individual bowls and ladle the hot soup over the top. This keeps the noodles springy and prevents them from absorbing too much broth, especially if you plan to save leftovers.
How to make Asian chicken noodle soup
When I make soup with leftover chicken or turkey, I build flavor through the aromatics, vegetables, mushrooms, and broth. These ingredients give this quick soup the savory depth of one that has simmered much longer.
- Gently flavor the sesame oil: Sauté the garlic and shallot briefly in sesame oil until fragrant. This flavors the oil and creates the first layer of flavor for the broth. Keep the heat gentle because sesame oil and garlic can burn easily.
- Layer in sweetness and umami: Add the ginger, carrots, and shiitake mushrooms. Ginger brings warmth and a fresh aroma, carrots add natural sweetness, color, and texture, and shiitake gives the broth rich umami flavor. A short sauté helps bring out these flavors before the broth goes in.
- Use a flavorful chicken broth: Because broth makes up most of the soup, choose one you already enjoy drinking or cooking with. Homemade broth is wonderful, but a good store-bought option keeps this recipe quick. Pacific Foods and Kettle & Fire are two of my favorite brands. Let the broth simmer briefly with the aromatics and vegetables so all those flavors come together.
- Warm the chicken gently: Add the shredded chicken or turkey only after the broth is flavorful. The meat only needs to warm through—not cook again—so it stays tender.
- Cook the bok choy my way: Nestle the baby bok choy into the broth stem-side down, with the pieces standing upright and the leaves above the liquid. Cook the stems for about 1 minute, then submerge the leaves for the final 30 seconds. I use this same stem-first method in my bok choy soup, where bok choy is the star. It helps the stems and leaves finish cooking at the same time, and many of my readers have found success with it, too.
- Finish the soup and assemble the bowls: Add the fish sauce gradually because chicken broth brands vary in saltiness. Stir in the lime juice off heat to keep its flavor fresh and bright. Ladle the soup over separately cooked noodles so they stay springy and do not absorb too much broth.
What to serve with Asian chicken noodle soup
This soup is satisfying enough to serve on its own. For a cool and crunchy side, pair it with Asian cucumber salad. Rice paper shrimp chips add a light, crispy bite, while crispy rice paper dumplings turn it into a heartier dinner.
Recipe Card
Asian chicken noodle soup recipe
Asian chicken noodle soup turns leftover chicken into a flavorful 25-minute dinner with springy noodles, shiitake mushrooms, and crisp-tender bok choy.
Ingredients
- 0.5 oz. garlic minced (about 4 medium cloves)
- 2.2 oz. shallot thinly sliced (about 1 large shallot)
- 0.6 oz. fresh ginger grated
- 5 oz. carrot julienned (about 1 large carrot)
- 3.5 oz. fresh shiitake mushrooms sliced
- 15 oz. baby bok choy about 3 heads
- 2 to 3 cups shredded cooked chicken or leftover turkey
- 5 to 6.3 oz. dry rice noodles wheat noodles, or ramen noodles (about 2 bundles or small packets; see notes)
- 2 tbsp. toasted sesame oil
- Coarse sea salt
- 32 oz. chicken stock or bone broth
- 2 tbsp. fish sauce or to taste
- Half one whole lime juice plus more to taste
- Chopped cilantro for garnish, optional
- 1 to 2 jalapeño peppers thinly sliced, optional
Instructions
- Prepare the ingredients: Place the garlic and shallot in one bowl. Place the ginger, carrot, and shiitake mushrooms in a second bowl. Quarter the baby bok choy lengthwise, rinse well, and set aside to drain. Shred the chicken or turkey.
- Cook the noodles: Prepare the noodles separately according to the package instructions. Drain well. If you are not serving them right away, toss them with a small amount of oil to prevent sticking.
- Sauté the aromatics: Warm a medium to large soup pot over low heat. Add the toasted sesame oil. Add the garlic, shallot, and 2 small pinches of salt. Sauté over medium heat until fragrant, about 15 seconds.
- Add the vegetables: Add the ginger, carrot, and shiitake mushrooms. Season with another 2 small pinches of salt. Sauté for about 2 minutes.
- Simmer the broth: Add the chicken stock. Cover the pot and bring it to a simmer over medium heat, about 4 to 5 minutes.
- Add the chicken and bok choy: Add the shredded chicken or turkey. Nestle the baby bok choy into the broth stem-side down, so the pieces stand upright with the leafy tops above the broth. Simmer for about 1 minute to give the stems a head start. Gently submerge the entire bok choy, including the leaves, and simmer for another 30 seconds. The stems should be crisp-tender and the leaves softened but not mushy.
- Season the soup: Add 1 tablespoon of fish sauce. Taste and add the second tablespoon if needed. Turn off the heat and stir in the lime juice.
- Serve: Divide the cooked noodles among four serving bowls. Ladle the hot soup, chicken, and vegetables over the noodles. Garnish with jalapeño and cilantro, if using. Serve hot.
Notes
- Different noodle options:
- Rice noodles: I use 2 Lotus Foods rice ramen cakes, about 5 oz. total.
- Wheat noodles: Use 2 dry bundles, about 6.3 oz. total.
- Ramen noodles: Use 2 small dry packets, about 4.9 oz. total. Discard any included seasoning packets.
- Cook the noodles separately according to the package instructions. This keeps them from absorbing too much broth or becoming too soft.
- If using larger bok choy: If your bok choy is taller than 8 inches, separate the stems from the leaves. Cut the stems into larger bite-size pieces and simmer them with the chicken for about 1 minute. Add the leaves during the final 30 seconds of cooking.
- If starting with raw chicken: Lightly season the chicken with salt, pepper, and garlic powder. Sear it in a heavy-bottomed soup pot or Dutch oven until browned on both sides, then transfer it to a plate. Sauté the aromatics as directed. Return the chicken to the pot with the broth and simmer over medium-low heat for about 20 minutes, or until the chicken is cooked through and tender. Remove the chicken, debone and shred the meat, then return it to the soup.
- Storage and reheating: Store the soup and cooked noodles separately in airtight containers in the refrigerator for up to 4 days. Reheat the soup on the stovetop until hot. Add the noodles to individual bowls and pour the hot soup over them. Keeping the noodles separate prevents them from becoming too soft and soaking up the broth.
Nutrition
Serving: 1serving, Calories: 397kcal, Carbohydrates: 41g, Protein: 30g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Cholesterol: 53mg, Sodium: 1080mg, Potassium: 739mg, Fiber: 3g, Sugar: 5g, Vitamin A: 10681IU, Vitamin C: 53mg, Calcium: 175mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
More Asian chicken soup recipes
- For more heat, try my spicy chicken noodle soup, made with leftover chicken and a Korean-inspired gochugaru broth.
- My chicken ginger soup starts with raw chicken and has a clear, ginger-forward broth with tender noodles.
- For a traditional Taiwanese soup, sesame oil chicken soup combines bone-in chicken, ginger, rice wine, and toasted sesame oil.
- If you want a comforting bowl without noodles, this chicken egg drop soup has a deeply flavored chicken broth with soft egg ribbons.
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
Another fantastic recipe. Doubled the recipe due to the fact we had company for the football games and everyone loved it. Easy, healthy and fun to make.
What a fantastic sunday family meal. Thank you so much!
I made this soup after looking at quite a few recipes for this type and this one seemed the most flavourful and authentic. It turned out great and everyone loved it. I have made it a couple of time and I plan on making it again over the holidays. Mu husband loved it and he does not like greens but he ate it all!
That’s wonderful. Thank you so much, Tedi. Happy holidays!
Loved the recipe would recommend very good
Wonderful. Thank you so much!