Dinner

Asian Chicken Noodle Soup Recipe

Name: Asian Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 3 cups chicken broth (low sodium); 1 1/2 cups water; 1 1/2 cups rotisserie chicken (cooked, shredded); 1/2 cup carrot (grated, about 1 medium carrot); 1/2 cup snow peas (thinly sliced); 3 tsp Sriracha (hot chili sauce, 2 tsp for less spice); 2 tsp soy sauce (low sodium); 1 1/2 teaspoons Thai red curry paste; 2 inch piece ginger (whole, to be discarded later); 3 ounces rice noodles (rice-flour noodles); 1 tablespoon fresh lime juice; 1/4 cup fresh mint (for garnish); Optional: chopped cilantro and sliced green onions (for garnish)

BySimon Carel October 28, 2025October 28, 2025

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Introduction

This Asian Chicken Noodle Soup is a comforting, flavorful dish perfect for any day you need a warm, satisfying meal. Packed with tender chicken, fresh vegetables, and fragrant spices, it comes together quickly for an easy weeknight dinner.

A white bowl filled with clear yellow broth with light green herbs floating on the surface. On one side, there is a nest of off-white noodles with a slightly glossy texture. Next to the noodles, there are thin bright orange carrot strips layered on top of dark green scallion pieces. The broth surrounds everything with a shiny, smooth surface. The bowl is on a white marbled texture with small bowls in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups chicken broth (low sodium)
1 1/2 cups water
1 1/2 cups rotisserie chicken (cooked, shredded)
1/2 cup carrot (grated, about 1 medium carrot)
1/2 cup snow peas (thinly sliced)
3 tsp Sriracha (hot chile sauce, 2 tsp for less spice)
2 tsp soy sauce (low sodium recommended)
1 1/2 teaspoons Thai red curry paste
2 inch piece ginger
3 ounces rice noodles (rice-flour noodles)
1 tablespoon fresh lime juice
1/4 cup fresh mint (for garnish)

Instructions

Step 1: Combine chicken broth, water, shredded rotisserie chicken, grated carrot, sliced snow peas, Sriracha, soy sauce, Thai red curry paste, and the whole piece of ginger in a large pot. Bring to a simmer and cook for 5 to 8 minutes until the vegetables are tender, then reduce heat to low to keep warm.
Step 2: Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
Step 3: Remove and discard the piece of ginger from the pot. Stir in fresh lime juice into the soup broth.
Step 4: Ladle about 1 1/3 cups of the hot broth into a bowl. Top with cooked rice noodles and garnish with fresh mint. Optionally, add cilantro and green onions for extra flavor.

Tips & Variations

Adjust the Sriracha amount to control the spice level according to your taste.
Use fresh herbs like cilantro or green onions for additional brightness and aroma.
Substitute snow peas with snap peas or sugar snap peas if preferred.
For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep noodles separate if possible to prevent them from becoming mushy. Reheat the broth gently on the stove, add noodles just before serving to maintain texture.