Tested till perfect Asian Chicken Noodle Soup
Asian Chicken Noodle Soup
Photography by Matthew Kimura

Asian Chicken Noodle Soup

This meal in a bowl can satisfy any finicky soup lover by offering separate garnishes, such as bean sprouts, watercress, tomato wedges or pea shoots.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2009

Recipe3 out of 5 based on 4 ratings.
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  • Portion size 4 to 6


  • 2 cups 2cupsshredded cooked chickenchickens
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 4 oz 4ozlarge rice stick noodles
  • EasyHomemade Chicken Broth Recipe
  • 6 6grape tomatogrape tomatoes, cut into wedges
  • 3 3green oniongreen onions, chopped
  • 3/4 cup 3/4cupfresh coriander or fresh basil or mint leaves
  • 1 1hot green chili peppergreen chili peppers, thinly sliced
  • 6 6lime wedges
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Easy Homemade Chicken Broth

In bowl, mix together chicken, salt and pepper; set aside.

In large saucepan of boiling water, cook noodles until tender but firm, about 5 minutes.

Drain noodles and rinse with cold water; toss to drain well. Divide among soup bowls.

Ladle hot chicken broth over noodles. Sprinkle with shredded chicken, tomatoes, green onions, coriander and chili pepper. Serve with lime wedges.

Nutritional Information Per each of 6 servings: about

cal 189 pro 17g total fat 4g sat. fat 1g
carb 19g fibre 1g chol 35mg sodium 659mg

% RDI:

calcium 3 iron 9 vit A 4 vit C 10
folate 8
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