Asian Chicken Noodle Soup

Written By Kalpi Prasad

Warm up your week with this flavorful Asian chicken noodle soup — a perfect blend of tender chicken, hearty noodles, and fresh greens simmered in a fragrant, aromatic broth. Light yet deeply satisfying, this recipe makes for an easy and comforting dinner during cooler months.

Why You’ll Love This Soup

  • Simple and quick – Ready in less than 30 minutes.

  • Comfort in a bowl – Warm, nourishing, and full of balanced flavors.

  • Fresh ingredients – Crisp bok choy and green onions for color and crunch.

  • Customizable spice – Adjust the chili to your liking for a mild or fiery finish.

Key Ingredients

  • Fresh thin hokkien noodles: Add texture and soak up the rich broth.

  • Chicken breast fillets: Lean protein that stays tender and juicy.

  • Ginger & garlic: Classic aromatics that bring warmth and depth.

  • Chicken stock: The heart of the soup — full-bodied and savory.

  • Soy sauce & sesame oil: Create that unmistakable umami flavor.

  • Baby bok choy: Adds freshness and a slight crunch.

  • Red chili: For a touch of spice and vibrancy.

Ingredients (13)

  • 450g fresh thin hokkien noodles

  • 1 tbsp peanut oil

  • 3cm piece ginger, peeled, finely chopped

  • 2 garlic cloves, crushed

  • 2 small red chillies, deseeded, finely chopped

  • 6 cups chicken stock

  • 550g Coles RSPCA Approved Chicken Breast Fillets

  • 2 tbsp light soy sauce

  • 1 tsp sesame oil

  • 3 tsp brown sugar

  • 4 green onions, thinly sliced diagonally

  • 1 bunch baby bok choy, chopped

  • Green onions, finely shredded, to serve

Method

Step 1
Place noodles in a heatproof bowl. Cover with boiling water and stand for 3 minutes or until tender. Drain and separate noodles.

Step 2
Heat peanut oil in a large saucepan over medium-high heat. Add ginger, garlic and 1 small chilli. Cook for 30 seconds. Add 2 cups of stock. Cover and bring to a boil. Reduce heat to medium-low. Add chicken and cook for 5 minutes or until just cooked through. Remove chicken, then slice crossways into strips.

Step 3
Add remaining 4 cups of stock, soy sauce, sesame oil and sugar to the soup. Cover and bring to a boil. Add green onions and bok choy. Cook for 1 minute or until the leaves just wilt.

Step 4
Divide noodles among bowls. Top with sliced chicken. Ladle hot broth over and garnish with shredded green onions. Serve with extra sliced chili on the side.

Chef’s Tip

For a heartier version, add mushrooms or a soft-boiled egg. For extra spice, top with chili oil before serving.

Nutrition (per serving)

Energy: 2853 kJ (682 cal)
Protein: 46.9g
Fat: 14.1g (Saturated: 3.0g)
Carbohydrates: 90.4g (Sugars: 8.4g)
Sodium: 1.8g
Health Score: 7.5 (Medium)

Kalpi Prasad
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