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Asian-inspired chicken noodle soup

It is no surprise that the winds have taken a turn for the colder side. With temperatures dropping, the oversized hoodies, boots, and beanies have made an appearance, but we cannot forget about the comfort foods that are also bound to keep us warm in this weather. This Asian-inspired chicken noodle soup is a hardy dish that will not only warm your body, but your soul.

Serving: 1

Time: 35 Minutes

Difficulty: Easy to Medium


Chicken marinade

2-3 fillets of boneless skinless chicken, cubed

1 tbsp soy sauce

1/2 clove garlic, minced

Slice of ginger root, minced

Pinch of salt & black pepper


1 cup steamed broccoli and carrots

3-4 tbsp edamame, unshelled

1 serving brown rice noodles

1 cup chicken broth

Garnish: Spring onion and coriander, chopped


1. In a bowl, marinate the cubed chicken in soy sauce, garlic, and ginger root. Season with salt and black pepper. Set aside for 10 minutes.

2. Cook noodles according to packet instructions.

3. Steam broccoli and carrots, but do not overcook, or it will be mushy. (I used a Lékué, which steams vegetable in two minutes using the microwave.)

4. Heat a non-stick skillet on low-medium heat. Once hot, add the marinated chicken.

5. When the chicken is nearly done, add in broccoli, carrots, edamame, noodles, and chicken broth.

6. When everything is mixed well and cooked through, transfer to a bowl. Garnish with chopped spring onion and coriander and enjoy.

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