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Asian Chicken Noodle Soup

Rated as 4.33 out of 5 Stars

"This classic, comforting soup takes on a new twist with the fragrant flavors of fresh ginger and sesame oil and a blend of Asian-style veggies."
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servings 358 cals
Original recipe yields 6 servings


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  1. Disjoint chicken wings; discard tip, season wings with garlic powder. Heat vegetable oil and 2 tablespoons of sesame oil in a Dutch oven or large saucepan over medium high heat. Add chicken and cook until browned on both sides, about 10 minutes. Add 4 cups water, sherry, ginger, vinegar and less sodium soy sauce; cover and bring to a boil. Reduce heat; simmer 45 minutes.
  2. Add vegetables, simmer, covered 3 minutes. Stir in pasta; return to boil. Cook until pasta is soft, stirring occasionally. Remove from heat, stir in remaining sesame oil. Serve immediately.


Nutrition Facts

Per Serving: 358 calories; 20.1 g fat; 27 g carbohydrates; 16.9 g protein; 32 mg cholesterol; 982 mg sodium. Full nutrition

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I loved this! I was short on dinner ideas and everything in the recipe came out of our pantry. I modified it to a noodle stirfry because our youngest is not so adept with a spoon yet. I used f...

I used chopped chicken breast instead of wings but other than that kept as written. This turned out pretty good except the veggies get overcooked and lose their color by the time the pasta is re...