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Asian Chicken Noodle Soup

Rated as 4.21 out of 5 Stars

"This is an authentic, 'home-style' dish served in Taiwanese homes. You can vary the easy-to-buy ingredients however you want to yield as many servings as you want. Try adding a couple of tablespoons of whole kernel corn. Super easy to make, kids can do it too! Tender noodles coupled with subtle chicken broth, all with succulent pieces of chicken, exotic shitake mushrooms and a slow-simmered egg ... my favorite rainy-day meal!"
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Ingredients

30 m servings 356 cals
Original recipe yields 2 servings

Directions

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  1. Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls.
  2. Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.

Nutrition Facts


Per Serving: 356 calories; 7.1 g fat; 51 g carbohydrates; 27.2 g protein; 220 mg cholesterol; 113 mg sodium. Full nutrition

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Reviews

Read all reviews 25
  1. 39 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I used this as an inspiration and added what I had available...some fresh snow peas, some bean sprouts and some tofu. Also seasoned it with a dash of soy sauce and a drop of sesame oil. It was...

Most helpful critical review

I found it quite plain, and i think the chicken needed more flavour/texture. If i did it again, i would cook the chicken in a wok seperately with fresh ginger, then add it to the soup later. I...

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I used this as an inspiration and added what I had available...some fresh snow peas, some bean sprouts and some tofu. Also seasoned it with a dash of soy sauce and a drop of sesame oil. It was...

This tasted great! It doesn't make too much though so I added more chicken broth.

it's suitable for an Asian like me! Yummy!

I found it quite plain, and i think the chicken needed more flavour/texture. If i did it again, i would cook the chicken in a wok seperately with fresh ginger, then add it to the soup later. I...

I did change this up quite a bit but am giving it 5 because it would be good as written. I only changed it to give it more substance for my non soup loving hubby. I browned my chicken hunks in s...

incredibly easy & fast to make

My husband was sick with a very bad cold, so I thought I would try this. Very easy and very delicious. I doubled the stock and may double the chicken next time. I will also try it with tofu and ...

I really love this soup. Pefect for lunch and much heartier than it looks. I added snap peas to it and doubled the noodles, but it's great in it's original form too!

Easy to make and delicious. I added a can of water and did not add any egg and it was delicious. Next time I might add some more vegetables, like cut up broccoli.