This Asian chicken noodle soup is ready in about 30 minutes and features tender chicken, crisp vegetables, and a savory, aromatic broth. It’s ideal for busy weeknights, simple to prepare, and family-friendly. Slow cooker instructions are included for a hands-off option.
For more comforting soup ideas try creamy chicken and wild rice soup, turkey noodle soup, French onion soup, or a hearty tortellini soup.
⭐️ Why this recipe works
- Quick and easy: Ready in about 30 minutes on the stovetop, with a slow cooker option for busy days.
- Flavorful broth: A blend of chicken broth, soy sauce and mirin gives the soup a savory, slightly sweet depth.
- Nutritious: Lean chicken breast and a variety of vegetables make this a balanced, satisfying meal.
🧾 Ingredient notes
- Chicken breast: Lean, tender protein that cooks quickly when sliced thinly.
- Carrots: Add natural sweetness and bright color when julienned.
- Green onions: Use the white parts for cooking and the green parts for garnish.
- Mirin: A sweet rice wine that deepens the broth; a simple substitute is rice vinegar plus a pinch of sugar.
- Ginger: Fresh ginger lends warmth and subtle heat.
- Cabbage: Napa or other mild cabbage gives a pleasant crunch and volume.
- Mushrooms: Shiitake, cremini or button mushrooms add savory umami.
- Noodles: Udon, soba or rice noodles all work—choose your preferred texture.
- Chicken broth and soy sauce: The backbone of the broth; use low-sodium broth if you want to control saltiness.
- Sesame oil: A small amount contributes a toasty, nutty finish.
See the recipe card below for exact quantities and the full ingredient list.
👩🏻🍳 Here’s how to make it
Asian chicken noodle soup recipe step-by-step
Stovetop Method:
- Prep: Chop all vegetables and mince the ginger. Slice the chicken thinly for quick cooking.
- Sauté aromatics: Heat a little vegetable or sesame oil in a large pot. Sauté the white parts of the green onion, garlic and ginger until fragrant.
- Cook chicken: Add the sliced chicken and sear briefly until it’s no longer pink on the outside.
- Make the broth: Pour in chicken broth, then stir in soy sauce, mirin, rice vinegar, and a splash of sesame oil. Bring to a gentle boil.
- Add vegetables and noodles: Stir in the cabbage and mushrooms, then add the noodles. Simmer until the noodles are tender, following package directions.
- Finish and serve: Taste and adjust seasoning with salt, pepper or extra soy sauce. Garnish with the green parts of the scallions and fresh cilantro if desired.
Slow Cooker Method:
- Prep: Dice the vegetables and slice the chicken.
- Layer: Place the chicken, carrots, garlic, ginger and white parts of the green onions in the slow cooker.
- Add liquids and seasoning: Pour in chicken broth, soy sauce, mirin, rice vinegar and sesame oil.
- Cook: Cover and cook on Low for about 4–6 hours (or High for 2–3 hours) until the chicken is tender.
- Add noodles and cabbage: About 20–30 minutes before serving, add the noodles, cabbage and mushrooms so they stay tender but not overcooked.
- Finish: Stir in the green parts of the scallions, taste and adjust seasoning, then ladle into bowls and serve hot.
💡 Chef’s Guide: Expert Tips
Practical tips from a professional kitchen background to help you get consistent results.
- Prep ahead: Chop and measure ingredients before you start to keep cooking smooth and efficient.
- Boost umami: A splash of fish sauce or an extra drop of toasted sesame oil at the end will deepen the flavor.
- Keep noodles firm: If you plan to store leftovers, cook noodles separately and add them when serving to avoid sogginess.
- Adjust heat: Add sriracha, chili oil or red pepper flakes to taste for extra spice.
📖 Substitutions and variations
- Protein: Swap chicken for thighs for richer flavor, use pork, or choose tofu for a vegetarian option.
- Vegetables: Try bok choy, spinach, bell peppers or snow peas for different textures and flavors.
- Noodles: Soba, rice noodles or even spaghetti work if you don’t have udon.
- Mirin substitute: Use 1 tablespoon rice vinegar plus 1 teaspoon sugar if needed.
- Mushrooms: Shiitake, cremini or button mushrooms are all great choices.
🍯 Storage
- Refrigerator: Keep leftovers in an airtight container for up to 3 days.
- Freezer: The soup can be frozen for up to one month; cool completely before freezing and leave out noodles if you plan to freeze.
- Reheating: Gently warm on the stovetop and add a splash of broth or water if the soup has thickened.
❓Recipe FAQs
Can I use other types of meat?
Yes. Pork, beef or tofu work well as alternatives depending on your preference.
Can I make this soup gluten-free?
Yes. Use gluten-free soy sauce (or tamari) and gluten-free rice noodles.
How can I make the soup spicier?
Add sriracha, chili oil, fresh chilies or red pepper flakes to taste.
Can I use dried mushrooms instead of fresh?
Yes. Rehydrate dried mushrooms in warm water, drain, and add to the soup.
More easy soup recipes:
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Asian Chicken Noodle Soup
A quick, flavorful soup with tender chicken, fresh vegetables and a savory broth that comes together on the stovetop in about 30 minutes. Slow cooker instructions included for a fuss-free option.
5 from 3 votes
Prep Time: 20
Cook Time: 40
Total Time: 1
Servings: 6 servings
Author: Deborah Rainford
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound), thinly sliced
- 2 medium carrots, julienned
- 4 green onions, thinly sliced (white and green parts separated)
- ¼ cup mirin
- 1 tablespoon fresh ginger, minced
- ½ small cabbage, thinly sliced (about 2 cups)
- 1 cup mushrooms, sliced (shiitake or button)
- 6 cups chicken broth
- 8 ounces noodles (udon, soba, or rice noodles)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
Instructions (Stovetop)
- Prepare ingredients: Slice the chicken, julienne the carrots, separate and slice the green onions, mince the ginger, slice the cabbage and mushrooms.
- Cook chicken: Heat sesame oil in a large pot over medium-high heat and cook the chicken until no longer pink, about 4–5 minutes.
- Add aromatics and vegetables: Add the ginger and white parts of the green onions and sauté 1–2 minutes. Add carrots, cabbage and mushrooms and cook until they begin to soften, 3–4 minutes.
- Create the broth: Pour in the chicken broth, soy sauce and mirin, then bring to a boil.
- Cook noodles: Add the noodles and cook according to package directions until tender, usually 4–5 minutes.
- Finish: Taste and adjust seasoning with salt and pepper. Stir in the green parts of the green onions, ladle into bowls and serve hot.
Instructions (Slow Cooker)
- Prepare ingredients: Slice chicken and vegetables as above.
- Combine: Place chicken, carrots, white parts of green onions, ginger, cabbage, mushrooms, chicken broth, soy sauce and mirin in the slow cooker.
- Cook: Cover and cook on Low for 4–6 hours or on High for 2–3 hours.
- Add noodles: About 20 minutes before serving, add the noodles and cook until tender.
- Finish: Stir in the green parts of the scallions, adjust seasoning if needed, and serve.
Notes
- Noodle options: Udon, soba or rice noodles work—adjust cooking times per the package.
- Mirin substitute: Use 1 tablespoon rice vinegar plus 1 teaspoon sugar if you don’t have mirin.
- Vegetable swaps: Add bok choy, spinach or bell peppers for variation.
- Storage: Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stove.
Nutrition
Calories: 353 kcal
| Carbohydrates: 15 g
| Protein: 62 g
| Carbohydrates: 15 g
| Protein: 62 g
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Meet the Chef!
Hi, I’m Debs — a Cordon Bleu trained chef and recipe developer. I create reliable, fast recipes with clear instructions and practical tips gained from a decade in professional kitchens.
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