Light Asian Chicken Noodle Soup

in Chicken & Turkey, Crockpot, Lighter & Healthier, Soup, Stew, and Chili

Light Asian Chicken Noodle Soup

Happy 2012!

After a wonderfully overindulgent December, we are in total detox mode over here. Okay, maybe not total detox… but as total as two beer and margarita lovers can be 🙂

As a result, we’ve been trying our hardest to eat fresh and light lately and this soup has been one of our favorites. The broth is lightly flavored with ginger, soy, and rice vinegar and is loaded with veggies and chicken. It is pretty darn healthy and plenty filling on its own but we served it with roasted broccoli.

The original recipe was actually a crockpot recipe, but I felt like it required just as much hands-on time as this converted non-crockpot version. But if the crockpot version interests you, know that you can follow the recipe below, put everything but the noodles, pea pods, green onions, and cilantro in the crockpot, and let it cook on low for 6 hours. When you get home, turn it to high and throw in the noodles and pea pods until the noodles have cooked (BHG suggests 30 minutes).

And if anyone ever figures out an effective all-beer or half-beer/half-margarita detox, let us know. I’d pay pretty decent money for it. And would probably be pretty good at it 🙂

Asian Chicken Noodle Soup

A light, yet very filling, Asian chicken noodle soup.


  • 1/4 tsp sesame oil
  • Cooking spray
  • 1 lb boneless, skinless chicken thighs
  • Salt
  • Black pepper
  • 1 cup grated carrots (~2 medium)
  • 1 large red bell pepper, seeded and cut into thin strips
  • 1 small clove garlic, minced
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp soy sauce
  • 2 Tbsp dry sherry
  • 1 Tbsp rice vinegar
  • 4 cups water
  • 1 14.5 oz can fat-free chicken broth
  • 4 oz thin Asian noodles like somen or chow mein
  • 6 oz snow pea pods (thawed, if frozen)
  • 1/4 cup chopped green onions (dark green parts only)
  • Small handful of cilantro, chopped, for garnish


  1. Spray a large pot with cooking spray and heat over medium-high heat.
  2. Season chicken thighs with salt and pepper.
  3. Add sesame oil and chicken to the pan.
  4. Sear 3-4 minutes on each side, until nicely browned.
  5. Transfer the chicken to a plate and drain excess grease from the pan (do not scrape the browned bits or grease from the pan).
  6. Reduce heat to medium.
  7. Add carrots, red bell pepper, garlic, sherry, ginger, soy sauce, vinegar, water, and chicken broth to the pot.
  8. Cut chicken into 1-inch cubes and add to the pot.
  9. Simmer (don't boil) over medium heat for 40 minutes.
  10. Add the noodles to the pan and let cook for 4-5 minutes (check the package for cooking time).
  11. Add the snow pea pods and green onions, and let cook for 2-3 minutes, until the pea pods have turned bright green.
  12. Salt and pepper to taste.
  13. Turn off heat, divide between 6 bowls, and serve garnished with cilantro.


Yields: 6 servings

Adapted from Better Homes & Garden

Estimated time: 1 hour

Nutritional Information
Calories: 181.4 | Fat: 4.4g | Fiber 1.4g | Protein 22.4g
Weight Watchers PointsPlus: 4

18 comments… add one
  • This sounds perfect for those weeks when the husband is away! I can’t wait to try this one out!

  • YUUUUUUM oh my this sounds and looks SO good!! It would help with my “healthier 2012” plan as well!

  • Oh I really need this soup in my life at the moment!

  • Love the idea of starting the New Year lighter! Let me know if you find that beer/margarita detox – sign me up!! 😉

  • Love love love this! I’ve been digging soups big time this winter and this is a nice change from your standard chicken noodle!

  • This looks delicious. I am a vegetarian but I bet this soup has so many veggies in it I bet I could leave out the chicken, sub vegetable broth for the chicken broth and it would be very tasty. What do you think?

  • Wow, this soup is beautiful. It’s going on my shortlist for healthy dinners for the new year, since I am in desperate need of a cookie detox.

  • Can’t wait to make this one! Looks fabulous.

  • This sounds so delicious! I love when there is a new twist on an old favorite. I also love this photo! I think you’re doing a great job of working the darker, richer, colors like you talked about after your photography weekend!

  • This looks awesome! I can’t wait to try it.

  • I’m all about soups for detoxing…they’re my favorite way to do it. And probably the tastiest way. I’ve also been craving Asian flavors lately…so I’d say this dish is pretty much perfect timing!

  • oh, i’ve been in such a soup mood lately. this seems fabulous!

  • This looks and sounds delicious. Thank you for sharing!

  • This looks absolutely fantastic! Of all the oils I’ve got in my pantry….I’m out of sesame seed oil. Time to go shopping.

  • Wow this is droolicious! I too posted a chicken noodle soup recipe few days ago, do check it out when time permits 🙂
    You have done a better job though 🙂

  • Shannon

    I’ve got a nasty sinus infection and I made this hoping it would be soothing. It was great. The Asian flavors came through so nicely, and it was much more satisfying than the canned chicken noodle I usually turn to when I’m sick. I’ll definitely make this again. Thanks for the recipe.

  • I rarely comment on blogs, but I made this recipe last night and it was absolutely fabulous. LOVED it! Thanks for sharing!

Leave a Comment