Asian Chicken Noodle Soup

Asian Chicken Noodle Soup
  • Prep Time: 15
  • Total Time: 55
  • Servings: 8.0

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About this Recipe

Enjoy an Asian twist on the classic chicken noodle soup. A hint of spice from the ginger and lemongrass add a new dimension to this dish


4 Maple Leaf® Prime™ Naturally Boneless Skinless Chicken Breasts
1 tbsp (15 mL) Sesame oil
1 Onion, sliced
1 cup (250 mL) Sliced mushrooms
2 Carrots, cut into julienne strips
4 Cloves garlic, minced
2 tsp (10 mL) Grated ginger root
2 (900 mL) Containers low sodium chicken broth
½ cup (125 mL) Soy sauce
¼ cup (60 mL) Fresh lime juice
1 Stick lemongrass, peeled and bruised
2 cups (500 mL) Rice noodles
2 cups (500 mL) Bean sprouts
4 Green onions, thinly sliced
¼ Cucumber, peeled, seeds removed, sliced
¼ cup (60 mL) Chopped fresh cilantro


CUT chicken into bite-size pieces.

HEAT oil in a large pot over medium heat. Add chicken and cook until brown and internal temperature reads 165°F (74°C). Remove from pan and set aside.

ADD onions and mushrooms to pan and sauté until tender. Add carrots, garlic and ginger and cook for a minute. Add chicken broth, soy, lime juice, lemongrass and cooked chicken. Bring to a boil, reduce heat and simmer, uncovered for 20 minutes.

STIR in rice noodles and cook for 1-2 minutes. Remove from heat and add bean sprouts.

LADLE into serving bowls and garnish with green onions, cucumber slices and cilantro.


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