Name: Asian Chicken Noodle Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 4 oz somen noodles (about 2 servings); 1 large chicken breast, pre-cooked and sliced or shredded; 1 medium Fresno chili pepper, sliced; 2 scallions (white and green parts separated); ¼ cup cilantro leaves (for garnish); Asian Soup Broth:; 3 cups chicken stock; ½ cup water; 2 tablespoons avocado oil; 3 garlic cloves, smashed (keep whole); ½ inch fresh ginger, smashed (keep whole); ½ teaspoon fish sauce (or substitute with soy sauce); ½ teaspoon sesame oil; 1½ teaspoons hot chili oil (optional, for spice); Salt, to taste

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A quick and comforting bowl of Asian chicken noodle soup with warming garlic, ginger, chili oil, and tender somen noodles — this is my go-to when I need something hot, soothing, and nourishing in a hurry. It’s especially perfect on chilly days or when I’m feeling under the weather.

Why You’ll Love This Recipe

I love this soup because it packs bold flavor into just 15 minutes of cooking. The garlic and ginger create a fragrant, healing broth, while the chili oil adds a gentle kick. It’s light yet satisfying, and the somen noodles soak up every bit of the delicious broth. It’s one of the fastest comfort meals I make.

Asian Chicken Noodle Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 oz somen noodles (about 2 servings)
1 large chicken breast, pre-cooked and sliced or shredded
1 medium Fresno chili pepper, sliced
2 scallions (white and green parts separated)
1/4 cup cilantro leaves (for garnish)

Asian Soup Broth:
3 cups chicken stock
1/2 cup water
2 tablespoons avocado oil
3 garlic cloves, smashed (keep whole)
1/2 inch fresh ginger, smashed (keep whole)
1/2 teaspoon fish sauce (or substitute with soy sauce)
1/2 teaspoon sesame oil
1 1/2 teaspoons hot chili oil (optional, for spice)
Salt, to taste

Directions

I boil the somen noodles according to the package directions, drain them, and divide them between two serving bowls.
In a medium pot, I heat the avocado oil over medium-high heat and sauté the smashed garlic, ginger, and the white parts of the scallions until the garlic turns golden brown.
I pour in the chicken stock, water, and fish sauce, bringing it to a boil.
Once boiling, I add the pre-cooked chicken, then turn off the heat.
I remove the garlic, ginger, and scallions from the broth and taste to adjust salt as needed.
I ladle the hot broth over the noodles in the serving bowls and top each with sliced chicken.
I finish by drizzling sesame oil and chili oil, and garnish with Fresno chili slices, cilantro leaves, and the green parts of the scallions.
I serve the soup immediately while it’s hot.

Servings and timing

Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 412 kcal per serving

Variations

Sometimes I use rice noodles or udon if I don’t have somen on hand. I also like swapping in leftover turkey or tofu for a vegetarian twist. For more veggies, I add baby spinach or sliced mushrooms to the broth before boiling.

Storage/reheating

I store leftover broth and noodles separately in the fridge for up to 2 days. To reheat, I warm the broth on the stove and pour it over fresh or reheated noodles. Keeping them separate helps maintain the noodle texture.

FAQs

Can I use fresh chicken instead of pre-cooked?

Yes, I poach thin chicken slices in the broth while it simmers until fully cooked through.

What noodles can I substitute for somen?

Rice noodles, ramen, or even spaghetti work in a pinch, though somen gives the most delicate texture.

Is this soup spicy?

It depends on how much chili oil I use. I adjust it to taste or skip it entirely for a milder version.

Can I make this soup vegetarian?

Absolutely. I use vegetable broth and swap the chicken for tofu or mushrooms.

How do I store the leftovers?

I keep the broth and noodles in separate containers to avoid soggy noodles and reheat just before serving.

Conclusion

Asian Chicken Noodle Soup is one of my favorite quick meals when I need something warm, flavorful, and restorative. It comes together in no time and is easy to adapt based on what I have on hand. It’s a feel-good bowl I never get tired of.