There’s nothing like a steaming bowl of noodle soup when the weather cools down or when you just need something cozy and nourishing after a long day. This Easy Asian Chicken Noodle Soup is the perfect antidote to the mid-week dinner slump—and the best part? It comes together in just 20 minutes.
This soup offers tender chicken thighs, garlicky ginger broth, and springy noodles that soak up all the savory goodness. It’s one of those weeknight meals you’ll find yourself making again and again because it checks all the boxes: quick, brothy, hearty, and so satisfying.
Why You’ll Love This Soup
- Ready in 20 minutes – Perfect for busy weeknights when you want comfort without the wait. It’s one of those meals that seems like you spent all day making it, but in truth took less than half an hour.
- Wholesome and balanced – With protein, veggies, and noodles in one pot, it’s a complete meal.
- Family-friendly – Mild enough for kids but with plenty of depth for adults. Add sriracha or your favorite chili sauce to individual bowls to customize for spice.
- Flexible – Swap in your favorite noodles or veggies and make it your own. You can also add frozen dumplings to bulk things up.
Ingredients You’ll Need
This recipe keeps things simple with pantry staples and a few fresh aromatics.
- Chicken thighs – Juicy and flavorful, they hold up well in soups.
- Noodles – Use what you love! Ramen, rice noodles, or even spaghetti work. I used somen noodles for this recipe but often use knife cut noodles.
- Chicken stock – The base of your soup; go for a good quality broth for the best flavor.
- Broccoli – Adds color and crunch. Swap for bok choy, spinach, or mushrooms…or a combination!
- Garlic, ginger, and green onion – The trifecta of aromatics that give this soup its depth.
- Soy sauce – For a savory umami boost to season the soup at the end.
- Chinese five spice – A little goes a long way; it contains cloves, star anise, Chinese cinnamon, and fennel seeds that add warmth and complexity.
- Sesame seeds & green onion tops – Optional garnishes, but they give the soup freshness and a nutty finish.
Step-by-Step Instructions
Here’s exactly how to make this 20-minute Asian Chicken Noodle Soup:
Cook the chicken
Season chicken thighs with salt, pepper, and Chinese five spice. Heat oil in a large pot and cook chicken 3–4 minutes per side, until browned. Remove and set aside.
Build the broth
In the same pot, sauté garlic, ginger coins, and the white part of the green onion for about a minute. Add chicken stock, bring to a boil, then reduce to a simmer for 10 minutes.
Prep noodles & chicken
While the broth simmers, cook your noodles according to package instructions. Chop the cooked chicken into bite-sized pieces.
Add veggies & chicken
Remove the aromatics from the broth using a strainer or slotted spoon. Add chopped chicken and broccoli into the pot, simmer for 5 minutes until broccoli is tender.
Season
Stir in soy sauce and adjust salt and pepper to taste.
Assemble
Divide noodles into bowls, ladle over hot soup, and garnish with sliced green onions and sesame seeds.
Tips and Variations
- Vegetables – Swap broccoli with bok choy, spinach, or mushrooms.
- Protein – Chicken thighs offer tons of flavor and are very forgiving, but feel free to use chicken breast, beef, pork belly, or even shrimp for variation. Adjust the cook times accordingly depending on your choice of protein.
- Spicy kick – Add a spoonful of chili garlic sauce, sriracha, or your favorite chili oil to individual bowls to make it spicy.
- Meal prep – You can prepare the components of this dish in advance to save time during the week. Store broth, noodles, and garnishes separately to keep everything fresh.
Storage and Make-Ahead
- Fridge – Store soup (without noodles) in an airtight container for up to 3 days. Reheat gently on the stove.
- Freezer – Freeze broth and chicken in freezer-safe containers for up to 2 months. Cook noodles fresh before serving.
- Meal prep tip – Keep noodles separate to prevent them from soaking up all the broth.
What to Serve With Asian Chicken Noodle Soup
This soup is hearty enough to be a full meal on its own, but if you want a little something extra, try it with:
- Cucumber Salad for a refreshing, crunchy side.
- Pickled carrots and daikon for tangy balance.
- Pan-fried dumplings to round out an easy weeknight feast.
You May Also Like
Easy Asian Chicken Noodle Soup (20-Minute Recipe)
Equipment
- large pot
- - Tongs
- knife
- - Cutting board
- Ladle
- Slotted spoon
Ingredients
- 1 tbsp avocado oil or any neutral oil
- 4 boneless chicken thighs
- 8 oz noodles cooked and drained
- 42 oz chicken stock 6 cups
- 2 cups broccoli
- 2 garlic cloves smashed
- 2 green onion stalks white and green parts separated
- 4 ginger coins
- 1.5 tbsp soy sauce
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Chinese five spice powder
- 1 tsp toasted sesame seeds optional, for garnish
Instructions
- Season chicken on both sides with salt, pepper, and Chinese five spice powder. Add oil to a heated pot and cook chicken for 3–4 minutes until browned on both sides.
- Remove chicken from pot. Add garlic, ginger, and the white parts of green onion. Sauté for 1 minute, then pour in chicken stock.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- While broth simmers, cook noodles in a separate pot. Drain and set aside. Chop chicken into bite-sized pieces.
- Remove aromatics from broth and discard. Add chicken and broccoli; simmer 5 minutes.
- Stir in soy sauce and season with extra salt and pepper to taste.
- Divide noodles into bowls, ladle in hot soup, and garnish with green onion tops and sesame seeds.
