This Asian Chicken Noodle Soup takes a comforting classic to the next level with rich, savory flavors. The traditional umami-packed broth perfectly complements the tender chicken, hearty noodles, and vibrant veggies, making it a warm and nourishing meal you’ll crave again and again!
Easy Asian Chicken Noodle Soup Recipe
If you want an easy slow cooker soup recipe, I highly recommend this Asian Chicken Noodle Soup. It’s hearty and filling yet bright and flavorful. The curry powder and cayenne add the perfect amount of spice to cut through the richness. I love making this recipe ahead to store in the refrigerator for lunches for the week. That way, you have an amazing home-cooked meal to take to school or work. It’s comforting and keeps you warm, too!
Why You’ll Love this Asian Chicken Noodle Soup
- It freezes well. This is one of my favorite make-ahead recipes because it freezes and thaws amazingly. Make an extra batch just for the freezer that you can enjoy any time!
- It’s budget-friendly. The ingredients in this recipe are cheap, making it perfect for a tight budget or if you’re feeding a lot of people.
- It’s easy to customize. This is a basic Asian-style soup that you can make your own! Get creative with the veggies and spices to create a whole new experience.
What You’ll Need
These are all of the ingredients I use to make this Asian chicken soup. For more info and measurements, scroll to the recipe card provided below.
- Olive oil: I use this to sweat down the veggies. Feel free to use another oil like avocado or canola if you prefer.
- Veggies: I add chopped yellow onion and red bell pepper for their natural subtle sweetness. I shred the carrots to add texture and flavor, too.
- Garlic: Minced garlic is key as it adds a sharp, umami flavor that enhances the other ingredients.
- Spices: I use curry powder and cayenne pepper to provide depth and heat to the broth. The only other spice I add is a little kosher salt to ensure it is well-seasoned.
- Lime: A simple squeeze of lime juice cuts through the richness of the soup and brings out the Asian flavors.
- Chicken broth: Any brand of chicken broth would be great for this. Even vegetable broth would be amazing! Chicken stock will do in a pinch.
- Rotisserie chicken: This is my favorite hack for this soup recipe! The cooked chicken is already well-seasoned and easy to shred off the bone and place in the pot.
- Rice noodles: These are added towards the end of the cooking process, but the use of rice noodles in place of traditional noodles in chicken soup helps it feel more like pho.
- Garnishes: Optional finishes for your bowl of Asian chicken noodle soup include chopped green onions and cilantro. I also love adding a lime wedge so you can add a little extra citrus to the soup.
How to Make Asian Chicken Noodle Soup
All you have to do to make this Asian soup recipe is add the ingredients to the crockpot and cook the noodles. Then, it all comes together for you to devour!
- Add ingredients and cook. Place the oil, veggies, spices, broth, lime juice, and chicken into the slow cooker. Stir them well. Add the lid and cook the soup for 3-4 hours on high or 6-8 hours on low.
- Prepare the noodles. Cook the noodles according to the package directions.
- Add the noodles. Drain and stir the cooked noodles into the soup. Cook for an additional 30 minutes.
- Garnish and serve. Sprinkle chopped cilantro and green onions on top and enjoy!
Tips for Success
- Cook the noodles separately. Always cook the rice noodles separately and add them towards the end. If you try to cook the noodles in the soup, they will not cook evenly and will become very mushy and overcooked.
- Make it in an Instant Pot. Try adding your ingredients to an Instant Pot and pressure-cook the soup for 20-30 minutes. Then, add the noodles and cook for an additional 5-10 minutes.
- Use leftover chicken. This recipe is a great way to minimize food waste. Instead of purchasing a rotisserie chicken, use leftover chicken from a previous recipe that you have in the refrigerator. The Asian noodle soup will still taste very delicious.
Proper Storage
Place leftover Chinese noodle soup into an airtight container and store it in the fridge for 3-4 days. You may place it in a freezer-safe container and freeze it for up to 2 months.
Leftovers are best reheated in a saucepan over low heat on the stovetop, but you may heat individual portions in a microwave-safe bowl. It should take 2-3 minutes in the microwave and 8-10 minutes in a pot.
Asian Chicken Noodle Soup
Ingredients
- 1 Tablespoon olive oil
- 1 large yellow onion chopped
- 2 large red bell peppers chopped
- 1 cup carrots shredded
- 1 Tablespoon minced garlic
- 1 Tablespoon curry powder
- 1/2 teaspoon cayenne pepper
- 1/2 medium lime juiced
- Kosher salt
- 3 cup chicken broth
- 2 cups rotisserie chicken shredded
Garnish
- 2 Tablespoon diced green onion
- 16 ounces rice noodles
- 1/4 cup fresh cilantro chopped
Instructions
- Add olive oil, onion, red bell peppers, carrots, garlic, curry powder, cayenne powder, salt, chicken broth, lime juice, and shredded chicken.
- Cook for 3-4 hours on high or 6-8 hours on low.
- Prepare the rice noodles as written on the back of the package.
- Add rice noodles to the crock pot.
- Cook for additional 30 minutes to heat noodles.
- Prior to serving garnish with cilantro and green onions
Last Step:
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4 comments on “Asian Chicken Noodle Soup”
Would this work in an Instant Pot? How long would it need to pressure cook do you think?
This is sooo good! I added more cayenne for more of a kick. I had cumin on hand so I used that. I will definitely make this again!!
Since our family hated cilantro, my Mom always substituted it with fresh parsley. I do the same and i’ve never had any complaints.
My daughter hates cilantro and yet both her parents and her brother love it. Must be a throwback