asian chicken soup

Nourishing asian chicken soup with bok choy, lemongrass, green onion, garlic, ginger, and fresh herbs like cilantro, mint and basil. Optional to add rice noodles for a fresh, flavorful and healthy dinner!

Nourishing Asian Chicken Soup

chicken thighs

salt and pepper

garlic,

carrot,

ginger

chicken broth

thai chili paste (or ½ tablespoon sriracha works too)

lemongrass,

bok choy ribs

fish sauce

For serving:

cilantro

mint leaves, torn

Thai bail (regular basil will also work)

Green onion (just the green part of the onion)

thai chile, to garnish (can also sub jalapeno)

Sesame seeds (white

Lime wedges,

rice noodles

Add 1 tablespoon sesame oil to a large dutch oven or large pot and place over medium high heat. Add in chicken thighs and generously season with salt and pepper. Brown chicken on both sides. You don’t need to cook the chicken all the way, just get it nice and golden brown for flavor purposes. Transfer chicken to plate and set aside.

In the same pot, add the remaining ½ tablespoon sesame oil. Immediately add in minced garlic, white part only of the green onions, sliced carrot and ginger. Saute for 3-5 minutes, the slowly add in the chicken broth, thai chili paste and soy sauce. Add the chicken thighs back to the pot and place two lemongrass stalks in. Bring to a boil, then reduce heat and simmer for 25 minutes.

After 25 minutes, use a slotted spoon to remove chicken from the pot and transfer to a cutting board. Use two forks to shred chicken. Before adding chicken back to the pot, remove the lemongrass stalks and discard. If you&#x27;d like to add rice noodles, now is the time to do so. Add them to the pot along with the bok choy and fish sauce and simmer for 5-7 more minutes.

Pour into bowls, then garnish with a few cilantro, mint, thai green basil, green scallions, thai chile, sesame seeds and a fresh squeeze of lime.

Looking for an easy ramen chicken noodle? This Creamy Chicken Ramen Soup is the best.

Creamy Chicken Ramen Soup

coconut oil

yellow onion, chopped

red bell peppers, chopped

curry powder

cayenne pepper

Kosher salt

(13.5-oz.) cans coconut milk (shaken well)

c. Swanson Chicken Broth

c. shredded rotisserie chicken

cilantro,

This is delicious and a great way to use up leftover chicken. I followed the recipe with only two adjustments: 1) I used only one can (13.5 oz) of coconut milk but added about 1/3 c. of peanut butter. It was plenty thick and creamy and I loved the peanut flavor. 2) I added one thinly sliced zucchini because I happened to have it on hand and wanted to use it up. Thank you!

Looking over the ingredients I thought it sounded more Thai than Chinese... so I modified it and was over the moon with the results. First I just threw everything in the crockpot (minus the noodles and the coconut oil since it was no longer necessary). I find the flavors have more time to develop and it's easier for me. Second... I added about a cup of reduced fat peanut butter. I wanted it to taste like a chicken satay soup and I wasn't disappointed. 10/10 will make again.

Really good, comforting soup! The broth was nice and rich, and that was with me using one can of full-fat coconut milk and one can of light, plus an extra two cups of chicken broth. I also threw in a few few handfuls of baby spinach, a shake or two of fish sauce, and two minced Thai chilis . Pro tip: if you want to have extra for leftovers, cook your noodles separately and add to each individual serving—that way they don't get mushy. Top with crispy shallots/onions if you've got 'em!

Made this tonight and the whole family loved it.  A little spicy so next time will reduce the Cayenne pepper. But otherwise super tasty.  I used rice noodles instead of Ramen and increased the amount of noodles.  Thanks for the recipe.

Thank you for your recipe. I've made this over 10 times now. I cook my romaine noodles separately, then add them to the soup. This doesn't make the soup too thick. I also use 2 tbl. spoons of curry and 1 tsp. of chili powder to give it more depth of flavor.

I was looking for recipes to use my leftover Costco chicken and came across this one.  I started Keto so I had the ingredients except for the red peppers so I just doubled the carrots.  OMG my family loved it and I loved how easy it was to make.  I had to try it and ate around the noodles since that's not on the Keto program.  YUM. FYI the squeeze of lime takes it to the next level of YUM.  I added a little extra garlic salt and pepper.

Easy to make and the kids loved it too. Added 1/2 cup more chicken broth and a 2nd ramen noodles per other suggestions and used Costco rotisserie chicken.  Definitely a do-over for simplicity and quick prep. With a busy family with school and sports, made a great dinner in a hurry.

Awesome soup. Easy to make. Sometimes I boil carcass of rotisserie chicken and use that for broth. Also add a tsp of sesame oil when adding garlic and substitute soy sauce for salt. My family can’t get enough!

Everyone loved it.  I don't love tumeric, so I added the seasoning mix from the noodles instead.  I would definitely add some fish sauce next time,  but it was delicious.

I make this for my family a few time a month and they love it!  Thanks for the great recipe.

This has become a family favorite. I make 3-4 times a year. We absolutely love this soup!!

I used light coconut milk ( since nutritionists seem to still be unsure of the effect of the fat on the body and my husband  had heart  bypass surgery at a young age.) also used angel hair pasta-about 5ounces. It was perfect.  Everyone loved it. I am sure the full fat coconut milk would make it even better. I have never been a huge fan of regular chicken soup but this was wonderful, wonderful, wonderful. 
Thanks

Made this tonight!  So yummy!  I didn’t have a few things so swapped ingredients... used boneless skinless instead of thighs... only had a can of coconut milk so added more broth... and left off cilantro.  Since I have littles I puréed the veggies.  My teen had 3 bowls!

Just made this! Turned out so good. My kids loved it and so did I! Didn’t have coconut milk or red bell peppers so used heavy cream and green bell peppers. 

 I will be making it again.

Made this many times and it is one of our favorite recipes. We add 2 packs of ramen so it is a little thicker consistency. Sooo goood!

I’ve made this multiple times and love it. I usually double the carrots and noodlesplus im. A little more liberal with my chicken stock.

Delicious! If you aren't a fan of spice cut the Cayenne in half, otherwise it was very good!

This soup is the best.  I add a tablespoon each of chili garlic sauce, fresh minced ginger, and turmeric.  I also added extra broth and another bag of ramen.  I make it everytime I have congestion or a cold or whenever I'm craving soup with a little kick!

Asian Style Chicken Soup

unsalted butter

olive oil

onion

carrots

salt

pepper

garlic

mushrooms (sliced)

chicken stock

(skinless chicken breasts, cooked and shredded)

bok choy (greens chopped (about 2 cups worth))

green onions (thinly sliced)

sesame oil

soy sauce

rice vinegar

furikake seasoning

lime wedges

Heat a large pot over medium heat and add the olive oil and butter. Stir in the onion, carrots, salt and pepper, cooking until softened, about 3 minutes. Stir in the mushrooms and garlic, cooking until the mushrooms just soften, about 3 more minutes. Add the stock and bring the mixture to a boil.

Reduce to a simmer and cook covered for 10 minutes. Stir in the chicken and bok choy, simmering for 10 more minutes. Right before serving, toss in the green onions.

Serve with toppings of cilantro, toasted sesame oil, tamari, rice vinegar and furikake seasoning.

Asian Chicken Soup

chicken

chicken wings turkey wing

ounces’ fresh ginger, peeled and sliced into quarter inch slices (about ½ cup)

scallions

cilantro (including stems)

black peppercorns

celery

store bought chicken stock,

water

peanut oil

baby Bok choy (see note)

scallions,

ounces’ shiitake mushrooms, stems removed and discarded and caps sliced

garlic chili sauce

of stock from above

peas

water chestnuts

pounds’ chicken meat

cilantro leaves

Scallion tops sliced

fresh mint, chopped

Place chicken and all stock ingredients in a medium to large pot and bring to a boil. Lower to a fast simmer and simmer for two hours uncovered.

Remove chicken and wings and discard remaining solids. There should be four quarts (one gallon) of stock left. If more, cook down to four quarts. If less, add a little water to equal four quarts.

Separate skin and bones from meat and shred meat with two forks. Set aside and discard skin and bones.

Note: Clean baby Bok choy of any sand and separate the whites from the tops. Chop the tops and set aside. Remove core from bottoms and discard. Cut the bunch in half the long way then each half in half and slice into pieces. Set aside.

In a large heavy bottomed pot or Dutch oven, heat peanut oil over medium high heat.

Add Bok choy bottoms, scallion bottoms, mushrooms and garlic chili sauce. Sauté for three minutes.

Add stock, soy sauce, snow peas, water chestnuts and chopped Bok choy tops.

Add chicken meat, bring back to serving temperature and serve.

Serve topped with scallion tops, cilantro and mint.

The soup was absolutely delicious - thanks for such a great simple recipe! And it literally made me feel better as I was eating it :)

I have printed this recipe to use as a basic reference for every time I want to make Asian chicken soup. It's so easy to change up the vegetables, and once you have the basic ingredients, it always tastes right. Thank you! (I do wish there weren't so many blinking pop-up ads on the page, though.)

PReperation is Poor.
I can't even find out how much time to boil
Should the top be open or closed ?
Nice soup but can't know what to do

Nice soup i am trying it.
Just a Question .
I am Greek and i try to understand the meaning simmer and poaching .
By mistake now that i am coocking , seems that i am poaching after a 40 minute Boil but with lid on :) .
Would this make it work ?
Best Regards

Homemade Chinese Chicken Soup tastes just like what you get in Chinese restaurants. Enjoy a pot of easy Asian chicken soup made Paleo and gluten-free!

Chinese Chicken Soup Recipe

3-4.5 lbs whole chicken (giblets removed (see notes))

carrots (optional)

celery (optional)

baby spareribs (dice up or whole, optional)

Salt

Cilantro and chopped scallions (optional)

In a 6-quart Instant Pot, add chicken, carrots, celery, spareribs, if using, and one Chinese herbal packet.

Fill the pot with enough water to just cover the entire chicken, 8 to 10 cups. The pressure cooker should not be more than two-thirds full.

Seal the lid and valve. Set for high pressure for 50 minutes. Allow the soup to come to natural pressure release.  Please Do Not use quick release.

For slow cooker, cook on low for 8 to 10 hours or up to 24 hours.

For stovetop, bring the ingredients to a boil in a soup pot, then lower the heat and simmer for 1 ½ to 2 hours. You may need to add a bit more water to compensate for evaporation.

Season with salt to taste. Add garnish before serving if desired.

I would give 10 stars if I could! Absolutely delicious! The spare ribs added a lot of fat so I had to cool after making initially to harden and remove the fat cap but the flavor is just divine! 

I just bought my first two packets of herbs from this company. Can't wait to try them. Do you ever add other aromatics, like garlic and ginger?

This soup is so beautiful and healing, plus I love that it is slow cooker and Instant Pot friendly.  I've tasted gogi berries before and loved them, but never in a soup . . . therefore I can't wait to try your recipe later this week!

Made this soup and loved it! Love root and spring too! Was a flavor bomb without much work. ❤️I heartumami!!

I definitely need to try their packets! I've never had Chinese chicken soup but your post has me wanting to try it. My chicken soup is so boring!

That is an excellent price for the ginseng packet. I love making soup like this but the ingredients are often hard to source or not affordable. Thanks for sharing that product!

Love how nourishing this is! Lovely flavours!

Sounds nourishing and delicious! I never thought to add ribs to my chicken soup. I bet it gives a nice flavor. :)

This is such a great big bowl of comfort. And I love that you use both chicken and spareribs. I never would've thought of that but I love it!

High quality herbs make such a huge difference!

I love ginseng in chicken soup! There's actually a similar Korean soup like this and I love it. Can't wait to try your version.

Yummy! This very much reminds me of some of the Chinese soups my mom makes - so nourishing!

https://www.youtube.com/watch?v=XM2pM6QBjUU

This week's new recipe - Homemade Chinese Chicken Soup - tastes just like what you get in high-end Chinese restaurants and it's super easy to make.
.
The only thing you need besides a whole chicken is a pre-packaged Chinese herb packet from Root and Spring, a LA based Chinese online herbal store. Find the link below with my discount code. :)

Simply add a whole chicken with an herbal packet and water into an Instant Pot, slow cooker, or stovetop, press the button and forget it.

In an hour, you’ll have a pot of super nourishing easy Asian chicken soup that’s super out of this world delicious and will keep you healthy throughout the winter!

If you love chicken soup, this is the BEST Chinese chicken soup made easy so don't miss it!

Download the full recipe: https://iheartumami.com/Chinese-Chicken-Soup/

Chinese herbal packet from Root & Spring - https://rootandspring.com/products/american-ginseng-sea-coconut-herbal-soup-mix  (Use my discount code "IHeartUmami" for 10% off!)

If you like this video give me a "Thumbs Up" &  hit the SUBSCRIBE button for more videos: https://www.youtube.com/c/iheartumami

Thanks for watching! 
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Nourishing Asian Chicken Soup

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Top 5 asian chicken soup recipes from across the web

The most viewed asian chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nourishing Asian Chicken Soup

Creamy Chicken Ramen Soup

Asian Style Chicken Soup

Asian Chicken Soup

Chinese Chicken Soup Recipe

The most viewed asian chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine