“This is a deeply comforting soup that will fill your belly while nourishing you,” says food writer Rosie Reynolds.

“It’s a super easy one-pot soup that works well with most vegetables. Use the best quality chicken thighs you can afford, as these are the base for the broth, and the meat is shredded up and eaten in the soup.”

Asian chicken noodle soup
Asian chicken noodle soup (Louise Hagger/PA)
Asian chicken noodle soup
Print Recipe
Nutrition Facts
Asian-style chicken noodle soup
Amount Per Serving
Calories 905 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 12g
Monounsaturated Fat 19g
Cholesterol 265mg88%
Sodium 1242mg54%
Potassium 2800mg80%
Carbohydrates 67g22%
Fiber 11g46%
Sugar 12g13%
Protein 58g116%
Vitamin A 37919IU758%
Vitamin C 382mg463%
Calcium 948mg95%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.

Asian-style chicken noodle soup

A nourishing feelgood soup.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian
Servings: 4 people
Calories: 905kcal
Author: Rosie Reynolds


  • Large saucepan


  • 2 tbsp sesame oil
  • 6 skin-on, bone-in chicken thighs
  • 6 spring onion green and white parts separated and finely chopped
  • 5 cm piece of fresh root ginger  peeled and cut into matchsticks
  • 4 garlic cloves sliced
  • 800 ml cold water
  • 2 tbsp light soy sauce
  • 2 tbsp Chinese cooking wine or rice wine vinegar
  • 1/4 tsp caster sugar
  • 250 g dried fine egg noodles
  • 4 pak choi (bok choi) halved lengthways
  • Fermented black bean and chilli sauce or your favourite chilli sauce or chilli oil to serve


  • Heat a drizzle of the sesame oil in a large saucepan over a medium heat. Add the chicken thighs, skin-side down, and leave to cook undisturbed for three to five minutes, or until the skin is golden brown. Flip over and cook for a further three minutes.
  • Push the chicken to one side and add a little more sesame oil to the pan, then add the white parts of the spring onions, along with the ginger and garlic. Fry for two minutes then pour in the cold water, soy sauce and Chinese cooking wine, along with any remaining sesame oil. Bring to the boil, then reduce the heat and simmer for 15 minutes. Taste for seasoning, adding more soy, rice wine or sesame oil as you feel necessary.
  • Use a slotted spoon to remove the chicken thighs from the soup. Discard the skin (if you don’t like it) and the bones, then use a couple of forks to pull the meat apart.
  • Add the noodles to the soup and cook for two minutes, then add the pak choi and cook for a further three minutes until tender. Stir the shredded chicken back into the soup, then ladle into four serving bowls. Serve topped with the spring onion greens and a drizzle of chilli oil.


Make ahead
Make the soup base up to three days in advance, or cook and freeze the broth and chicken. Pre-cook your noodles and add to the soup with the greens.
The shortcut
This one-pot method means you waste no time in making a broth to then make a soup – it all works magically in one step.


Calories: 905kcal | Carbohydrates: 67g | Protein: 58g | Fat: 48g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 1242mg | Potassium: 2800mg | Fiber: 11g | Sugar: 12g | Vitamin A: 37919IU | Vitamin C: 382mg | Calcium: 948mg | Iron: 10mg

The Shortcut Cook by Rosie Reynolds, photography by Louise Hagger, is published by Hardie Grant.

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