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Asian Chicken Noodle Soup


When traveling through Atlanta Airport, I always stop at "One Flew South" and get this soup. (2 times a month). This is an awesome place to eat. (Concourse E). I drag co-workers through there all the time. I have talked to the Chef - Duane Nutter about this recipe and he has corrected me on a few things. So, here it is. Enjoy!

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Rate this recipe 4.3/5 (11 Votes)


  • 1 t olive oil
  • 1 T shallots (small diced)
  • 3 oz pulled leg & thigh meat
  • 1 t onion (small diced)
  • 1 T celery (cut on a bias and blanched)
  • 1 T carrots (cut in half, then on a bias)
  • 1 T parsley (chopped)
  • 8 oz Five spice broth
  • 1/2 t green onion (cut on a bias)
  • 2 oz soba noodles (cooked)
  • 1 T Napa cabbage (chiffonnade)
  • Salt & Pepper
  • Five spice to taste


Servings 1
Preparation time 10mins
Cooking time 20mins
Adapted from


Step 1

Five spice broth:
My interpretation after talking to Duane Nutter, the Chef: In Chicken broth, boil the chicken legs and thighs. Pick off pieces of meat after tender. Use that chicken broth with 5 spice seasoning for base.

Add olive oil to the pan on medium heat then carrots, onions, chicken meat, celery, shallots, parsley, five spice broth. Bring to a boil and season. To the bowl add the cooked noodles, pour soup over noodles and garnish with Napa cabbage and green onion.


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