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Asian Chicken Noodle Soup


The recipe calls for cooked chicken, so pick up a rotisserie from the deli, canned or pouches of chicken at the grocery store, or simply use leftovers.
From Cooking Light Magazine

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  • 1 tablespoon vegetable oil
  • 1 tablespoon bottled minced garlic
  • 1 tablespoon bottled grated ginger
  • 2 stalks fresh lemongrass, peeled
  • 2 cups water
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 pound cooked chicken breast, cut into bite-sized pieces
  • 4 ounces uncooked angel hair pasta
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 2 green onions, thinly sliced
  • 1 red chile pepper, finely chopped



Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

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