Asian Chicken Noodle Soup
Votes: 16
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This nutritious and warming chicken noodle soup is packed with healthy vegetables and an Asian flavor from teriyaki sauce, sesame oil, fresh ginger, and garlic. Along with egg noodles and spices, it's also loaded with chicken breasts, bell peppers, spinach, pumpkin, and the chicken broth it's cooked in. This soup takes just half an hour to prepare and its exotic aroma will brighten any meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large skinless, boneless chicken breasts (about 220g each)
- 1 cup chopped delicata squash, or other pumpkin
- 250 g Asian egg noodles
- 1 red, yellow, or orange bell pepper, thinly sliced
- 1 package (150 g) baby spinach (about 8 cups)
- 1 tbsp dark sesame oil
- 4 green onions, chopped (white parts separated from green parts)
- 5 cm ginger root, peeled and chopped
- 2 cloves garlic, crushed
- 2 cups lightly salted chicken broth
- 2 tablespoons teriyaki sauce
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Recipes with similar ingredients: chicken breasts, pumpkin, sweet pepper, spinach, egg noodles, soy sauce, ginger root, green onions, sesame oil
Cooking the dish according to the recipe:
- Heat the sesame oil in a large saucepan over medium heat. Add the white parts of the onion, ginger, and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.
- Add 5 cups of water, chicken broth, chicken breasts, teriyaki sauce, and 1/2 teaspoon of salt. Increase the heat to medium-high, cover, and bring to a boil. Add the squash and reduce the heat to medium-low. Cook, covered, until the chicken is cooked through, about 7 minutes. Transfer the chicken to a plate, let cool slightly, then shred.
- Bring the soup back to a simmer over medium-high heat. Add the noodles and bell pepper; cook until the noodles are tender, about 3 minutes. Add the spinach and shredded chicken. Garnish with green onions when serving.
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