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This Asian chicken noodle and spinach soup adds bright vegetables, bold flavors, and a boost of nutrients to your favorite warm bowl of comfort!

Asian chicken noodle and spinach soup in a white bowl next to a spoon on a round wooden serving tray

One night, I found myself craving a grown-up version of chicken noodle soup. I didn’t want the stuff from the red and the white can — I wanted comforting chicken and noodles, but with bold flavors and added crunch.

That’s how I decided to make this delicious Asian chicken noodle and spinach soup! Bright vegetables plus the ginger-and-garlic-spiced broth make this warm bowl of comfort something you could eat every night.

When I make this soup, I like to stew the chicken breast with water and vegetables. The chicken turns out so juicy and flavorful.

However, if you’re pressed for time, feel free to use leftover cooked chicken, or just grab a rotisserie chicken from the grocery store! That way, dinner can be ready in about 15 minutes or less.

How to make Asian Chicken Noodle and Spinach Soup

This recipe will show you my method for stewing your own chicken breast. However, if you’re using pre-cooked chicken, you can jump ahead to Step 5.

Step 1: Place the chicken breast, celery, carrot, and onion in a large pot. Add enough water to cover the ingredients.

Step 2: Bring everything to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for about 40 minutes.

Step 3: Turn off the heat and let the chicken cool slightly while still in the liquid.

Step 4: Once the chicken has cooled for 5-10 minutes, remove the skin and bones. Shred the meat, then set aside. Discard the vegetables.

Step 5: Heat the sesame oil in a large pot over medium-low heat. Add the scallion whites, ginger, and garlic, then cook, stirring often, until the onions have softened, about a minute or two.

Step 6: Add the chicken broth, tamari or soy sauce, rice vinegar, and 1 cup of water to the pot.

Step 7: Increase the heat to medium-high, cover, and bring to a slow boil.

Step 8: Add the noodles, return to a boil, and cook until the noodles are almost done, about 6 to 7 minutes (or a minute less than the package says).

Step 9: Stir in the bell peppers, shredded chicken, and spinach. Cook until the spinach wilts, about a minute.

Step 10: Divide the soup into 4 serving bowls and top with scallion greens.

Your adult chicken noodle soup is ready to enjoy!

Are ginger and garlic good for diabetics?

When I was thinking of how I could add some flavor to regular chicken noodle soup, ginger and garlic immediately came to mind. Combined with the tamari or soy sauce, these ingredients give the soup its Asian flavor.

But the ginger and garlic do more than just enhance the broth. In fact, both spices boast an impressive list of health benefits!

First, ginger is known for its ability to aid digestion as well as for its anti-inflammatory properties. It may also improve carbohydrate metabolism.

And garlic, on the other hand, can boost your immune system, lower your cholesterol, and may even reduce blood pressure. Talk about a powerhouse ingredient.

All this from a bowl of delicious, Asian-inspired chicken noodle soup!

Storage

If you have any leftover soup, you can store it covered in an airtight container in the refrigerator. I recommend enjoying within 3-4 days.

However, if you’re using pre-cooked chicken, you’ll want to factor in how long it has been sitting in your fridge. For example, if your chicken is 2 days old already, you’ll want to eat your leftover soup within 1-2 days.

Bowl of noodle soup with spoon on wooden tray

Other Asian-inspired healthy recipes

I love using Asian flavors in my cooking. From healthy versions of my favorite takeout dishes to delicious sides or bold marinades, there are so many options! Here are a few of my favorite recipes I think you’ll enjoy:

You can also take a look at my roundup of tasty low-carb and diabetes-friendly soup recipes for more inspiration.

When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Asian Chicken Noodle and Spinach Soup

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This Asian chicken noodle and spinach soup adds bright vegetables bold flavors, and a boost of nutrients to your favorite warm bowl of comfort!
Author: Diabetic Foodie
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4

Ingredients 

  • 1 bone-in chicken breast
  • 1 stalk celery, (coarsely chopped)
  • 1 carrot, (coarsely chopped)
  • ½ small small onion, (cut into wedges)
  • 1 tablespoon sesame oil
  • 3 scallions, (thinly sliced — green and white parts separated)
  • 1 teaspoon fresh ginger, (minced)
  • 2 cloves garlic, (minced)
  • 4 cups low-sodium chicken broth
  • 1 tablespoon low-sodium tamari, (or soy sauce)
  • 1 teaspoon rice vinegar
  • 4 ounces egg noodles
  • ½ cup bell peppers, (thinly sliced)
  • 4 ounces baby spinach, (stems removed and cut into thin strips)

Instructions

  • Place the chicken breast, celery, carrot, and onion in a large pot. Add enough water to cover the ingredients.
    1 bone-in chicken breast, 1 stalk celery, 1 carrot, ½ small small onion
  • Bring everything to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for about 40 minutes.
  • Turn off the heat and let the chicken cool slightly while still in the liquid.
  • Once the chicken has cooled for 5-10 minutes, remove the skin and bones. Shred the meat, then set aside. Discard the vegetables.
  • Heat the sesame oil in a large pot over medium-low heat. Add the scallion whites, ginger, and garlic, then cook, stirring often, until the onions have softened, about a minute or two.
    1 tablespoon sesame oil, 3 scallions, 1 teaspoon fresh ginger, 2 cloves garlic
  • Add the chicken broth, tamari or soy sauce, rice vinegar, and 1 cup of water to the pot.
    4 cups low-sodium chicken broth, 1 tablespoon low-sodium tamari, 1 teaspoon rice vinegar
  • Increase the heat to medium-high, cover, and bring to a slow boil.
  • Add the noodles, return to a boil, and cook until the noodles are almost done, about 6 to 7 minutes (or a minute less than the package says).
    4 ounces egg noodles
  • Stir in the bell peppers, shredded chicken, and spinach. Cook until the spinach wilts, about a minute.
    ½ cup bell peppers, 4 ounces baby spinach
  • Divide the soup into 4 serving bowls and top with scallion greens.

Notes

This recipe is for 4 servings.
To cut down on cooking time, use leftover cooked chicken or a store-bought rotisserie chicken and skip Steps 1-4. You’ll need about 2 cups of meat.
Leftovers can be stored covered in the refrigerator for 3-4 days. However, if you’re using pre-cooked chicken, be sure to factor in how long it has already been in your refrigerator.

Nutrition Info Per Serving

Nutrition Facts
Asian Chicken Noodle and Spinach Soup
Serving Size
 
1 bowl
Amount per Serving
Calories
267
% Daily Value*
Fat
 
5.9
g
9
%
Saturated Fat
 
1.7
g
9
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
1.9
g
Monounsaturated Fat
 
2
g
Cholesterol
 
48.2
mg
16
%
Sodium
 
272
mg
11
%
Potassium
 
229.6
mg
7
%
Carbohydrates
 
27.6
g
9
%
Fiber
 
2.5
g
10
%
Sugar
 
4.4
g
5
%
Protein
 
33.9
g
68
%
Net carbs
 
25.1
g
* Percent Daily Values are based on a 2000 calorie diet.