This Asian chicken noodle and spinach soup adds bright vegetables, bold flavors, and a boost of nutrients to your favorite warm bowl of comfort!
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.
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:
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
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.
- 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.
- Add the chicken broth, tamari or soy sauce, rice vinegar, and 1 cup of water to the pot.
- 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).
- Stir in the bell peppers, shredded chicken, and spinach. Cook until the spinach wilts, about a minute.
- Divide the soup into 4 serving bowls and top with scallion greens.
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