Go Back
+ servings
Asian Chicken Noodle and Spinach Soup
Print Recipe
4.5 from 4 votes

Asian Chicken Noodle and Spinach Soup

This Asian chicken noodle and spinach soup adds bright vegetables bold flavors, and a boost of nutrients to your favorite warm bowl of comfort!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Soups and Stews
Cuisine: Asian
Diet: Diabetic, Gluten Free
Keyword: asian chicken noodle soup, easy dinner recipes
Servings: 4
Calories: 267kcal
Author: Diabetic Foodie


  • 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)


  • 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.


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.


Serving: 1bowl | Calories: 267kcal | Carbohydrates: 27.6g | Protein: 33.9g | Fat: 5.9g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 48.2mg | Sodium: 272mg | Potassium: 229.6mg | Fiber: 2.5g | Sugar: 4.4g | Net carbs: 25.1g