Asian chicken soup


  • Prep Time15 mins
  • Total Time25 mins
*PLUS Serves: 4
Asian chicken soup

Asian chicken noodle soup. (Photo, Sian Richards.)

Chatelaine Triple Tested

Ready in just 25 minutes and under 400 calories, this Asian chicken soup is a fast, fresh and healthy option any day of the week.


  • 9 cups Butcher's Chicken Broth, recipe link below

  • 3 tbsp unseasoned rice vinegar

  • 1 tbsp soy sauce

  • 1 tbsp grated ginger

  • 2 tsp hoisin sauce

  • 2 tsp sriracha

  • 1 small garlic clove, minced

  • 1/4 tsp salt

  • 2 skinless, boneless chicken breasts, cut into thin strips

  • 60 g vermicelli noodles

  • 1 large carrot, thinly sliced diagonally

  • 1 cup snow pea, thinly sliced diagonally

  • 1 cup oyster mushrooms, torn into small pieces

  • 2 green onions, sliced


  • BOIL Butcher's broth with vinegar, soy, ginger, hoisin, sriracha, garlic and salt in a large pot. Add chicken, noodles, carrot, snow peas and mushrooms. Continue cooking until chicken is cooked through and noodles are tender, about 5 min. Ladle into bowls and sprinkle with green onion.

Nutrition (per serving)

Calories 323, Protein 42g, Carbohydrates 24g, Fat 6g, Fibre 2g, Sodium 1180mg.

Find more of our best chicken soup recipes in this delicious collection.