Asian Chicken Noodle Soup Fusion

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 306.4
  • Total Fat: 9.8 g
  • Cholesterol: 82.5 mg
  • Sodium: 2,245.5 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 33.6 g

View full nutritional breakdown of Asian Chicken Noodle Soup Fusion calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    16 oz Chicken Breasts
    8 oz Mushrooms, cut into bite-sized pieces.
    1 handful Baby Carrots, diced
    1 small Onion, sliced
    1 stalk Celery, diced
    1/2 Bell Pepper, diced
    1 medium Green Onion, sliced on bias
    1 tbsp Cilantro, minced
    1 tsp Celery Salt
    1 tsp Asian Five-Spice Powder
    1/2 tsp White Pepper
    1/2 tbsp Fish Sauce
    1 tbsp Oyster Sauce
    1 tbsp Rice Wine Vinegar
    2 tbsp Sesame Oil
    8 cups Chicken Broth/Stock
    6 oz Wide Rice Noodles


1) Bake chicken in oven for 45 minutes at 350░F, or until internal temp. reaches 165░F. Remove and cut into bite sized pieces, set aside.

1) Slice green onion on bias and mince cilantro, combine and put aside.
2) Prepare mushrooms, carrots, onion, celery, bell pepper and combine in a bowl. Toss with five-spice, celery salt, and white pepper, and set aside.
3) Add sesame oil to a large stock pot and heat on medium-high until the oil is ready. Add vegetable mixture (not green onion or cilantro) and sautÚ for a few minutes until vegetables are slightly soft.
4) Combine chicken broth/stock into stock pot with vegetables and add chicken, oyster sauce, rice wine vinegar, and fish sauce. Lower heat to medium/medium-low and cook for about an hour until veggies are soft.
5) Using a strainer, collect all the vegetables/chicken out of liquid and set aside. Leave stock on hot burner.

1) In a separate pot, cook noodles to package instructions, drain, then cut into desired size and set aside.

Assemble Soup:
1) Add 125 grams of cooked noodles to bowl.
2) Add 275 grams of vegies/chicken to bowl.
3) Add about 1.5 cups of stock to bowl.
4) Top each bowl with a pinch of the green onion and cilantro mixture.


Serving Size:áMakes 4 servings.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.