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This Wholesome Asian Chicken Noodle Soup is perfect for ‘those nights’ when you have no idea what to make for dinner. It’s a quick, healthy meal idea that’s super versatile and forgiving. Mostly because you can’t mess it up.
My eldest d
Healthy Quick Noodles
My kids are my own personal food critics. It’s a job they take very seriously. Lucky for me – I always get told the ‘truth’ (in other words – their personal opinion) about every meal I serve up.
Some are a little more
critical fussy than others. However, with four discerning critics in my kitchen, it’s a tough gig getting them all to agree on a meal that passes everyone’s specific tastes.
Usually, I don’t really care.
Since I am the chef, chief cleaner, home CEO and Mom, it’s more often than not a case of just ‘eat what’s on your plate’ or you’re washing up after dinner (this little trick is gold so feel free to use it liberally in your home – either way you win).
Except when it’s a recipe I’m planning on publishing on the blog. Then I serve it up and wait. I watch their responses and await their critical analysis. I feel like one of those contestants on Masterchef eyeing out the judges as they taste your final dish. The tension is real.
The first time I made this Chicken Noodle Soup, I didn’t expect it to go down so well. It was one of those meals you throw together when you’re not sure what to make when kids come back from school.
DIY Two Minute Noodles
My number four child suggested two minute Noodles.
Then looked at me with what I can only call a judgy look. The type of look only a pre-teen can pull off.
I stopped buying two minute noodles years ago, and have not been forgiven for it. Until now. (Just take a look at the ingredients list if you want to know why I did it). My kids don’t care as much as me. They loved them. Which always makes it a tough call for me.
So … and this is where the story is wrapping up … we (I mean me) decided to make our own two minute noodles. I made the chicken broth and added soba noodles and frozen peas and corn. AND IT WAS AWESOME!! The kids ate the whole lot. Correction. They slurped it up.
Since then, this recipe has become a regular dinner. I’ve bulked it up by adding chicken and fresh veggies and it still gets the thumbs up from the entire family. Which is a pretty big deal.
The noodle broth is delicious on it’s own. So you can be a bit versatile when it comes to what you put in it.
Noodles are always a good idea, but feel free to add any veggies you have on hand. It’s a handy recipe to use up any veggies you have mooching around in your fridge.
The recipe below is our regular recipe, but if I’m nearing the ‘end of the week’ kind of meals, then we’re talking frozen chicken breast, corn and peas.
GLUTEN FREE – To make this recipe Gluten Free, you will need to replace the soy sauce with Tamari. It tastes the same as far as I can tell as we interchange these two ingredients all the time.
PLANT BASED – Don’t add the chicken and replace the Chicken stock with Vegetable stock.
What are Soba Noodles?
Soba Noodles are a Japanese noodle that look and feel a little like spaghetti. Good quality Soba Noodles are made from 100% buckwheat and are a surprisingly nutritious additional to a meal. They are Gluten free, high in protein and fibre, low in fat and contain magnesium & Vitamin B1, both of which are critical to our health.
Like most ingredients, it’s important to be selective on the brands you buy. Read the ingredient list of the products you stock in your kitchen. Your Soba Noodles should be 100% buckwheat (and sometimes they also list the water).
Let’s MAKE CHICKEN NOODLE SOUP
CLEAN EATING Asian Noodle Soup
- 2 Chicken breasts deboned, skin removed
- 1 tbsp sesame oil (or olive oil)
- 2 cloves garlic Crushed
- 1 teaspoon ginger Minced
- 1 tbsp Apple Cider Vinegar
- ¼ cup Soy Sauce (Can Replace with Tamari OR Coconut Aminos)
- 4 cups Chicken Stock (Can Replace with Vegetable Stock)
- 1 Carrot Finely sliced
- 1 Bunch Bok Choy
- ½ Cup Corn (Frozen or fresh)
- 1 pack Soba Noodles
- In a medium size saucepan, combine chicken, soy sauce, garlic, ginger, apple cider and olive oil.
- Heat until chicken is just cooked (about 3 – 5 minutes). Stir to prevent any sticking to the pan.
- Add the broth and bring to the boil. Cover and simmer for around 8 minutes until chicken is cooked through completely.
- Add noodles, corn and carrots. Cover and simmer for two minutes. Noodles will soften.
- Turn off heat and add bok choy leaves. Cover and let the pot sit until bok choy has wilted. Serve Immediately.
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