20-Minute Asian Chicken Soup with Ginger and Soy
This Asian chicken soup is the definition of a weeknight lifesaver: a fragrant, soy-ginger broth loaded with tender noodles, shredded chicken, and fresh bok choy, all ready in about 20 minutes.
It’s light but satisfying, with a clean savory flavor that beats takeout. You start with rotisserie chicken so there’s no long simmering, and the broth gets its depth from garlic, ginger, and a glug of soy sauce.
Why This Soup Stays in My Rotation
The ginger and soy give the broth a sharp, savory backbone, and the sesame oil rounds it out without making it greasy.
Chewy rice vermicelli, silky mushrooms, and barely wilted bok choy keep every spoonful interesting. The rotisserie chicken means you get a full meal in record time.
Ingredients
- 2 cups shredded rotisserie chicken: skin and bones discarded, use white and dark meat
- 1 tbsp sesame oil: toasted sesame oil for the strongest flavor
- 3 cloves garlic, minced: fresh cloves, not jarred
- 1 tbsp fresh ginger, grated: microplane the ginger so it melts into the broth
- 6 cups low-sodium chicken broth: homemade or store-bought
- 3 tbsp soy sauce: regular or low-sodium
- 1 tsp fish sauce: optional, adds a deeper savory note
- 4 oz rice vermicelli: thin rice noodles that cook in minutes
- 4 oz shiitake mushrooms, sliced: stems removed
- 2 baby bok choy, halved lengthwise: rinse well between the leaves
- 2 scallions, thinly sliced: for garnish
- 1 tsp toasted sesame seeds: for garnish
- Chili oil: for drizzling, to taste
Variations / Substitutions
- Swap the protein: use cooked shredded turkey, thinly sliced raw chicken breast (poached in the broth), or firm tofu cubes.
- Change the noodle: soba or ramen noodles work well; adjust the cooking time per the package.
- Low-carb version: skip the noodles and add extra bok choy and mushrooms, or use spiralized zucchini added in the last 30 seconds.
- Vegetarian: use vegetable broth, double the mushrooms, and add cubed tofu or shelled edamame instead of chicken.
- Extra heat: stir a spoonful of chili crisp or a drizzle of sriracha into your bowl.
For a creamier twist, try our Thai Coconut Chicken Soup.
How to Make 20-Minute Asian Chicken Soup with Ginger and Soy
Step 1: Sauté the Ginger and Garlic
In a large pot over medium heat, warm the 1 tbsp sesame oil. Add the 3 minced garlic cloves and the 1 tbsp grated ginger and sauté for about 1 minute, just until they smell fragrant and begin to sizzle.
You want them softened and golden around the edges but not browned; that’s how you get the clean, sharp ginger heat without any bitterness.
Step 2: Simmer the Broth
Pour in the 6 cups chicken broth and the 3 tbsp soy sauce, along with the 1 tsp fish sauce if you’re using it. Raise the heat to high and bring the liquid to a boil, then immediately reduce the heat so the broth simmers gently. Let it cook for about 5 minutes to let the flavors meld.
The broth will turn a deep amber and smell savory and warm. Taste it now and add a pinch of salt only if your broth is unsalted; the soy sauce already carries plenty of salinity.
Step 3: Stir in the Noodles and Greens
Add the 4 oz rice vermicelli and 4 oz sliced shiitake mushrooms to the pot. Cook according to the noodle package directions, usually about 3 to 4 minutes, until the noodles are tender. In the final minute, drop in the 2 halved baby bok choy and let them wilt and soften.
The noodles absorb some of that gingery broth, and the bok choy turns vivid green. The mushrooms become silky and soak up the liquid too.
Step 4: Shred the Chicken and Return to the Pot
Shred the rotisserie chicken into bite-size pieces (you should have about 2 cups), discarding the skin and bones. Add the shredded chicken to the pot and stir gently to warm it through, about 1 minute.
The chicken doesn’t need to cook; it just needs to heat up so it stays tender. You want the meat to stay in big, juicy shreds rather than falling apart into tiny threads.
Step 5: Ladle into Bowls
Ladle the soup into deep bowls, making sure each one gets a good mix of noodles, chicken, greens, and mushrooms. Drizzle with chili oil and finish with a sprinkle of sliced scallions and toasted sesame seeds.
The chili oil beads on the surface and the scallions bring a fresh crunch. Serve right away while the broth is steaming hot.
A Few Notes Before You Start
- Grate the ginger on a microplane so it melts into the broth and distributes evenly, rather than landing as fibrous bits.
- Rotisserie chicken saves time, but any leftover roast chicken works. Add it right at the end just to warm through.
- Bok choy only needs a minute in the hot broth. It should still have a slight crunch; it keeps cooking in the bowl.
- Rice vermicelli can go from tender to mush in seconds, so set a timer the moment you drop them in.
Storing and Reheating Leftovers
- Refrigerate: Store soup in an airtight container for up to 3 days. The noodles will absorb broth as it sits, so the soup may thicken.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of water or extra broth to loosen it back up.
What to Serve with This Soup
Steamed edamame with flaky sea salt adds extra protein and a nice pop of green on the side. A simple cucumber salad dressed with rice vinegar and a pinch of sugar cools down the chili heat and balances the savory broth.
Frequently Asked Questions
Can I use a different type of noodle?
Yes. Soba, ramen, or even udon work well. Follow the package cooking time and add the greens in the final minute so they don’t overcook.
Can I make this soup vegetarian?
Absolutely. Swap the chicken broth for vegetable broth and replace the chicken with cubed firm tofu or extra shiitake mushrooms. A splash of soy sauce and the fish sauce (or a dash of tamari) keeps the depth.
How do I keep the noodles from getting mushy if I’m meal prepping?
Store the cooked noodles separately from the broth and chicken, then combine them when you reheat. This keeps everything from turning into one soft mass in the fridge.
Can I freeze this soup?
The broth freezes well, but the noodles and bok choy will turn mushy after thawing. Freeze the broth and shredded chicken mixture alone, then cook fresh noodles and greens when you’re ready to serve.
Asian Chicken Soup Recipe
Ingredients
Method
- In a large pot over medium heat, warm the sesame oil. Add the minced garlic and grated ginger and sauté for about 1 minute until fragrant.
- Pour in the chicken broth, soy sauce, and fish sauce (if using). Bring to a boil, then reduce to a gentle simmer. Cook for 5 minutes.
- Stir in the rice vermicelli and sliced shiitake mushrooms. Cook for 3 to 4 minutes until the noodles are tender. In the last minute, add the halved bok choy and let them wilt.
- Shred the rotisserie chicken into bite-size pieces and add it to the pot. Stir gently and warm through for about 1 minute.
- Ladle the soup into bowls, ensuring each gets noodles, chicken, greens, and mushrooms. Top with chili oil, sliced scallions, and toasted sesame seeds. Serve hot.
