Go Back
Asian Chicken Soup

Asian Chicken Soup Recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 6 cups low-sodium chicken broth
  • 3 tbsp soy sauce
  • 1 tsp fish sauce (optional)
  • 4 oz rice vermicelli
  • 4 oz shiitake mushrooms, sliced
  • 2 baby bok choy, halved lengthwise
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds
  • Chili oil, to taste

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Shred the rotisserie chicken into bite-size pieces and add it to the pot. Stir gently and warm through for about 1 minute.
  5. 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.

Notes

Use any cooked, shredded chicken you have on hand; the soup comes together in a flash. For extra depth, add a teaspoon of fish sauce along with the soy sauce. If the noodles absorb too much broth while sitting, splash in a bit of water when reheating.