Monday, January 28, 2013

Asian Chicken Soup

I was feeling a bit under the weather recently and wanted to create a soup similar to what I have had at Asian restaurants - chicken soup with vegetables, and with a kick. This was perfect. I loved the combination of mushrooms and chicken and zucchini, and between the green onions, jalapeno and sriracha, there was a nice bite. If you don't eat it all the first day, it will get a little spicier with time, so be forewarned!

Soak the rice noodles in hot water then cut up the veggies.

Heat the sesame oil in a Dutch oven then add the onions, jalapeno and mushrooms

and saute until tender, about 3-4 minutes. Add the zucchini and cook another 2 minutes. (This recipe is adaptable - if you want to throw in carrots or anything else, feel free!)

Add the chicken (I used leftover Island Chicken!) and stir for a minute or so to warm it up.

Then add the broth,


and soy sauce. Let simmer for a few minutes to blend the flavors. To serve, divide the rice noodles between four bowls,

then cover with the soup.

I'll be making this a lot in the future - under the weather or not!

One year ago: Oven Baked Ham and Swiss Sandwiches
Two years ago: Spicy Pasta with Sweet Potatoes
Three years ago: M&M cookies

Get more information at Mangia Monday, Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday.

Asian Chicken Soup

1/3 of a 6.25 oz package rice noodles
1 Tbsp. sesame oil
1 Tbsp. minced jalapeno
1/4 cup green onions
4 oz. button mushrooms, chopped
1 cup grated zucchini
1 cup cooked, chopped chicken
4 cups chicken broth
1 tsp. sriracha sauce
1/2 tsp. soy sauce

Soak rice noodles in hot water for 10 minutes.

Meanwhile, heat oil in a Dutch oven over medium high heat. Add jalapeno, onions and mushrooms and saute for 3-4 minutes. Add zucchini and saute for 2 more minutes. Stir in chicken and stir for one minute to warm through.

Add chicken broth, sriracha and soy sauce. Stir well then let simmer for 5 minutes to blend flavors. Divide rice noodles between four bowls, then cover with the soup.

Serves 4.


  1. That soup looks so inviting. Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Kathy Shea Mormino

    The Chicken Chick

  2. Nothing like a clear broth soup to help you feel better when sick -- so therapeutic -- but this simple recipe would be a treat sick or not. Thanks for sharing on Hearth & Soul Hop. :)


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