15-Minute Asian Chicken Noodle Soup

Tender cooked chicken and thin somen noodles meet a garlic, ginger, and scallion broth in this Asian chicken noodle soup. It’s on the table in 15 minutes, with a drizzle of chili oil for anyone who wants heat.

There’s nothing better than a hot bowl of Asian chicken noodle soup on a cold day. For this one, I fry smashed garlic, ginger, and scallion whites in oil until golden, pour in chicken stock, and bring it to a boil. Thin Japanese somen noodles cook in a separate pot, precooked chicken warms in the broth, and a drizzle of sesame oil and hot chili oil finishes each bowl.

It’s the soup I make when I feel a cold coming on. The broth is soothing and garlicky, the noodles and chicken make it filling, and the whole thing takes about 15 minutes. If you love restaurant-style Chinese soups like hot and sour soup and egg drop soup, this one belongs on your list.

The recipe is also easy to bend to what you have. Swap the noodles, skip the chili for a mild bowl, or add more heat with the same chili oil I use on my Szechuan noodles with garlic chili oil.

Recipe at a Glance

What it is: A quick Asian-style chicken noodle soup with thin somen noodles, precooked chicken, and a garlic, ginger, and scallion broth.

Why it works: The aromatics sizzle in oil before the stock goes in, so their flavor carries through the whole broth. The chicken is already cooked and just needs to warm up, and the noodles cook separately so they don’t get soft.

Time: 5 minutes prep, 10 minutes cook, 15 minutes total.

Make-ahead: Store the broth, noodles, and chicken in separate containers and assemble when you’re ready to eat. One reader packs them this way for a work lunch.

Serve with: Extra hot chili oil at the table, fresh cilantro and scallions, and a halved ramen egg for more protein.

Key swaps: Rice noodles, angel hair, or low-carb noodles for somen; soy sauce for fish sauce; any precooked chicken, including leftovers.

More heat: Add jalapeños, Thai chilis, or sriracha, or simply drizzle on more chili oil.

Ingredients for Asian Chicken Noodle Soup

You only need a handful of ingredients, and most of them are pantry staples. Exact amounts are in the recipe card below.

• Somen noodles: Thin Japanese wheat noodles, similar to angel hair pasta. They cook in just a few minutes. See the swaps below if you can’t find them.
• Precooked chicken: One large chicken breast, sliced or shredded. Leftover chicken works since it only needs to warm through.
• Chicken stock and water: The base of the broth.
• Garlic, ginger, and scallions: Smashed and left in whole pieces so they flavor the oil and are easy to fish out later. The scallion whites go into the broth; the greens are for garnish.
• Avocado oil: Or another neutral oil. This is what the aromatics infuse.
• Fish sauce: A small amount for savory depth. Soy sauce can work in its place.
• Sesame oil and hot chili oil: Drizzled over each bowl to finish. The chili oil is optional.
• Fresno chili, cilantro, and scallion greens: Fresh toppings for color and a little heat.

Substitutions

• Noodles: Thin rice noodles or rice vermicelli, angel hair, or regular pasta all work. I’ve made this with pasta when I was out of somen. For a lower-carb bowl, use low-carb noodles or zucchini noodles.
• Gluten-free: Use rice noodles, and check your stock and fish sauce labels. If you use soy sauce instead of fish sauce, choose a gluten-free tamari.
• Fish sauce: Soy sauce, same amount.
• Chicken: All white meat keeps it lean; any precooked chicken works.
• Herbs: Thai basil or chives instead of cilantro.

How to Make Asian Chicken Noodle Soup

You’ll need two pots: one for the noodles and a large one for the broth. Start the noodle water first, then build the broth while it heats.

1. Cook the noodles. Boil the somen according to the package directions, then divide it between two serving bowls. Somen is thin and cooks fast, so pull it as soon as it’s tender. Portioning into bowls first means the broth can go in the moment it’s ready.

2. Flavor the oil. While the noodles cook, add the avocado oil, smashed garlic, smashed ginger, and scallion whites to a large pot, then turn the heat to medium-high. Let them sizzle until the garlic turns golden brown. Oil pulls out and holds onto aromatic flavor, and this step is where the broth gets its depth.

3. Build the broth. Pour the chicken stock, water, and fish sauce into the pot, and bring it to a boil.

4. Warm the chicken. Once the broth boils, add the precooked chicken and turn off the heat. It’s already cooked, so it only needs to warm through.

5. Remove the aromatics and season. Fish out the garlic, ginger, and scallion whites. Taste the broth and salt to taste. Seasoning at the end lets you adjust for however salty your stock is.

6. Assemble and serve. Ladle the broth over the noodles and place the chicken on top. Drizzle with sesame oil and hot chili oil, then garnish with cilantro, sliced Fresno chili, and scallion greens. Serve right away.

Variations

Asian noodle soups are meant to be forgiving, and this one adapts to whatever is in your fridge.

• Noodles: Somen, thin rice noodles, rice vermicelli, or angel hair. For something heartier, try thick udon, the same noodle I use in yaki udon.
• Aromatics: Onion or shallot also work.
• Vegetables: Mushrooms, cabbage, or carrots.
• Extra spice: Jalapeños, Thai chilis, or sriracha. If you want a soup with serious heat, my soondubu jjigae is the next step up.
• Protein: Swap firm tofu for the chicken.

Frequently Asked Questions

More Cozy Soups and Noodles

If you make this Asian chicken noodle soup, I’d love to hear how it turned out. Leave a star rating and a comment below, and tell me which noodles and toppings you used.

Looking for your next bowl? My silky sweet corn soup is ready in the same 15 minutes, and Korean rice cake soup (tteokguk) is another comforting, brothy favorite. For more noodles, try my chicken lo mein, or browse all my soup recipes.

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