4 Easy Noodle Soups… You Won't BELIEVE How Simple! | Marion’s Kitchen
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Chicken noodle soup is a comforting dish enjoyed in many cultures, but in Japan, it often incorporates local flavors like ginger and soy sauce. This immune-boosting version is perfect for colder months, providing warmth and nourishment. The soup has evolved globally, with variations appearing in different cuisines, yet retains its essence as a healing dish.
Ingredients
- ●chicken
- ●noodles
- ●carrots
- ●celery
- ●onion
- ●garlic
- ●ginger
- ●mushrooms
- ●spinach
- ●chicken broth
- ●soy sauce
- ●green onions
- ●pepper
- ●salt
- ●sesame oil
Instructions
- 1Boil water in a large pot.
- 2Add chicken and cook until no longer pink, about 15 minutes.
- 3Remove chicken, let cool, then shred.
- 4In the same pot, add chopped onion, garlic, and ginger; sauté until fragrant, about 3 minutes.
- 5Add sliced carrots, celery, and mushrooms; cook for 5 minutes until softened.
- 6Pour in chicken broth and bring to a simmer.
- 7Add noodles and cook according to package instructions.
- 8Stir in shredded chicken and spinach; cook until spinach wilts, about 2 minutes.
- 9Season with soy sauce, sesame oil, pepper, and salt to taste.
- 10Garnish with chopped green onions before serving.
Ingredient Alternatives
noodles
Healthier: zucchini noodles
Cheaper: rice noodles
Zucchini noodles are lower in carbs and calories.
chicken broth
Healthier: homemade broth
Cheaper: vegetable broth
Homemade broth is fresher and can be lower in sodium.
soy sauce
Healthier: tamari
Cheaper: coconut aminos
Tamari is gluten-free and coconut aminos are lower in sodium.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier with more beneficial fats.
Techniques
sautéingboiling
Equipment
large potcutting boardknifeladle
🌶️🌶️🌶️Lowsoygluten
Also Known As
Chicken Noodle SoupJapanese Chicken Soup
Ingredients
- ●1 lb boneless, skinless chicken thighs
- ●4 cups chicken broth
- ●1 can (14 oz) coconut milk
- ●2 tbsp red curry paste
- ●2 tbsp soy sauce
- ●1 tbsp fish sauce
- ●1 tbsp brown sugar
- ●1 tsp ground ginger
- ●2 cloves garlic, minced
- ●1 cup bean sprouts
- ●1 cup sliced mushrooms
- ●1 red bell pepper, sliced
- ●8 oz rice noodles
- ●2 green onions, chopped
- ●1 lime, cut into wedges
- ●Fresh cilantro for garnish
Instructions
- 1Place the chicken thighs in the slow cooker.
- 2In a bowl, mix together the chicken broth, coconut milk, red curry paste, soy sauce, fish sauce, brown sugar, ground ginger, and minced garlic.
- 3Pour the mixture over the chicken in the slow cooker.
- 4Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- 5Once cooked, remove the chicken and shred it with two forks.
- 6Return the shredded chicken to the slow cooker.
- 7Add the bean sprouts, sliced mushrooms, and red bell pepper to the slow cooker and stir to combine.
- 8Cook on high for an additional 30 minutes until the vegetables are tender.
- 9Meanwhile, cook the rice noodles according to package instructions and drain.
- 10To serve, place a portion of rice noodles in a bowl, ladle the soup over the noodles, and garnish with green onions, lime wedges, and fresh cilantro.
Equipment
slow cookerbowlpot for noodles
🌶️🌶️🌶️Low
This dish is a quick and easy version of traditional Thai noodle soup, perfect for a comforting meal.
Ingredients
- ●2 cups chicken broth
- ●1 cup water
- ●1 tablespoon soy sauce
- ●1 tablespoon fish sauce
- ●1 teaspoon lime juice
- ●1 teaspoon sugar
- ●1 tablespoon vegetable oil
- ●1 cup cooked chicken, shredded
- ●2 cups rice noodles
- ●1 cup mixed vegetables (carrots, bell peppers, snap peas)
- ●2 green onions, sliced
- ●1/4 cup fresh cilantro, chopped
- ●1 red chili, sliced (optional)
Instructions
- 1In a large pot, combine chicken broth and water. Bring to a boil over medium heat.
- 2Add soy sauce, fish sauce, lime juice, and sugar to the pot. Stir well to combine.
- 3Heat vegetable oil in a separate pan over medium heat. Add mixed vegetables and sauté for 3-4 minutes until tender.
- 4Add the cooked chicken to the pot and let it simmer for 5 minutes.
- 5Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
- 6Once the chicken is heated through, add the cooked noodles to the soup pot.
- 7Stir in the sautéed vegetables and let everything simmer together for another 2-3 minutes.
- 8Serve hot, garnished with sliced green onions, fresh cilantro, and red chili if desired.
Equipment
large potpanstrainerserving bowls
🌶️🌶️🌶️Low
Ingredients
- ●200g wonton wrappers
- ●300g BBQ pork, sliced
- ●150g egg noodles
- ●4 cups chicken broth
- ●2 cups water
- ●2 green onions, chopped
- ●1 tbsp soy sauce
- ●1 tsp sesame oil
- ●1/2 tsp white pepper
- ●1/2 tsp salt
- ●1 cup bok choy, chopped
Instructions
- 1In a pot, bring the chicken broth and water to a boil.
- 2Add the sliced BBQ pork to the boiling broth and let it simmer for 5 minutes.
- 3In a separate pot, cook the egg noodles according to package instructions, then drain and set aside.
- 4Add the wonton wrappers to the broth and cook for about 3-4 minutes until they float to the top.
- 5Stir in the soy sauce, sesame oil, white pepper, and salt into the broth.
- 6Add the chopped bok choy and cook for an additional 2 minutes until wilted.
- 7In serving bowls, place a portion of the cooked egg noodles.
- 8Ladle the hot soup with wontons and BBQ pork over the noodles.
- 9Garnish with chopped green onions before serving.
Equipment
potstrainerserving bowls
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