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Asian Inspired Chicken Noodle Soup

  • Author: Michelle
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


  • 2 tbsp avocado oil
  • 1 lb chicken breast, diced
  • 1 tsp salt, divided
  • 1/4 tsp black pepper (omit for AIP)
  • 1/2 onion, diced
  • 1 thumb ginger, peeled and grated
  • 3 cloves garlic, minced
  • 1/2 cup carrots, sliced thin
  • 2 cups mushrooms, sliced thin
  • 1 head baby Bok Choy, chopped
  • 5 1/2 cups chicken broth
  • Juice of one lime
  • 2 tbsp coconut aminos
  • 1 tsp fish sauce
  • 2 bricks gluten-free ramen (see notes for AIP)
  • 2 tbsp green onion, chopped


  1. Using a large, deep pot, heat the oil over medium heat. Add the chicken and lightly season with salt and pepper. Saute for 3-4 minutes on each side until cooked through to 165 F. Set aside.
  2. Using the same pot, saute the onion, garlic and ginger for 4-5 minutes or until the onion is lightly translucent. Add the carrots and mushroom and saute for another 3-4 minutes or until lightly tender. Add the bok choy and saute for another minute to lightly wilt.
  3. Pour in the broth, lime juice, coconut aminos, fish sauce, and add the chicken back in. Bring the pot to a boil and reduce to a simmer for 15 minutes.
  4. Add the ramen into the pot and use tongs to break it up. Stir until fully cooked. This will take only a few minutes.
  5. Serve the soup topped with green onion, and salt and pepper to taste.


For AIP, add 1 pack of Sweet Potato Glass noodles instead of the ramen.

All nutrition facts are estimated and will vary.

  • Prep Time: 15
  • Cook Time: 40


  • Serving Size: 1
  • Calories: 324
  • Fat: 11.3g
  • Carbohydrates: 25.5g
  • Fiber: 2.1g
  • Protein: 31.4g

Keywords: asian chicken soup, chicken noodle soup