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Asian Inspired Chicken Noodle Soup

Print Recipe
Keyword asian chicken soup, chicken noodle soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 324
Author Michelle

Ingredients

  • 2 tbsp avocado oil
  • 1 lb chicken breast diced
  • 1 tsp salt divided
  • ¼ tsp black pepper omit for AIP
  • ½ onion diced
  • 1 thumb ginger peeled and grated
  • 3 cloves garlic minced
  • ½ cup carrots sliced thin
  • 2 cups mushrooms sliced thin
  • 1 head baby Bok Choy chopped
  • 5 ½ 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

Instructions

  • 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.
  • 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.
  • 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.
  • Add the ramen into the pot and use tongs to break it up. Stir until fully cooked. This will take only a few minutes.
  • Serve the soup topped with green onion, and salt and pepper to taste.

Notes

For AIP, add 1 pack of Sweet Potato Glass noodles instead of the ramen.
All nutrition facts are estimated and will vary.

Nutrition

Serving: 1g | Calories: 324kcal | Carbohydrates: 25.5g | Protein: 31.4g | Fat: 11.3g | Fiber: 2.1g