Asian Chicken Noodle Soup
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ C canola oil
  • 2 T butter
  • ¼ C roasted garlic, minced
  • 4 chicken leg & thigh quarters, bone-in, skinless
  • 1 T salt
  • ½ T black pepper
  • 1½ C celery, sliced
  • 1 C carrots, chopped
  • 2 T fresh ginger, minced
  • 1½ C soy sauce
  • ½ C chicken stock
  • 2-3 C water
  • ½ C cilantro, chopped
  • 4 stalks lemongrass (try to keep long for easy removal from broth)
  • 6 bay leaves
  • 1 T crushed red pepper
  • ¼ C sugar
  • 2 limes, zest & juice
  • 16 oz rice noodles
  • 1 head bok choy, thinly sliced
  1. Heat oil and butter in a large pot over medium-high heat. Season the chicken with salt and pepper, then sear the quarters on both sides.
  2. Add the celery, carrots, garlic, ginger, soy sauce, stock, cilantro, lemongrass, bay leaves, red pepper, sugar and zest of 2 limes. Add 2-3 cups water to cover the chicken. Bring to a boil, then reduce to a simmer. Cook until chicken reaches 165F (about 20-30 minutes).
  3. While chicken is simmering, cook the rice noodles in boiling water until tender (about 5 minutes).
  4. When the broth is finished, remove the bay leaves and lemongrass. Shredd the chicken and remove bones from broth.
  5. Divide rice noodles and sliced bok choy among four bowls. Top with chicken broth mixture. Juice ½ lime over each bowl before serving.
Recipe by Savour the Senses at