Easy Chicken Noodle Soup

“A quick and easy dinner that's tasty, economical and doesn't leave you with too many dishes to wash! An Asian Style Chicken Noodle Soup. Submitted for "Dining on a Dollar Contest" using contest ingredients - November 2008. Add the red pepper flakes as an option if you like a hotter style soup, or alternately use a small red chilli finely diced and add with the chopped onion.”

Ingredients Nutrition

  • 1 garlic clove, finely minced (can use bottled minced garlic)
  • 2 teaspoons sesame oil
  • 12 cup frozen cut green beans
  • 1 carrots, finely julienned or 1 carrot, very finely sliced
  • 1 small onion, finely chopped
  • 2 cups chopped cabbage (chinese cabbage) or 2 cups wombok cabbage (chinese cabbage)
  • 1 tablespoon vegetable oil or 1 tablespoon peanut oil
  • 2 cooked chicken breasts, shredded
  • 1 tablespoon soy sauce
  • 2 (3 ounce) packets ramen noodles, discard seasoning sachets (also referred to as instant noodles)
  • 6 cups chicken stock
  • 12 teaspoon dried red pepper flakes (optional)
  • 14 cup chopped cilantro leaf (optional)
  • salt and pepper


  1. In a small bowl combine the 2 teaspoons of sesame oil with the minced garlic- set aside.
  2. Using a large stockpot or saucepan, heat the vegetable or peanut oil and then add the carrot, onion and cabbage.
  3. Gently stir-fry until the vegetables have softened slightly - around 3-5 minutes.
  4. Add the chicken stock, soy sauce, shredded chicken and green beans. Bring to the boil.
  5. Once the soup is to the boil, add the sesame soaked garlic and the 2 packets of ramen noodles (do not use the seasoning sachets) and boil until the noodles are cooked. Approx 5 minutes. Stirring occasionally.
  6. Season with salt and pepper to taste. Stir thru the cilantro (if using). Serve and enjoy!

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