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Asian Chicken Soup in a white bowl on a grey background with a gold spoon and linen off to the side
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5 from 6 votes

Asian Chicken Soup

Asian Chicken Soup is a healthy asian soup recipe you'll love! Loaded with flavors from ginger, garlic, sesame & more! Make it spicy or mild! This soup can be made in the instant pot, slow cooker or on the stove. This soup is paleo, keto, and whole30. You can make it spicy or keep it mild!
Course Main Course
Cuisine Asian
Keyword asian chicken soup, asian soup recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 438kcal
6
WW Freestyle Points 6

Ingredients

Instructions

Stovetop Instructions

  • In a large soup pot, heat olive oil. Pan sear chicken thighs for 4-5 minutes on each side. Once chicken thighs are cooked - remove from pan and set aside on a plate. You may need to do 2 separate batches because there may not be enough room in the pot.
  • Do not drain oil from the pot. Once chicken thighs are cooked, add onion, garlic, carrots and ginger to the pot. Saute until fragrant and onions are translucent, about 5 minutes.
  • While veggies cook - chop chicken thighs into small pieces.
  • Add the cooked chopped chicken back to the pot.
  • Add chicken broth, rice wine vinegar, coconut aminos and red pepper flakes.. Stir and bring to a boil. Once boiling, reduce heat and simmer for 20 minutes.
  • In a separate pot cook your noodles per package directions
  • When ready to eat, stir in chopped bok choy to the soup pot. Allow it to wilt for 2-3 minutes in the soup.
  • Add noodles to your bowl, cover with soup + enjoy!
  • Optional: Garnish with sesame seeds, fresh lime juice or cilantro.

Crock Pot Instructions

  • In a large soup pot, heat olive oil. Saute onion, garlic, and ginger until fragrant and onions are translucent, about 5 minutes. (Note: This step isn’t necessary, you can add to the crock pot raw but we recommend you don’t for best flavor)
  • Add sautéd veggies to the crockpot. Stir in raw carrots.
  • Place whole chicken breasts/thighs on top of vegetables in crock pot. Add chicken broth, rice wine vinegar, coconut aminos and red pepper flakes.
  • Cook on low for 6-8 hours or high for 4-6 hours.
  • When ready to eat, remove chicken from the pot and set aside.
  • In a separate pot on the stove, cook your noodles per package directions.
  • While noodles cook, chop or shred chicken with two forks or a mixer.
  • Stir in shredded chicken and chopped bok choy to crock pot.
  • Add noodles to your bowl, cover with soup + enjoy!
  • Optional: Garnish with sesame seeds, fresh lime juice or cilantro

Instant Pot Instructions.

  • Turn instant pot on Sauté mode for 10 minutes.
  • Heat olive oil in the pan and sauté onion, garlic, and ginger until fragrant and onions are translucent, about 5 minutes.
  • Once cooked, stir in raw carrots. Make sure to really scrape the bottom of the pot and remove any browned bits to avoid a burn notice.
  • Place whole chicken breasts/thighs on top of vegetables in instant pot. Cover with chicken broth, rice wine vinegar, coconut aminos and red pepper flakes.
  • Cover instant pot and set to sealing, ‘Soup’ OR Pressure Cook for 13 minutes.
  • Allow the soup to come to pressure and cook. It should take about 10 minutes to come to pressure, but can take longer if your broth is cold. (Pro Tip: to speed up cooking time, microwave your broth so that it is warm before adding to the pot. This will reduce the time it takes to come to pressure!)
  • Once the soup has cooked, quick release the pressure if you're in a hurry or allow it to naturally release for about 10 minutes, and then quick release the remaining pressure.
  • In a separate pot on the stove, cook your noodles per package directions.
  • While noodles cook, remove chicken from the pot and shred chicken with two forks or a mixer.
  • Stir in shredded chicken and chopped bok choy to instant pot.
  • Add noodles to your bowl, cover with soup + enjoy!
  • Optional: Garnish with sesame seeds, fresh lime juice or cilantro

Video

Notes

Nutrition Facts - Nutrition Facts are an estimate and calculated using ramen noodles. If you are subbing zoodles or spaghetti squash for ramen noodles it will be 32g less carbs per serving, and 140 calories less. The only way for exact nutrition facts is to log this in a nutrition calculator.
Leftover Chicken - You can use this shredded chicken or chicken from a rotisserie chicken to cut the cook time in half. Rather than pan searing the chicken, just sauté veggies and go right to stirring in cooked chicken!
Keto/Paleo/Whole30 - Instead of ramen noodles, use zucchini noodles, spaghetti squash  or even cauliflower rice
Spinach - You can add a couple cups of chopped spinach when the soup is finished cooking. It's a delicious addition!
Broth - Any broth will work in this. You can use bone broth, chicken stock, vegetable stock, etc.
Vegetarian - You could substitute beans for chicken in this recipe and it would be delicious. You'd also need to sub for vegetarian broth.
Chicken - You can make this using chicken tenders or chicken breasts if you prefer. You can also use pre cooked/shredded chicken or a rotisserie chicken!
Other Veggies - You can add mushrooms, leeks, or really any other veggies you like. Feel free to add more carrots or bok choy
Sodium/SaltCoconut aminos and rice wine vinegar are naturally high in salt. Feel free to add more to taste to the soup. I personally wanted to keep this low in sodium so I used small amounts of both, and also used unsalted chicken broth.
Pasta/Rice - You can add orzo, rice or pasta noodles to this and it will be delicious. Cook the pasta separately and then add it to your soup once the soup is completely cooked. (Don't try to add raw pasta in to the soup when it's cooking.. it will turn to mush!) Gluten free pasta will work just fine *If you add pasta it will not be gluten free, paleo or whole30. Quinoa, rice or cous cous will also be delicious!
Spicy - We like this soup with hot pepper flakes sprinkled in and sriracha on top. Feel free to add more or less spice depending on your tastes!

Nutrition Facts

Nutrition Facts
Asian Chicken Soup
Amount Per Serving (2 cups)
Calories 438 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 88mg29%
Sodium 320mg14%
Potassium 1036mg30%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 6g7%
Protein 32g64%
Vitamin A 16020IU320%
Vitamin C 94mg114%
Calcium 223mg22%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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