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Asian Chicken Noodle Soup

Comforting chicken noodle soup gets a new spin with gluten-free ingredients and savory Asian flavors.

Serves 4
Ready in 17 mins
Prep time 7 mins
Cooking time 10 mins
379 calories per serving


> 6 cups low sodium chicken broth
> 5 tbsp gluten-free soy sauce
> 1/4 cup lime juice
> 1/2 (16 oz) box rice noodles
> 4 large eggs
> 1 tsp red pepper flakes
> 1 tbsp peanut oil
> 1/2 red onion
> 1/2 head bok choy
> 1 cup edamame


Bring chicken broth to a simmer and stir in soy sauce and lime juice. Place the rice noodles in a large bowl and pour boiling water over them until they are completely submerged. Let stand 6 min., stirring frequently, and drain.
Meanwhile, beat the eggs with the red pepper flakes and season with salt (in moderation) and pepper. Heat peanut oil in a skillet. Pour the egg mixture in the pan and cover with a lid. Cook 4 min. on low heat. Remove from the pan and cut into ¼-inch thick strips. Slice the red onion and the bok choy.
Add the rice noodles to simmering broth. Meanwhile, Divide the bok choy and edamame into 4 soup bowls. Top each with broth. Garnish with omelet strips and red onion. Serve immediately.

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