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Asian Chicken Noodle Soup

One night I didn’t have any noodles for my chicken soup, so I gave it a twist with wonton wrappers. It was great! Don’t skip the celery leaves; they bring great flavor to this Asian chicken soup. —Noelle Myers, Grand Forks, North Dakota
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    10 servings (2-1/2 quarts)


  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon sesame oil
  • 3 medium carrots, sliced
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 1/3 cup teriyaki sauce
  • 1/4 cup chili garlic sauce
  • 1 package (14 ounces) wonton wrappers, cut into 1/4-inch strips
  • 2 cups sliced fresh shiitake mushrooms
  • 1/3 cup chopped celery leaves
  • 1/4 cup minced fresh basil
  • 2 tablespoons minced fresh cilantro
  • 2 green onions, sliced


  • In a Dutch oven, cook chicken in oil over medium heat until no longer pink. Remove and keep warm. In the same pan, saute the carrots, celery and onion until tender. Stir in the broth, teriyaki sauce, garlic sauce and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  • Add the wonton strips, mushrooms, celery leaves, basil and cilantro. Cook and stir for 4-5 minutes or until wonton strips and mushrooms are tender. Sprinkle with green onions.
Nutrition Facts
1 cup: 227 calories, 4g fat (1g saturated fat), 44mg cholesterol, 1344mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 19g protein.

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Average Rating:
  • Sylvia
    Jan 20, 2021

    The recipe caught my eye and my attention right away. I made it immediately with what I had on hand. Which was mostly everything except garlic chili sauce or wonton noodles and teriyaki sauce. I used crushed fresh garlic and a 1/4 tsp of powdered fresh California chili. And for the noodles, I subbed mograbie couscous which is a wheat product but will not clump or thicken the soup in reheating time. Teriyaki improv was soy sauce and a tablespoonful of ponzu sauce. I tasted it as I started the simmer. It was really good. I think this will be a winter staple in my kitchen. Thanks for a flexible recipe. Sylvia

  • Nichola
    Sep 19, 2020

    Amazing!!! I made it gluten free for my allergy, I used rice noodle linguine and gluten free soy sauce and Worcester I also sautéed garlic with onion after cooking the chicken. I used "better than bouillon" chicken with 6 cups of water, instead of chicken broth. It was sooo good.

  • Jo
    Jul 1, 2020

    Wow! This was fantastic!!! I cut the chili garlic sauce in half for kids, and it was still grrrrreat!!! Thank you!!!

  • recipehound54
    Apr 11, 2020

    My husband's comment: "This is fantastic!" I made the recipe as directed with all ingredients listed and following recipe instructions, other than adding a little more chicken broth to cut the spiciness a bit. It was delicious: spicy and flavorful. It was a little too spicy for my taste and so I would cut that back a little next time and offer extra chili garlic sauce on the side to those who want the extra kick. I had the same issue that a couple of reviewers had: noodles that clumped together into big chunks. Next time I may try briefly toasting the strips spread out on a cookie sheet in a moderate temp. oven and then stirring them in. Crispy wonton strips sound better to me. For those who could not locate chili garlic sauce: I had to search in the Asian food section in my supermarket. The kind I bought looked like and had the texture of a pico de gallo sauce. Bottom line, my husband is thrilled to have leftovers if they taste as good as this soup! :)

  • swim1
    Mar 2, 2020

    It had a great taste. The noodles clumped Together even though I Dropped small A few at a time. I cut back on the noodles. Also when I want to reheat it turned into a thick paste.

  • Brossi
    Jun 24, 2017

    Outstanding soup! Just loved it! Couldn’t find chilli garlic sauce, so used 2 tbs Hot Chilli Sauce and 2 heaped tsps of minced garlic. Didn't use mushrooms as I don't like them. The flavour was fantastic! Didn’t use the wonton wrappers for the noodles; used vermicelli noodles instead. Added capsicum and fresh chilli because I like lots of vegies. This could now be my favourite soup. I actually cooked this in the slow cooker - just put the chicken breasts in and then shredded them when they were cooked. I love tasty and flavoursome soups and this one exceeded my expectations! Thanks for an amazing soup and a new favourite too! 10/10.

  • mzgrinder
    Sep 17, 2016

    Very good, but way to hot for us. Didn't have "chili sauce" so used Sambal Oelek. I don't know it to be that much hotter than "chili sauce" when using in cooking. Will make again and try using like a Frank's RedHot SWEET chili sauce or maybe just less "chili sauce". Stayed tuned for update.

  • jbug827
    Feb 1, 2016

    This soup was fabulous and a HUGE hit with my whole family. Two of us are lightweights when it comes to heat, so I only used 1T. of the chili garlic sauce which was perfect for us. The others added a spoonful to their bowls to kick up the heat. I also only used 8 oz. of wonton wrappers. After reading other reviews, I added them a little at a time, stirring as I dropped them in. No problems with sticking and I didn't find them to be soggy at all - just like cooked pasta. This one definitely makes it into our "keeper file".

  • colonialpast
    Jun 11, 2015

    Great flavor and easy enough to make. The wonton wrappers do get soggy. For an easy fix either buy fried wonton strips or fry the wrappers and make your own. I served this soup and kept the wontons on the side and let everyone add their own. This way the wonton strips kept their integrity and added the extra crunch texture everyone seemed to love. The author is absolutely right - DO NOT skip the celery leaves!

  • toolbarsco
    Nov 26, 2014

    We loved this soup--it is tasty and has a nice kick to it. It will be a regular item on the menu at our house!