Asian Chicken Noodle Soup


We are feeling like some soup tonight, but want something a little out of the ordinary. That tells me we want Asian Chicken Noodle Soup. This recipe was inspired by Jamie Oliver, but has evolved into a family favorite to be made a certain way. It has funky flavors of the far east,  the crunchiness of fresh vegetables, and the comfort of chicken noodle soup. Please stand by while I think about how I make this soup.

Asian Chicken Noodle Soup


  • 3 qts. Low Sodium Chicken broth
  • 8 ounces thin spaghetti
  • 1 pound chicken breasts
  • 1/2 cup cashew pieces
  • handful baby spinach
  • handful snow peas
  • 1 red bell pepper
  • 1 carrot
  • 1 jalapeno
  • 1 lime
  • 2 Tbsp minced fresh ginger
  • 3 Tbsp soy sauce
  • 1 Tbsp Chinese 5 spice powder
  • salt and pepper


  1. Cut the chicken breasts into half inch strips
  2. Sprinkle with five spice powder
  3. Heat olive oil in skillet until shimmering
  4. Add chicken and cook until well browned on all sides
  5. Meanwhile, mince the ginger
  6. Dice carrot
  7. Dice red bell pepper
  8. Dice jalapeno
  9. Squeeze lime into juice
  10. Toast cashews for 5 minutes in 350 degree oven
  11. Pour chicken broth into pot and turn heat to medium high
  12. Once it is boiling, add carrot and ginger, boil 5 minutes
  13. Add carrot, red bell pepper, jalapeno, snow peas, and chicken
  14. Break spaghetti in half and add to pot
  15. Cook until tender, 5 minutes or so
  16. Remove pot from heat
  17. Stir in lime juice and soy sauce
  18. Place a handful of baby spinach into each bowl
  19. Ladle soup on top of spinach
  20. Add cashews to top of soup

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