Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Asian Chicken Noodle Soup

Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.

Cooking Light AUGUST 2004

  • Yield: 8 servings (serving size: 1 cup)


  • 1 tablespoon vegetable oil
  • 1 tablespoon bottled minced garlic
  • 1 tablespoon bottled grated ginger
  • 2 stalks fresh lemongrass, peeled
  • 2 cups water
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 pound chicken breast tenders, cut into bite-sized pieces
  • 4 ounces uncooked angel hair pasta
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 2 green onions, thinly sliced
  • 1 red chile pepper, finely chopped


Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 17%
  • Fat: 5.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 2.5g
  • Protein: 32.6g
  • Carbohydrate: 23.9g
  • Fiber: 1g
  • Cholesterol: 66mg
  • Iron: 2.1mg
  • Sodium: 738mg
  • Calcium: 31mg

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Asian Chicken Noodle Soup Recipe