Peanut Chicken Noodle Soup

Photo: Johnny Autry; Styling: Cindy Barr

If you can't find udon, substitute 6 ounces uncooked spaghetti.

Yield: Serves 6 (serving size: about 1 1/4 cups soup and 1 teaspoon sriracha)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 293
  • Fat: 10.9g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 25.1g
  • Carbohydrate: 25.6g
  • Fiber: 2.1g
  • Cholesterol: 73mg
  • Iron: 1.7mg
  • Sodium: 656mg
  • Calcium: 43mg


  • 14 ounces uncooked fresh udon noodles
  • 1/2 cup unsalted chicken stock
  • 3 tablespoons reduced-fat creamy peanut butter
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (13.5-ounce) can light coconut milk
  • 3 cups skinless, boneless rotisserie chicken breast (about 15 ounces)
  • 3 cups thinly sliced napa cabbage
  • 1/4 cup fresh cilantro leaves
  • 1 small serrano chile, thinly sliced
  • 2 tablespoons Sriracha (hot chile sauce)


  1. 1. Cook noodles according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 cups cooking liquid.
  2. 2. Heat stock and next 4 ingredients in a saucepan over medium-low heat.
  3. 3. Add cooking liquid and chicken to milk mixture; cook 3 minutes or until chicken is heated. Add noodles and cabbage; cook 2 minutes or until cabbage wilts. Sprinkle with cilantro and serrano; serve with Sriracha.
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