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Reinventing the classic chicken soup with this Ginger Peanut Chicken Noodle Soup. Gingery chicken broth, mixed with shredded chicken, veggies, fresh egg noodles, and topped with salty roasted peanuts. This soup is warming, cozy, and just a little bit spicy. Great for cold winter nights when you need a healthy meal that’s easy to prepare and delicious too. Bonus? Leftovers make for a great lunch the next day!
This is the time of year when soup is on the menu almost every other day. The days are short, and the nights are long and cold. It’s the coziest time of year, and around here that means plenty of soup. The last few days have been bitter cold with blistering wind and snow. It’s pretty much the scene out of a classic Christmas movie, and I love it.
It’s going to be hard to leave my snowy little town next week for NYC, but I’m so excited to be heading back to the city to host my very first holiday party. If you follow on Instagram then you may have seen this, but I’m hosting a holiday cocktail party where I’ll be sharing entertaining tips and tricks, as well as a brand new cocktail recipe. If you happen to live in the city, or be just in town, grab your tickets here. I cannot wait to meet you all!
Travel next week (DEN to NYC, then NYC to LA) means lots of running around this week, cooking, writing, and hopefully doing some holiday shopping. With a busy schedule I’m leaning on super easy, but healthy recipes, like today’s soup, to cook up for dinner. There’s really nothing I love more after a long day than relaxing with a bowl of soup…and maybe a good Hallmark Christmas move too.
I’ve always had a huge soft spot for a good bowl of chicken noodle soup. The Panera bread version used to be one of my all time favorites. Mostly because I loved the bread bowls and the extra thick egg noodles.
Chicken noodle soup is a classic, it’s so good.
Classic is great, but sometimes I love switching things up too.
Enter this Asian inspired chicken noodle soup that’s just as delicious, is crazy simple, and beyond perfect.
The major difference in this chicken noodle soup is all in the broth. Instead of flavoring it with classic herbs, this broth is flavored with sesame, ginger, and soy sauce. It’s a spicy, salty, savory combo, and I love the twist.
Here is how this works.
Sear your chicken breast in a little sesame oil. Add the ginger, some shallots, and garlic. Now pour in chicken broth and add a touch of soy sauce and a splash of fish sauce (promise this is not as gross as it may sound, add it). Simmer this all together until the chicken is cooked through and the flavors have had time to mend together.
Shred the chicken, add some baby bok choy or spinach, taste, adjust. Serve the soup over a bowl of egg noodles and top with plenty of roasted salted peanuts.
Simple as that, but so delicious and so flavorful.
Whenever I do any kind of noodle soup I prefer to always keep the noodles separate from the broth. When you stir the noodles into a brothy soup they end up soaking up a lot of liquid as they sit in the broth. In turn, you get soggy noodles and brothless soup.
Not good.
So keep the noodles separate from the broth. When ready to serve, add them to your soup bowls and pour over the steaming hot broth. The heat from the broth will warm the noodles. Plus, this way you can fill your bowl with as many noodles as you’d like.
This is a great dinner for busy nights when you’d like something comforting, but healthy too. It’s also great if you have house guests, and know that you’ll be needing to serve lunches and dinners. You can keep the broth on the stove or in the slow cooker all day long, then just boil some noodles and serve! Either way, enjoy this soup sometime soon, while the weather is chilly!
If you make this soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Ginger Peanut Chicken Noodle Soup
Servings: 4
Calories Per Serving: 560 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons sesame oil
- 1 bone in, skin on, chicken breast
- 1 inch fresh ginger, grated
- 1 shallot, chopped
- 2 cloves garlic, minced or grated
- 6 cups low sodium chicken broth
- 1/4 cup low sodium soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons honey
- 4 baby bok choy or baby spinach, roughly chopped
- 1 pound egg noodles
- 1/2 cup roasted peanuts, roughly chopped
- jalapeños, green onions, and lime, for serving
Instructions
- 1. Heat the sesame oil in a large pot over high heat. When the oil shimmers, add the chicken sear on both sides, about 5 to 8 minutes per side. Reduce the heat to low, add the ginger, shallot, and garlic. Cook another 1 minute, until fragrant. Add the broth, soy sauce, fish sauce, and honey. Simmer over medium heat for 15-20 minutes or until the chicken is cooked through,2. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the noodles until al dente, according to package directions. Drain. 3. Remove the chicken breast from the soup. Shred the chicken and discard the bone and skin. Stir the shredded chicken and greens into the soup, cooking another five minutes. Taste and season with salt and pepper. 4. Divide the noodles among bowls and pour the soup overtop. Top each bowl with peanuts, jalapeños, green onions, and a squeeze of lime juice. Enjoy!
Hi Tieghan,
I work in an autistic class grades K-2 and and today was really brutal. I normally go home and just make the easiest (and not always the most nutritious) dinner. The stress often makes me crave junk food and I always feel horrible when I give in to that temptation. Today was different though. It was the first snowfall of the season and I really wanted to reward myself with something special for dinner. I always wanted to make Asian inspired chicken noodle soup and thought this would be the perfect day to try. I also wanted something nutritious because there are so many things going around and I’ve been trying to build up my immune system. Anyway, it was so comforting and delicious. It made me feel so much better. You are really making a difference in people’s lives. Thank you so much for all that you do.
Ronnie
Hi Ronnie! I am so glad this recipe turned out so well for you. It is so amazing that you’re teaching autistic children, truly! I hope you have a great rest of your week and love some other healthy and easy recipes on my blog!
SO yummy. Simple and delicious!!
Thank you so much Lily!
I’m wondering if a) I can make this minus the chicken and b) if I do, can I cook the noodles directly in the soup broth? Like, add them 6 minutes before the soup is done?
Hi! Yes, you can omit the chicken and yes, you can also cook the noodle sin the broth. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Soup season is the best, this looks so flavorful and delicious!
Agreed! I hope you try this!
This looks so comforting and delicious! Love the addition of peanuts on top 🙂
Thank you Brittany!
How can I make this in the instant pot?
Add everything to the instant pot and cook on high pressure for 12-15 minutes. Boil the boodles separately and serve with the soup. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Used the leftover remains of a rotisserie chicken, skipped the jalapeño, and used chicken bone broth as an experiment. My 2 and 5 year olds DEVOURED. It’s so delicious!!!
That is so amazing! I am so glad they loved this soup, Ashley! Thank you!
This soup so warms my heart. Not only does it sound delicious, your photos are also absolutely gorgeous. I’m always inspired by your posts and your photography. Thanks so much for all your hard work to share your recipes!
Thank you so much Linger! I am so glad you like this!
Love the idea of this soup. And, it certainly is soup weather where I am.greatflavors here.
Thank you so much Joyce! I am so glad you like this recipe!
How would you cook the chicken for the soup if the chicken is uncooked?
HI! The chicken in this recipe should be added raw right to the soup broth. Cook the chicken in the soup. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Could I use a shredded roasted chicken instead?
Sure! That cook, shredded chicken will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
In nyc right now, as I told you I’d be. I’m still sooo bummed I’ll miss your event! This soup screams December comfort.
Awh man! I so wish you could have made it, but I am sure there will be more! I hope you have an amazing time in NYC!
This warms my heart….soooo delicious looking and on my list to make. I totally agree with you and the noodles! Great tip there. Brilliant!
Thank you so much Karen!
This is a “why didn’t I think of that???” recipe! Thank you so much, your recipes are all winners and we need COZY and HEALTHY. I don’t eat meat, your recipes are always easy to adapt (extra veggies, beans or tofu). Safe travesl.
YES! I hope you love this recipe, Lori! Thank you so much!
Good Morning,
This soup looks amazing. I have a medical condition and was just informed to drink Ginger tea, so this is close, right? 🙂 🙂
My portion will not have Jal peppers but the rest looks great.
I do not have Fish Sauce on hand, what can i sub for it, today?
Also a fav pasta I serve most often is Barilla Bucatini, so that is what I will be using.
Thank you T, very much.
HI! You can use soy sauce in place of the fish sauce. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?