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.
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
Calories Per Serving: 520 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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
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- 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!