This Asian Chicken Noodle Soup is a tasty dish that is not difficult to make, and also a great gluten free meal as it’s made with Rice Noodles which are naturally gluten free. Fish sauce and lime juice pair well and create an Asian flavor while the pan fried chicken is the main event!

What kind of Noodles to use?

Rice noodles are used in this recipe. Rice noodles are made with rice flour and can be somewhat transparent and chewy or soft depending on how long you cook it (as is with a lot of noodles). They are usually gluten free, so if you are looking for a gluten free noodle option, check the ingredients to confirm.

There are different types of rice noodles depending on their shape – some are thin and skinny, some are thick and flat, and some of them are made in to sheets to wrap things in.

If you are going to use rice noodles, you will need to presoak them in water before you cook with them. Other noodles usually require boiling them first, but if you do that with rice noodles they will become too mushy.

To learn more about the different types of Asian noodles, check out my post here!

The kind of Rice Noodles I used this time is A Taste of Thai:

How many calories in Chinese chicken noodle soup?

Technically this dish should serve 4, however, my boyfriend and I are monsters so when I make this it serves 2! If you’re eating this as 4 servings, each serving is about 320 calories. If you’re eating this as 2 servings, each serving is about 640.

Of course this highly depends on the actual ingredients (ex: chicken broth, noodles, cooking oil/fat of choice) you choose, so be sure to do some calculations beforehand if you want to be super exact.

How to make Asian chicken noodle soup

Ingredients

• 32 oz of chicken broth
• 8 oz mushrooms, sliced
• 5 oz baby spinach
• 8 oz rice noodles
• 1 egg (optional)
• 1 tbsp cooking oil / fat of choice
• 4 boneless skinless chicken thigh
• 2 tbsp fish sauce
• 1 tsp lime juice
• 2 scallions, chopped
• Salt, as desired

Instructions

Prep ingredients first. Season chicken with salt, chop scallions, slice mushrooms.

Heat chicken broth in a soup pan on high heat. While waiting for this to boil, you can also make the noodles and the chicken. But pay attention to the chicken broth because once boiling, lower heat and add mushrooms and spinach.

In another pot, follow the rice noodles instructions for cooking. (For the one I use, I heat up about 4 quarts of boiling salted water and cook for about 5 minutes or until noodles are softened to liking.) If you choose to add an egg to this dish, feel free to poach your egg along with the noodles, but make sure to be careful when cooking it so you don’t accidentally destroy it! Drain and remove from water, set aside.

Heat up a cooking pan on medium high heat, add cooking oil / fat of choice. Add the chicken thighs and let it cook on one side undisturbed for 5 minutes. Flip chicken and continue to cook for 7 minutes, or until no longer pink and then remove from heat. If you want to have it cook a little faster or just to confirm chicken is cooked thoroughly – you can slice it a little (not all the way thru).

Remove broth from soup and stir in fish sauce and lime juice. Assemble rice noodles, soup with mushrooms and spinach, chicken in to bowls. Sprinkle with scallions and serve!

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If you’re looking for more delicious gluten free noodles – check out my Soba Noodles with Glazed Tofu and Stir Fried Veggies (Gluten Free, Vegan) recipe!

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