Light Asian Chicken Noodle Soup



If you spend a few minutes around these parts, it’s not difficult to figure out that I love soups and stews. In fact, I can say with a pretty high level of certainty that I could eat soup every day of the week, and never get sick of it.

This recipe instantly stood out to me (and not just because Shawnda takes exponentially better pictures of soup than I do, though she does). I loved that this soup was healthy and colorful, and I always enjoy Asian ingredients like these (except when I was pregnant. You know how they tell you ginger helps with nausea? Yeah, ginger was the only thing that made me nauseous). The other great part about this soup is that snow peas are added in at the last minute, and they provide a great crunch and freshness to the soup. Soup is often mushy by nature, and this way you can get some texture without the addition of crackers.

This soup is light and fresh, but also manages to be filling. I absolutely loved it, and I can’t wait to make it again soon.



Light Asian Chicken Noodle Soup

7 thoughts on “Light Asian Chicken Noodle Soup

  1. I’ve been a soup FIEND lately and also tagged this from Shawnda. Chicken soup itself doesn’t really appeal to me, but an Asian riff? Now that’s something to crave.

  2. I love that you often post Asian-flair recipes. That’s a flavor my family tends to really enjoy. I could certainly use some lighter recipes – the scale was scary this morning after a weekend of cocktails, burgers, and Chocolate-Peanut Butter snack mix. . . . I also love that the crunch texture comes from peas instead of crackers. Great idea!

  3. Yum, looks good! I could also eat soup all week… as long as it’s different kinds, of course! Hard to pick a favorite kind of soup, so I like trying all new stuff.

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