Give yourself a warming lift with this simple but delicious 20-minute chicken soup packed with Asian flavours. It’s served with bok choy so no other sides required!
This Poached Chicken Asian Soup is delicious, comforting and easy to make. With tender poached chicken, egg noodles, mushrooms and bok choy in a garlic-infused broth, this soup is perfect for a chilly day or a quick midweek dinner. This dish is also highly versatile – you can swap out the veggies for whatever you need to use up, and add your choice of garnish.
Even better, it’s on the table in just 20 minutes, so perfect for busy days. I like to serve this soup with store-bought crispy fried shallots, a drizzle of chilli oil and a sprinkling of sesame seeds. Fresh herbs such as coriander (cilantro) would also work well. You can freeze the soup (without the fresh veggies) for up to 3 months, so keep some on hand for when you need a warming lift.
Can you make Poached Chicken Asian Soup ahead of time?
Yes, Poached Chicken Asian Soup can be made ahead of time and refrigerated for up to 3 days. It can also be frozen for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
Is Poached Chicken Asian Soup suitable for leftovers?
Yes, Poached Chicken Asian Soup is great for leftovers and can be refrigerated for up to 3 days, or frozen for up to 3 months.
If you enjoyed Poached Chicken Asian Soup, I think you’ll love:
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Wonton Dumpling Soup Recipe
Deconstructed Wonton Soup Recipe
Cheat’s Beef Pho Recipe
Coconut Red Curry Noodle Soup Recipe
Poached Chicken Asian Soup
Share Pin Recipe PrintIngredients
- 2 litres (8 cups) chicken stock
- 2 tbsp tamari or all-purpose soy sauce
- 2 garlic cloves, whole
- 270 g (3 cups) sliced mushrooms
- 200 g (7 oz) egg noodles
- 1 bunch bok choy, halved lengthways
- 2 boneless, skinless chicken breasts, poached and shredded
- 1 tbsp sesame oil
- Crispy fried shallots, to serve (optional)
- Chilli oil or chilli sauce, to serve (optional)
- Black and white sesame seeds, to serve (optional)
Instructions
- Start the broth – Add the chicken stock, tamari (or all-purpose soy sauce) and garlic cloves to a large pot over high heat and bring to the boil.
- Add the mushrooms – Add the mushrooms, reduce the heat to medium and simmer for 2 minutes.
- Add the noodles and bok choy – Add the egg noodles and bok choy and cook for a further 2 minutes. Remove the garlic cloves before serving.
- Serve – Serve the soup topped with poached chicken, a drizzle of sesame oil, crispy fried shallots, chilli oil or sauce and sesame seeds (if using).
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Trish says:
Do you poach the chicken in the broth
Nicole says:
Hi Trish, this recipe actually uses pre-poached chicken, but here are some instructions:
For perfectly poached chicken, take the chicken out of the fridge and leave it at room temperature while you boil the water to poach the chicken. Fill a large pot (wide enough to hold the chicken breasts in one layer) with enough water to cover the chicken breast by at least 6 cm. Bring to the boil. Add the chicken breast to the boiling water using tongs, ensuring it’s in a single layer. Bring back up to the boil and immediately remove the pot from the heat. Keep the lid on and allow the chicken to sit for 30 minutes. (The chicken can be left for up to 45 minutes without risk of it overcooking and drying out.) Note: Don’t add salt, or any stock powders containing salt, to the water because this results in tough chicken!
Hope this helps! ❤️ Nic x
Salena says:
How do recommend to poach chicken i have never done that before.
Nicole says:
Hi Selena, here are some tips for you – hope they help! Nic x
For perfectly poached chicken, take the chicken out of the fridge and leave it at room temperature while you boil the water to poach the chicken. Fill a large pot (wide enough to hold the chicken breasts in one layer) with enough water to cover the chicken breast by at least 6 cm (2½ inches). Bring to the boil. Add the chicken breast to the boiling water using tongs, ensuring it’s in a single layer. Bring back up to the boil and immediately remove the pot from the heat. Keep the lid on and allow the chicken to sit for 30 minutes. (The chicken can be left for up to 45 minutes without risk of it overcooking and drying out.) Note: Don’t add salt, or any stock powders containing salt, to the water because this results in tough chicken!
alyssataylor78 says:
this looks amazing