Poached Chicken Asian Soup

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Poached Chicken Asian Soup Recipe

Poached Chicken Asian Soup

Are you looking for a comforting and versatile soup recipe? Look no further than this delicious and easy-to-make Poached Chicken Asian Soup. With tender poached chicken, hearty egg noodles, mushrooms and bok choy, this soup is perfect for a chilly day or a quick midweek dinner. Plus, you can customise it to your liking with chilli oil, sesame seeds or fresh herbs.

  • Total Time: 20 mins
  • Yield: 4 1x


Units Scale
  • 8 cups chicken stock
  • 2 tbsp tamari (or all-purpose soy)
  • 2 garlic cloves, whole
  • 200g mushrooms, sliced
  • 200g egg noodles
  • 1 bunch of bok choy, halved vertically
  • 2 chicken breasts, poached
  • 1 tbsp sesame oil
  • Fried shallots to serve
  • Chilli oil or sauce to serve (optional)
  • Black and white sesame seeds to serve (optional)


  1. Add the chicken stock, tamari (or all-purpose soy sauce) and garlic cloves to a large pot. Bring to a boil on high heat.
  2. Add the mushrooms and simmer on medium heat for 2 minutes.
  3. Add the egg noodles and bok choy, and cook for a further 2 minutes. Remove the garlic cloves before serving.
  4. Serve the soup topped with poached chicken, a drizzle of sesame oil, fried shallots, chilli oil or sauce and sesame seeds (if using).


MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave. 


  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 15 mins

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