Description
A flavorful and spicy ground chicken noodle soup with Asian-inspired flavors, perfect for a quick weeknight meal.
Ingredients
Scale
- 8 ounces thin wheat noodles
- 1 pound ground chicken
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup yellow onion, diced
- 1 red bell pepper, sliced
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon gochujang
- 1 teaspoon rice vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions, cut into 2-inch pieces
- 1 tablespoon chopped fresh cilantro or parsley for garnish
Instructions
- Cook the noodles according to the package directions until just tender. Drain and set aside.
- Heat the sesame oil and olive oil in a large pot over medium heat.
- Add the ground chicken and cook until browned, breaking it up into small crumbles as it cooks.
- Stir in the garlic, ginger, and diced onion, and cook for 2 to 3 minutes until fragrant.
- Add the sliced red bell pepper and cook for 2 minutes.
- Pour in the chicken broth and water.
- Stir in the soy sauce, chili garlic sauce, gochujang, rice vinegar, salt, and black pepper.
- Bring the soup to a gentle boil, then reduce the heat and simmer for 10 minutes.
- Add the cooked noodles and green onions to the pot and simmer for 1 to 2 minutes more.
- Ladle into bowls and garnish with fresh cilantro or parsley before serving.
Notes
- Adjust the chili garlic sauce and gochujang to control the spice level.
- You can substitute ground turkey or pork for chicken if preferred.
- For a vegetarian version, use tofu and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg