Sensational Asian Chicken Noodle Soup

by Teri

Sensational Asian Chicken Noodle Soup is from Campbell's Kitchens. If I don't have the curly Asian noodles, I just use thin egg noodles. I sometimes add sliced water chestnuts or some frozen green peas to this soup.


4 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1/2 cup uncooked curly Asian noodles
1 cup shredded cooked chicken or turkey
2 green onions cut into 1/2-inch pieces
1 clove garlic, minced
1 teaspoon ground ginger
2 teaspoons soy sauce


Heat everything but the noodles and chicken in a 2-quart saucepan over medium-high heat to a boil.

Stir the noodles and chicken into the soup. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

Naturally, since this is a Campbell's recipe, it calls for their Swanson brand broth. But of course you can use whatever brand you prefer, or even use home-made chicken broth.

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