Asian-Inspired Chicken Soup

March/April 2010

Your rating: None Average: 3.9 (34 votes)

What is so obliging about this hearty chicken soup is that you can add any vegetables that suit your fancy: napa or Savoy cabbage, mushrooms, Chinese broccoli, broccolini, onions, leeks, mustard or turnip greens, celery or whatever tickles your bonnet. Just be sure that you don’t overcook the vegetables. Spice it up with Asian-style chile sauce, such as sriracha, and/or serve the soup over noodles to make it a more substantial main dish.

"I made this the other night for my husband and my sister. Only halfway through constructing the soup did we find out that we were all out of soy sauce. We' weren't going to just quit, so I opened up the fridge and looked for a substitute...
Asian-Inspired Chicken Soup

7 Reviews for Asian-Inspired Chicken Soup


I also love this recipe -- i did not find a fresh fennel bulb, so threw in a few fennel seeds instead -- followed the recipe pretty closely, but also added sliced water chestnuts. saved about half of the bean sprouts, bok choy and green onions to add when i reheated for lunch at work and that worked well.


This soup was wonderful, although I should note that I made a lot of substitutions. I didn't have bok choy or bean sprouts, so in addition to the fennel I added a lot of additional carrots. As the recipe notes, this would be good with pretty much any veggies you have around. The key to the flavors are the dried mushrooms, the ginger, the soy sauce, and the scallions---so I think I would consider them NECESSARY for the soup, but everything else could be substituted. Oh yeah, I also didn't have a cinnamon stick, so I used one shake of powdered (worked fine--smelled very interesting there at the beginning!), and I didn't star anise, so we went without.

I decided to add Asian noodles (I used Japanese somen noodles) so I could tell the kids it was "Asian chicken noodle soup." The 9-year-old liked it; the 5-year-old found it tolerable after adding Parmesan cheese (in her mind, if there are noodles, there should be parm....ah well, she's only 5).

I had never served fennel to my family before, and worried that it would taste too strongly of licorice (which my family likes, but I didn't know how they'd feel about it for dinner)--but no one said anything about it; I guess the cooking mellows the flavor.

The sesame oil and sriracha sauce were wonderful additions. Anyway, I loved it. Thanks EW!


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