This Asian Style Chicken-Vegetable and Noodle Soup is a twist on a classic chicken noodle soup and perfect for cooler fall days. A twist on classic chicken noodle soup with the addition of cabbage, baby spinach and frozen asian style vegetables.

My husband loves homemade chicken noodle soup and asks me to make it every time the weather turns cooler.  I created this soup with  several of his favorite ingredients, including cabbage, baby spinach, frozen Asian Style vegetables, noodles and a hit of sweet chili sauce.  

soup, asian style vegetables, chicken, ramen noodles, Heat olive oil in a dutch oven.  Sautee the onions, celery, peppers. I like to use red peppers for added color but only had green today.

soup, asian style vegetables, cabbage, chickenAdd cabbage and garlic. Sautee.

Pour in chicken broth.

soup, asian style vegetables, chicken, ramen noodlesStir in cooked chicken, salt and pepper.  Simmer.

soup, asian vegetables, chicken noodle soup, ramen noodlessoup, chicken noodle, ramen noodles, asian vegetablesAdd frozen Asian Style vegetables and noodles. I tried a package of Oriental Flavor Ramen noodles, but did not use the flavor packet that comes with it. You could use chicken flavored Ramen noodles or just thin egg noodles.

Delicious chicken noodle soup with a twist.

Add the spinach, soy sauce, and chili sauce.

The flavors blend so well if this is made a few hours before serving.  I allow it to cool and then warm it up prior to serving.

Asian Style Chicken-Vegetable and Noodle Soup
Serves 4
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  1. 1 Tablespoon extra virgin olive oil
  2. 1/2 cup onions, diced
  3. 1/2 cup celery, chopped
  4. 1/4 cup red or green bell peppers, chopped
  5. 1 cup cabbage, thinly sliced
  6. 2 cloves garlic, minced
  7. 4-6 cups chicken broth (I use 6. depends on how thick you like it)
  8. 2 cups cooked chicken breast, shredded (deli rotisserie is delicious)
  9. 1/4 teaspoon coarse black pepper
  10. 1/2 teaspoon kosher salt
  11. 1 bag (12oz) Asian Medley frozen vegetables
  12. 1 package (3oz) Ramen Oriental Flavor noodles
  13. 1 cup fresh baby spinach
  14. 1 teaspoon soy sauce
  15. 1/4 cup sweet chili sauce (or chili garlic sauce)
  1. Heat olive oil in a large dutch oven or saucepan, over a medium heat.
  2. Add the onions, celery and peppers; saute' about 2 minutes.
  3. Stir in the cabbage and garlic; cook for 3 minutes over low heat, stirring frequently.
  4. Pour in the chicken broth and bring to a boil. Reduce heat to low, stir in chicken, salt and pepper; simmer for 10 minutes.
  5. Add the frozen vegetables and noodles and cook for 10-15 minutes, just until vegetables and noodles are tender.
  6. Remove from the heat and stir in the spinach, soy sauce, and sweet chili sauce.
  1. The flavors blend so well if this soup is made a few hours ahead of time and allow to stand. I reheat prior to serving.
Hope you enjoy!

This was not a sponsored post for any products used.
The opinions are 100% my own.

This post was shared @ Week-end Potluck Link Party.


  1. I absolutely love chicken soup – especially if it is homemade but I never would have thought to create an Asian version and I LOVE Asian food! This one is getting made this week for sure. Thank you!

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