Asian Chicken Soup

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Serves: 15

Category: Soups


  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 1 clove garlic, crushed
  • 1 teaspooon fresh ginger, grated
  • 1kg carrots, peeled and diced
  • ½ bunch celery, diced
  • 3 litres reduced salt chicken stock
  • ½ cup rice noodles or pasta
  • 1 cup corn kernels
  • 500g cooked, skinless chicken breast, diced
  • ½ tablespoon reduced salt soy sauce
  • ½ teaspoon sesame oil
  • 1 cup bean sprouts



  1. Heat olive oil in a large stock pot, add onion and cook until starting to brown, add garlic and ginger, cook for 1 minute
  2. Add carrot and celery, cook for 5 minutes
  3. Add stock, ensuring enough is added to cover all ingredients, simmer for 10 minutes
  4. Add noodles or pasta, cook for a further 10 minutes or until noodles are cooked (note, rice noodles will not take as long as pasta to cook)
  5. Add corn and chicken, cook for 1-2 minutes
  6. Add soy sauce and sesame oil, stir gently
  7. Serve topped with bean sprouts.


Nutrition information panel

Nutrient Per Serve Per 100g
Energy 585.9kJ 171.6kJ
Protein 10.8g 3.2g
Total fat 5.3g 1.6g
Saturated fat 1.4g 0.4g
Carbohydrate 10.6g 3.1g
Sugars 4.6g 1.3g
Dietary Fibre 3.5g 1.0g
Sodium 592.1mg 173.4mg

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