Asian Chicken Noodle Soup

It’s getting colder and colder outside, which means it’s time for soup. Bonus points if you actually have a cold and are having steamy chicken noodle soup while sitting in your bed wrapped in a blanket.

There are a lot of variations on this classic cold weather dish — twirly pasta noodles to straight noodles — chicken chunks to chicken strips. They’re all very good, and if I could I would taste every kind possible (one chicken soup for every time I have a cold).

This recipe is an Asian spin on the classic chicken noodle soup recipe. It’s shredded chicken, plus mushrooms, bok choy, scallions, and Japanese Soba noodles. The noodles are from a Japanese grocery store, but you can get them at any Asian foods store. If you’re in a pinch, you can also substitute them with spaghetti noodles.

The chicken broth in this dish really makes its taste. Here, I used a yellow-colored chicken broth (from Trader Joes), so it will give the noodles a yellowish tint. If you want a more transparent noodle, try choosing a chicken broth that is also more transparent. Personally I quite liked the yellow broth, because it makes the dish look yummier. And see all the chicken broth foam in the bubbling pot? Mmm.

This dish gets priority as my go-to winter soup from now on. It’s just so comforting. And when you’re too tired to make something complicated, this no-hassle soup is a quick way to do dinner.

To make the shredded chicken, I suggest using a slow cooker because you won’t have to watch the chicken as it cooks (yay, free time!).

And done! Super moist chicken thanks to the slow cooker. Give Me Some Oven has a nice recipe for slow cooker chicken, similar to the one I outlined above.

Recipe adapted from Kitchen Confidante‘s Chicken Mushroom Soba Noodle Soup.