Stretched Noodle Soup
A light, comforting broth with long, thin noodles that gently 'stretch' as they cook, paired with fresh vegetables and herbs for a quick, nourishing meal. This Asian-inspired soup recipe, ready in about 20 minutes, pairs chicken broth, thin egg noodles, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups chicken broth
- 8 oz thin egg noodles
- 1 carrot
- 1/2 cup sliced mushrooms
- 1/4 cup shredded chicken breast
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 green onions
- 1/4 cup fresh cilantro
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium pot, bring 4 cups chicken broth to a simmer over medium heat. Add 8 oz thin egg noodles and cook for 3-4 minutes until al dente, stirring occasionally to prevent sticking.
- Step 2: Add 1 julienned carrot and 1/2 cup sliced mushrooms to the pot and simmer for 3 minutes until vegetables are tender.
- Step 3: Stir in 1/4 cup shredded chicken breast, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Cook for 2 more minutes until heated through. Remove from heat and stir in 2 thinly sliced green onions and 1/4 cup chopped cilantro.
