I’ve got a big bowl of health for you today.

asian chicken soup I howsweeteats.com

It’s disguised as a hug. It is! I swear.

This is a big deal. There are no noodles in this soup! I didn’t even realize it until I was halfway done testing the recipe. I actually meant to add noodles but my new years brain is completely fried and before I knew it, I saw a bunch of green, took a taste, and was all… perfection.

It’s perfection.

asian chicken soup I howsweeteats.com

As long as you like mushrooms! If you don’t, you can totally leave them out. You can actually put whatever the heck you want in this pot. Even noodles. I won’t judge.

This one though? It almost reminds me of a big bowl of ramen without the, well… ramen.

You know.

asian chicken soup I howsweeteats.com

The toppings are necessary for me. They MAKE the soup. We have:

A spritz of lime.

Soy sauce or tamari.

Toasted sesame oil. I could just drink it!

A splash of rice vinegar.

And a sprinkle of furikake.

asian chicken soup I howsweeteats.com

We also gotta talk about how awesome this soup is for this time of year. This past weekend, I came down with the flu. I don’t think I’ve ever had the flu before, like the real, legit flu, and alllll I wanted in life was a bowl of this soup, after I woke from the dead after 48 hours. It’s calming and delicious and seriously full of vegetables which I don’t even notice because the flavor is fantastic.

And the best part is that the flavor is sort of up to you with all of those toppings. More sesame? Yes of course. You can put whateverrr you want on it.

asian chicken soup I howsweeteats.com

It also has some texture, because the bok choy retains a bit of crunch since you add it near the end. SEE. You don’t even need noodles! If I say so, you can trust me.

asian chicken soup I howsweeteats.com

Asian Style Chicken Soup

5 from 18 votes
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  • Heat a large pot over medium heat and add the olive oil and butter. Stir in the onion, carrots, salt and pepper, cooking until softened, about 3 minutes. Stir in the mushrooms and garlic, cooking until the mushrooms just soften, about 3 more minutes. Add the stock and bring the mixture to a boil.
  • Reduce to a simmer and cook covered for 10 minutes. Stir in the chicken and bok choy, simmering for 10 more minutes. Right before serving, toss in the green onions.
  • Serve with toppings of cilantro, toasted sesame oil, tamari, rice vinegar and furikake seasoning.

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asian chicken soup I howsweeteats.com

Now that I’ve met my vegetable requirements for 2017, I’d like a cookie. Please and thank you.