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East Meets West Fusion Chicken Noodle Soup

This traditional chicken noodle soup gets an Asian kick with the use of hot pepper flakes, soy sauce and a hint of honey.
Serves: 8
Prep Time: 20 min
Cook Time: 20 min


2 quarts chicken broth, home-made
2 cups roasted chicken, chopped
1 cup onion, finely minced
3 garlic cloves, finely minced
½ tsp chili pepper, red, hot, flakes
1 tsp basil, dried
1 cup peas, green, frozen
1 cup turnip or rutabaga, cut into small chunks
1 cup celery, sliced
1 cup egg noodles, fine
1 tsp lemon peel or zest, fine
2 tbsp lemon juice
2 tbsp soy sauce, low sodium (e.g., Lite Tamari)
½ cup fresh parsley, minced
1 tsp honey (to taste)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Heat stock in soup pot. Add chopped chicken, minced onion, garlic, chili pepper flakes, basil, peas, turnip and celery. You can substitute 1 Tbsp fresh Thai basil for the dried if you have it. Cover and bring to a boil.

  2. Stir in egg noodles and simmer a few minutes until el dente (just tender).

  3. Add lemon peel, fresh lemon juice, low sodium soy sauce, minced parsley and honey. Taste and adjust seasoning.

  4. Serve garnished with a sprig of fresh parsley and/or lemon wedge if you wish.