This 10-minute Asian chicken soup recipe is full of classic flavors like fresh ginger and toasted sesame oil.
At least two or three days a week, soup is my go-to lunch. Easy, versatile and nutritious, I love transforming pantry staples and fresh ingredients into a warm and comforting meal.
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This Asian Chicken and Cabbage Soup recipe is a dish I make frequently. Using handy short cuts like shredded rotisserie chicken and relying on my well-stocked Asian pantry, the whole meal comes together in just 10 minutes.
Instead of noodles, I like to use shredded cabbage to keep the dish low carb yet still high in protein. Of course, rice noodles would work well too. For garnishes go crazy with whatever you have on hand such as cilantro, jalapeño slices or extra hoisin sauce.
Your spoon is waiting.
This 10-minute chicken soup recipe is full of Asian flavors like fresh ginger and toasted sesame oil.
- 2 teaspoons toasted sesame oil
- 1 tablespoon ginger minced
- 1 clove garlic minced
- chili paste optional
- 4 cups chicken broth low sodium
- 2 tablespoons soy sauce low sodium
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 cup cooked chicken breast shredded, such as rotisserie
- 2 cups cabbage shredded
- salt and pepper to taste
- cilantro, jalapeno slices optional garnish
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Heat sesame oil over medium heat in a stock pot. Add ginger, garlic and chili paste and saute until fragrant, about 30 seconds.
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Pour in the chicken broth, soy sauce, rice vinegar and hoisin sauce. Whisk to combine then increase heat to high. Bring to a boil then add in shredded chicken breast and cabbage. Reduce to low and simmer until cabbage is tender, about 5 minutes. Season with salt and pepper to taste. Garnish with cilantro or jalapeño slices to serve.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Check out more Asian-inspired recipes on my Pinterest board!
Rebecca
I just discovered your blog and love the recipes! I had the same question as Christin – I wondered if you meant to write teaspoons instead of tablespoons for soy sauce and hoison? I did use low-sodium soy sauce. My broth tasted very strong – I ended up compensating by adding some coconut milk which ended up pretty yummy.
Liz DellaCroce
Hi Rebecca, So glad you love the recipes!! That’s the correct amount but are you using low sodium chicken broth? That’s key!! Let me know! :)
Marcia
I made this soup over the weekend and looking at the picture that you posted the broth looks rather light in color. My broth was very dark. In adding 2 tablespoons of both soy sauce and hoisin, both very dark in color how did your broth come out looking so light? Aesthetically speaking your picture looks more appealing. I followed the directions completely.
Liz DellaCroce
Hi Marcia, I’m not sure but how did it taste? That’s what matters most! :) Also, I use low sodium soy sauce – do you?
Rebecca
Oops – I meant to say I had the same comment as Marcia. Sorry!
oieahc
Thanks for your support Christin!