East Meets West Fusion Chicken Noodle Soup

Prep Time: 20 min
Cook Time: 20 min
Serves: 8

This traditional chicken noodle soup gets an Asian kick with the use of hot pepper flakes, soy sauce and a hint of honey.


2 quarts chicken broth, home-made
2 cups (500 mL) roasted chicken, chopped
1 cup (250 mL) onion, finely minced
3 garlic cloves, finely minced
1/2 tsp (2.5 mL) chili pepper, red, hot, flakes
1 tsp (5 mL) basil, dried
1 cup (250 mL) peas, green, frozen
1 cup (250 mL) turnip or rutabaga, cut into small chunks
1 cup (250 mL) celery, sliced
1 cup (250 mL) egg noodles, fine
1 tsp (5 mL) lemon peel or zest, fine
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) soy sauce, low sodium (e.g., Lite Tamari)
1/2 cup (125 mL) fresh parsley, minced
1 tsp (5 mL) honey (to taste)


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.