Keto Asian Chicken Noodle Soup
This warming Asian-inspired chicken noodle soup combines tender diced chicken breast with crisp vegetables like bok choy, mushrooms, and carrots in a flavorful broth seasoned with ginger, garlic, lime juice, and coconut aminos. The gluten-free ramen noodles make it accessible for those avoiding wheat, while fish sauce adds authentic umami depth. Perfect for cold days or when you need comforting nutrition, this soup delivers fresh, clean flavors with a satisfying balance of protein and vegetables in every bowl.
Ingredients
- 2 tbsp avocado oil
- 1 lb chicken breast, diced
- 1 tsp salt, divided
- ¼ tsp black pepper(optional)
- ½ onion, diced
- 1 thumb ginger, peeled and grated
- 3 cloves garlic, minced
- ½ cup carrots, sliced thin
- 2 cups mushrooms, sliced thin
- 1 head baby bok choy, chopped
- 5 ½ cups chicken broth
- lime juice, juice of one lime
- 2 tbsp coconut aminos
- 1 tsp fish sauce
- 2 bricks gluten-free ramenrice noodles1:1gluten-free
different texture
- 2 tbsp green onion, chopped
Instructions
- 1
Heat oil in large deep pot over medium heat
- 2
Add diced chicken and season with salt and pepper
- 3
Saute chicken for 3-4 minutes per side until cooked through to 165°F
- 4
Remove chicken and set aside
- 5
Saute onion, garlic and ginger in same pot for 4-5 minutes until onion is translucent
- 6
Add carrots and mushrooms and saute for 3-4 minutes until tender
- 7
Add bok choy and saute for 1 minute to wilt
- 8
Pour in broth, lime juice, coconut aminos, and fish sauce
- 9
Add chicken back to pot and bring to boil
- 10
Reduce to simmer for 15 minutes
- 11
Add ramen noodles and break up with tongs
- 12
Stir until noodles are fully cooked
- 13
Serve topped with green onion and season to taste
Tips
Use a meat thermometer to ensure chicken reaches 165°F for food safety
Don't overcook the bok choy - it should remain slightly crisp for best texture
Break up ramen noodles gently with tongs to prevent them from becoming mushy
Good to Know
Refrigerate for up to 3 days. Store noodles separately if possible to prevent them from becoming soggy.
Prepare vegetables and cook chicken up to 1 day ahead. Add noodles when ready to serve.
Serve immediately while hot. Garnish with additional green onions, lime wedges, or chili flakes if desired.
Common Mistakes
Don't overcook the chicken to avoid dry, tough meat
Add noodles at the end to prevent them from becoming mushy during storage
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular ramen noodles instead?
Yes, but the soup will no longer be gluten-free. Cook according to package directions and add in the final step.
How long does this soup keep in the refrigerator?
Store for up to 3 days refrigerated. For best texture, store noodles separately and add when reheating.
Can I freeze this soup?
The broth and vegetables freeze well for up to 3 months, but cook fresh noodles when serving as they don't freeze well.