Spicy Asian Chicken Noodle Soup

Spicy Asian Chicken Noodle Soup
  • Cook Time
  • Prep Time
  • 6Servings


  • 8 cups chicken stock
  • 2 star anise pods
  • 4 ounces rice noodles (about the thickness of linguine)
  • 1/2 rotisserie chicken, meat shredded
  • 1 large carrot, peeled and grated
  • 1 lime, juiced (about 2 tbsp.)
  • Bean sprouts, small mint leaves and thinly sliced red jalapenno or Fresno chiles, for topping
  • Sriracha, for serving


In a large pot, simmer the stock and star anise over medium-high until the stock is infused with the star anise, about 10 minutes. Add the noodles, shredded chicken and carrot. Cook, stirring occasionally, until the noodles are al dente, about 5 minutes. Stir in the lime juice.

Divide the soup among bowls and top with the bean sprouts, mint and chiles. Serve with sriracha.