Sesame Ginger Chicken Noodle Soup

Chicken noodle soup gets an Asian twist with rice noodles, ground ginger, snow peas and toasted sesame seed.

  • 15min

    prep time

  • 10min

    cook time

  • 10



  • 60 g Rice Noodles
  • 1 tsp Sesame Oil
  • 950 ml Reduced Sodium Chicken Broth
  • 1 1/2 cups or 225g Diced Carrots
  • 1 tbsp, McCormick® Ginger, Ground
  • 450 g Boneless Skinless Chicken Breasts, cut into thin strips
  • 1 1/2 cups or 110g Julienned Snow Peas
  • 1/2 cup or 50g Thinly Sliced Green Onions
  • 1 tbsp Reduced Sodium Soy Sauce
  • 2 tbsp Sesame Seeds, toasted

Nutrition information (per serving)


  • Cook rice noodles as directed on package. Rinse under cold water; drain well. Toss noodles with sesame oil. Divide among 8 soup bowls. Set aside.

  • Bring broth, carrots and ginger to boil in large saucepan. Add chicken; simmer 2 minutes or just until chicken is cooked through, stirring occasionally. Stir in snow peas, green onions and soy sauce. Cook 2 minutes or until vegetables are tender-crisp.

  • Ladle soup over noodles in soup bowls to serve. Sprinkle with sesame seed.