Mexican Chicken Soup With Asian Noodles

Mexican Chicken Soup With Asian Noodles



This soup was exciting. Ignore the hot sauce bottle in these pictures. The flavor was perfect! I used Penzeys’ Arizona Dreaming Seasonings to flavor the broth. I only required about 30 minutes to make this soup.


  • 3.5 ounces thin rice noodles
  • 2 chicken breasts
  • 8 cups chicken stock
  • 2 tablespoons Mexican seasonings (without salt)
  • 2 teaspoons sea salt
  • 2 tablespoons agave
  • 2 tablespoons olive oil
  • 8 ounces white mushrooms, halved
  • 1 cup scallions, green and white parts, chopped
  • 12 ounces rainbow baby carrots
  • 2 jalapenos, stemmed and deseeded
  • Juice from 1 lime
  • Cilantro


  • Put everything but the noodles, lime juice, and cilantro in a large saucepan, boil, and simmer for 25 minutes
  • After 20 minutes add the lime juice
  • Prepare the noodles using the directions on the package
  • Remove the chicken breasts from the soup and chop them to make pieces
  • Put everything in a serving bowl
  • Garnish with cilantro

Download The Recipe:

Mexican Chicken Soup With Asian Noodles


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