Heirloom Meals: Savoring Yesterday's Traditions Today

Carol Way’s Asian-style Chicken Soup

Carol Way’s Asian-style Chicken Soup


  • 1 Large Sweet Onion
  • 3-4 Carrots
  • 3-4 Celery Stalks
  • 4 Chicken Breast halves on the Bone
  • 2 tablespoons olive oil and a little extra for chicken breasts
  • 6 quarts chicken stock
  • Salt & Pepper
  • 1/2 to 2 Teaspoons Sriracha hot chili sauce
  • 1 Tablespoon Chopped Parsley
  • 2 Tablespoons Scallions, Thinly Sliced
  • 1 Small Package Rice Noodles


  1. Rub chicken breasts with olive oil and then sprinkle with salt and pepper.
  2. Bake in a 350 degree oven for 60 minutes or until chicken is tender and skin is brown. Cool and dice.
  3. Finely dice onion, carrots and celery. In a large, cast iron dutch oven, sauté the vegetables in olive oil.
  4. Add 1 tbsp salt and 1 ½ teaspoons black pepper.
  5. Simmer for 15 minutes until vegetables are soft and flavors are melded.
  6. Cook for about 30 minutes.
  7. Cook rice noodles in boiling water until tender.
  8. Drain. Add noodles, parsley, scallions, and diced chicken to the pot.
  9. Add ½ teaspoon of the sriracha and taste.
  10. This is extremely spicy so add as little or as much as you like, depending on your tolerance for spicy food.
  11. Serve in deep bowls Have chop sticks and porcelain spoons available. Enjoy!
  • Prep time: 15 minutes
  • Cook time: 1 hour & 15 minutes
  • Total time: 1 hour & 30 minutes

Yield: 6-8 servings

Categories: Heirloom Recipes, Special Diets

Tags: Carol Way, Asian-style chicken soup, gluten free soup, rice noodles