nutrition · Recipes

Chicken and Pad Tai Noodle Soup Recipe

Freshly minced ginger is the magic in this Asian-inspired soup 💜

Ginger is full of flavor and carries a delightful warm spice.  It’s also one of the healthiest root herbs you can eat.

This recipe makes it onto my menu at least twice a month and is one of my family’s favorites (and so, of course, it made it to the blog 😘)!

I hope your family will love it, too!

Chicken and Pad Thai Noodle Soup:


– 2 boneless, skinless chicken breasts, cut into bite-sized pieces.

– 8 ounces uncooked Pad Thai (Asian rice) noodles.

– 1 red onion, chopped.

– 5-6 heaping handfuls of organic greens mix (I use baby kale and spinach).

– 1 bunch fresh cilantro leaves.

– 4 tablespoons soy sauce.

– 3 tablespoons condensed organic chicken bullion (or 2-3 bullion cubes).

– Grated rind and juice of 1 lime.

– 2-3 inch piece of fresh ginger, peeled and minced.


In a large pot of boiling water, cook the Pad Thai noodles as directed on package (usually 5-6 minutes).  Drain and set aside.

While noodles cook, sautée the chicken, ginger, and onion in olive oil in a large pot on medium-high heat until lightly cooked, about 5 minutes, stirring constantly.

Add 6 cups water and bring to a simmer. 

Then, add the grated lime rind, soy sauce, and chicken bullion and simmer for 5 minutes. 

Add noodles and greens, and cook for another 2 minutes, stirring, until combined. 

Remove from heat and stir in the lime juice and cilantro.  Season with Himalayan salt and black pepper to taste.


Xoxo 😘 – Katy

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