Renee's Kitchen Adventures

Wednesday, October 31, 2012

Spicy Chicken Noodle Soup

Have you ever had P. F Changs Spicy Chicken Noodle Soup?  I am in love with the stuff.  Again, I am a self proclaimed non-chicken soup lover, but this soup is just so unusual.  It's actually one of the things I crave on occasion.

It's described on the menu as this:   CHANG'S CHICKEN NOODLE SOUP
Our version of the classic with fresh shiitake mushrooms, grape tomatoes, pin rice noodles and cilantro in a spicy chicken broth.

While my version is an adaptation of a copy cat version of the soup, it comes pretty close to the real deal.  I'll still go out to Chang's and get my fix of the original, but in the meantime, I can make some at home too and now so can you!

My version of this soup gets it's spicy kick from Shiracha sauce and a sprinkle of red pepper flakes.  I'm sure it's not the way Chang gets their spice on...but it really works.  You can use as much of the two as you want, to adjust the heat to your liking.  For that reason, I didn't include amounts of either ingredient.

You could use any kind of mushrooms you like as well, I opted for the good old white button ones, because I can get them already cleaned and sliced...and well, sometimes I'm lazy like that.   I was also able to buy my chicken breasts already thin sliced (for stir fry), which left me with only needing to slice them in half.  Yay for shortcuts!

I looked high and wide for pin rice noodles with little luck.  Of course, the Asian population in my neck of the woods is not that large, so I didn't expect to be able to find them.   I subbed udon noodles.  They worked out just fine.  Some day though, I'd like to find the pin rice noodles and use them instead. 

This soup came together very quickly, making it a great recipe to make even on a weeknight. 

Spicy Chicken Noodle Soup
adapted from HERE

Servings - approx. 8-10   Serving Size - approx. 2 cups   Points Plus per Serving - 5 Points+
Calories - 198.1,   Total Fat - 1.3g,   Carb. - 26.7g,   Protein - 18.6g,   Fiber - 1.9g

2 - 32 oz. boxes of non-fat, low sodium chicken stock
1 TBS granulated sugar
3 TBS white vinegar
2 cloves fresh garlic, minced
1 TBS minced fresh ginger
1/4 cup reduced sodium soy sauce
Shiracha sauce, to liking
red pepper flakes, to liking
1 pound boneless, skinless chicken breasts, sliced thinly longways and then in half again ( to form about 2 - 3 inch thin pieces) 
3 TBS cornstarch
salt to season chicken
1 cup sliced mushrooms
1 cup halved grape tomatoes
3 green onions, sliced
2 TBS chopped fresh cilantro
salt, to taste
1 - 8 oz. box dried Udon pasta, cooked to just under package directions, and drained

1.  In  a large dutch oven or stock pot, heat the chicken stock, sugar, vinegar, garlic, ginger, soy sauce, Shiracha, and red pepper flakes to boiling.  Turn heat down to simmer and allow the broth to simmer for about 5 minutes.  

2.  Combine the chicken with some salt and then the cornstarch.  ( easy to do in a plastic bag ) With the broth simmering, slowly add the chicken piece by piece to the broth until it's all in the pot. Add in the mushrooms. Allow the chicken to simmer in the broth until it's done ( about 5 minutes or so) The mushrooms should be almost cooked at this point too.  

3.  Add in the tomatoes, green onions, cilantro, and udon pasta ( cooked).  Taste for salt and add as needed.  Adjust heat with more Shiracha if desired.  Cook until the tomatoes are just heated through.  ( a minute or two)  Serve with garnished with more cilantro. 

Recipe yields approx. 4-5 quarts 


The soup isn't dead on...but it is pretty close to the original. Two cups is a nice serving size for 5P+.   I've got some leftover and am looking forward to having some for lunch today.  I will continue my local search for the pin rice noodles to help make it even more authentic.  

This has been a super crazy week...I am sure for many.  I am still in shock over the fact that Sandy the hurricane actually reached NE Ohio and did some damage.  We had high winds and lots of rain.  It is still raining.  It has been raining pretty much non-stop since Friday.  Many in my area are without power, but I have been lucky to have service throughout the storm.  Still, I know others had it much worse.  I pray for them and a swift recovery back to normal.  Today is Halloween, but there will be no trick-or-treaters in my neighborhood, as that festivity has been postponed to the weekend, when we are supposed to see better weather.  I don't ever remember Trick-or-treat being postponed to a later date!  We still have a bazillion leaves to clean up, as well as sticks and branches in the backyard, so I know we will be busy this weekend! 

Stay safe, warm and dry my friends! 



  1. I have not had P.F. Chang's version, so I'd love to try this one. And it would taste like the original ;) I too am one for shortcuts. I like life to be simple :)

  2. I dont' recall seeing this on the menu there but I do love their won ton soup! Not a fan of chicken noodle soup here either - don't care for noodles! I like the flavor profile of this soup though and that little kick of heat would be great for fighting a cold. I will have to look for those noodles as we have an Asian market right here in town. My daughter is allergic to Udon noodles so I can't even have them in the house!

    The storm and all the damage is surreal as we watch it unfold on tv. It makes me feel a little guilty about going on with my day like nothing has happened. We are so far away and removed from it but my heart is sad for all those who lost so much. I can't imagine how long its going to take for people to get back to a normal life.

  3. I love spicy dishes because I feel it really makes me eat less food because my taste buds are on fire :). I eat slower too!

    This looks yummy!

  4. This storm has just been nuts. We have a lot of relatives in NJ that have been severely impacted by the storm.

    The soup does sound unique- the tomatoes are such a fun touch

  5. Renee, you had me at spicy and sriracha! Definitely going to give this one a try. In Asian type soups like that? I also get lemon grass - not sure how easy it is to get where you live, but a few broken pieces in the broth give it a lemony citrus note which balances well with the sriracha. Yum!!

    Hope the sun shines soon for you!

  6. Having just had the soup I would replace white vinegar for rice wine vinegar and add lemongrass along with scallion


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