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Asian Chicken Soup.jpg

The soup that eats like a meal, to quote an old Campbell's slogan.

This recipe is adapted from a Gordon Ramsey Masterclass recipe. It's chicken soup with a delicious twist using asian flavors. 

One of the flavor combinations which I find magical is butter and soy sauce, in this case tamari sauce as it is not made from wheat. This recipe delightfully incorporates both.

This recipe may look complicated at first glance but it's actually quite simple.  You roast a chicken, add some flavors to already made chicken stock (Gordon Ramsey may beg to differ with this step) and sauté a few vegetables.

In this instance, I use just the breast from the roast chicken but you can use any or all parts of the chicken.  And it doesn't have to be placed whole on top of the noodles, it can be shredded into the broth, without the skin, along with the vegetables and spooned over noodles. The skin should be sliced into strips, crisped up separately either in the oven or in a pan and sprinkled on top of soup. If using right away after roasting the chicken, you can just slice with the skin on.

You can make the chicken and reserve for the soup, in which case you should reserve the drippings for the broth. Personally, I like to eat the roast chicken as is. I make a beautiful sauce using preserved lemon paste. I then add a few tablespoons of the leftover sauce from the roasting chicken to the broth in this recipe.


  • 1-2 packets hearts of palm pasta*

  • roast lemon szechuan chicken breasts (See recipe for Roast Lemon Szechuan Chicken)

  • chicken broth

  • sautéed vegetables

  • lemon zest (for garnish)

  • a few flakes of Maldon salt (for garnish)

  • chiffonade of green part of scallion (for garnish)

Chicken Broth


  • 1 quart chicken stock (I use store bought) including any drippings from the chicken

  • 1/4 lemongrass stalk roughly chopped (you can substitute lemon zest if necessary)

  • 1" knob fresh ginger roughly chopped

  • 4 cloves smashed garlic 

  • 1/4 bunch cilantro plus a few sprigs

  • 1 tbsp soy sauce

  • 1 tbsp rice wine vinegar

  • 2 tsp sesame oil

  • a few tbsp leftover sauce from the roast chicken (if you don't have this not to worry).

In a medium saucepan, simmer the chicken stock with the

roasted chicken juices, lemongrass, ginger, cilantro, and

garlic over medium heat for 5 minutes. Add soy sauce and

rice wine vinegar. Reduce the broth for 20 minutes or until

reduced by half without letting the liquid go above a

rolling boil. Strain the broth through a sieve and into a

saucepot. Pick cilantro leaves off 3 sprigs of cilantro and

add to the strained broth. Add 2 teaspoons of sesame oil to




  • 2 tsp sesame oil

  • 2 tbsp olive oil

  • 2 tbsp butter

  • 1 cup shiitake mushrooms, thinly sliced

  • 2-3 smal bok choy, julienned

  • 1/2 cup sugar snap peas

  • 4 scallions roughly chopped


In a large sauté pan heat olive oil for 2 minutes. Sauté the mushrooms for 3 minutes with sesame oil. Add the bok choy and butter and continue to sauté for another minute. Add the snap peas

and and scallions and toss. Season with salt and pepper and

continue to sauté for 2 more minutes to wilt the scallions.

Pull off heat and reserve.

To serve

Slice away whole breasts from chicken.  If chicken is cold, remove skin and set aside.  Heat chicken up in broth.  Slice the skin and either heat up in the oven to warm and crisp up or crisp up in sauté pan.

Since the hearts of palm pasta only needs warming up, you can can just place it in bowl and ladle steaming broth over.

To serve, remove chicken breasts from broth, slice crosswise, place pasta in middle of bowl, top with chicken.  Surround with vegetables then ladle enough of the broth around edges so it rises up about 1/2".  Top with crisp chicken skin. Garnish with lemon zest and a few flakes of Maldon salt. 

*can be ordered from Amazon or Trader Joe's has its own.

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