Chicken and Vegetable Lemon Noodle Bowl

Make this comforting and delicious Chicken and Vegetable Lemon Noodle Bowl, that is loaded with edamame, sweet potatoes and hard boiled eggs!
Course dinner, lunch, Main, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 791kcal
Author Chef Billy Parisi


For the Broth:

  • 6 cups of chicken stock
  • juice and body 1 lemon
  • 2 tablespoons of yellow miso
  • 1 " inch piece of peeled and smashed fresh ginger
  • 3 smashed whole garlic cloves
  • Kosher salt and fresh cracked pepper to taste

For the Soup:

  • 1 pound of cooked lo mein noodles
  • 1 cup of pulled and cooked rotisserie chicken
  • 1 peeled and medium diced large sweet potato
  • 1 tablespoon of sesame oil
  • 1/2 teaspoon of sesame seeds
  • 1 cup of shelled and cooked edamame
  • 1 tablespoon of Kecap Manis optional
  • 4 hardboiled eggs shelled and cut in half
  • cilantro for garnish
  • sliced green onions for garnish
  • Kosher salt and fresh cracked pepper to taste


  • Soup: In a large bowl whisk together all of the ingredients and bring to a boil. Once boiling, simmer on low heat. Remove the lemon, garlic and ginger before serving.
  • Potatoes: Coat the sweet potatoes in sesame oil, salt and pepper and place on a sheet pan lined with parchment paper. Bake on 450° for 20 minutes or until browned and cooked through. Once they are cooked, toss in sesame seeds and set aside.
  • Edamame: Once the edamame is cooked, you can toss them in Kecap Manis if desired.
  • To Plate: Add 1 cup of broth to a bowl along with a few ounces of cooked lo mein noodles. Add on some cooked and pulled rotisserie chicken, edamame, sweet potatoes, sliced hard boiled egg, and garnish with cilantro and sliced green onions.


Calories: 791kcal | Carbohydrates: 112g | Protein: 39g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 224mg | Sodium: 1438mg | Potassium: 828mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4870IU | Vitamin C: 4.5mg | Calcium: 83mg | Iron: 2.8mg