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Chicken noodle soup

Chicken noodle soup

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(266 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 2
Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds, too

Nutrition and extra info

  • Healthy

Nutrition per serving

  • kcalories217
  • fat2g
  • saturates0.4g
  • carbs26g
  • sugars1g
  • fibre0.6g
  • protein26g
  • salt2.52g
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Ingredients

  • 900ml chicken or vegetable stock (or Miso soup mix)

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 boneless, skinless chicken breast, about 175g/6oz
  • 1 tsp chopped fresh root ginger
  • 1 garlic clove, finely chopped
  • 50g rice or wheat noodles
  • 2 tbsp sweetcorn, canned or frozen

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 2-3 mushrooms, thinly sliced

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 spring onion, shredded

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tsp soy sauce, plus extra for serving

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • mint or basil leaves and a little shredded chilli (optional), to serve

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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Method

  1. Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.

  2. Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.

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Comments, questions and tips

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Comments (273)

emmar328@gmail.com's picture
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Absolutely delicious and so simple. I added half a thinly sliced green pepper as I had one that needed using up, extra sweet corn and topped it off with fresh coriander.
Nothing better when you're full of cold.

WindsorCook's picture
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Love this recipe, delicious and so versatile! Made tonight but didn't have spring onions or mushrooms but did have leeks and cabbage to put that it. Also double the quantity but used half rice noodles and half spiralised courgette! Such a nice dinner and lunch sorted too!

rebeccaellis14's picture

This soup is absolutely gorgeous! I've made it on a really cold winter's day and its really warmed me up, especially helped my cold too. Definitely would recommend!

Marzi's Plate's picture
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Loved it. Made it with the homemade chicken stock and leftover chicken breast used for making the stock. Very hearty and superhealthy meal!

RaspberryLemon's picture
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A lovely steaming bowl of comfort food. Made this for my boyfriend when he had a stuffy cold and it perked him up. The ginger in it definitely works, and the more sweetcorn the better!

kayclemwistow's picture
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Absolutely gorgeous soup! Will definitely be making again!

JW Inspiration's picture
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Used 900 mls of miso soup mix.
Add some fresh red chilli.
If you've never made a soup before you have to make this one.

Whole family loves this including fussy teen and discerning foodie young adult.

Once a week we will be having this. Comfort food without the guilt. Perfect!!

pinkkann's picture
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It really is amazing that so few ingredients, not to mention such a common combination, make such a great soup but it really is as good as everybody says. I haven't got a cold but if I did this would be what I'd turn to. Great for 5:2 as well.

giselacabral's picture
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Delicious!!

magicmushroom's picture
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Im sitting here now with a steaming bowl of this soup and it's absolutely delicious.
I'm signed off work with tonsillitis so needed something warming, healthy and easy to prepare. This is perfect! The flavours are just lovely. I doubled the recipe, used 150g of noodles which seems just right and added extra mushrooms as I love them. The only thing I forgot is the chilli which would be nice but I'm not upset as this really is gorgeous without it.

allielovetocook's picture
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I love making home-made soups - my daughter and I love all kinds, my husband not so much. This soup made for tea on a week-night was not about to be well received by hubby but I wanted a low fat, light but tasty soup that would aid his waistline and wasn't too much work. This was it! This is now my go-to recipe for Chicken Soup. We ALL loved, loved, loved it!! Added extra rice noodles to pad it out for hubby and some frozen peas to up the veg content a little. I used chicken stock cubes for the stock base and it worked perfectly. Can't wait to make it again. Delicious.

lizziedaisy's picture

This is such a great recipe base! I usually just shove in a big heaped chopped up teaspoon of ginger, a couple of diced garlic cloves, a litre of stock and two chicken breasts, then after 20 minutes I add heaps of vegetables and some noodle nests. It's so versatile and you can pretty much get all of your 5 a day out of it. Adding a splash of soy, some chilli flakes and a big pile of spring onions definitely finishes it off. I usually grate a stack of carrot, add in lots of tenderstem or normal cooked broccoli, some green beans, tinned corn and peas. Yum.

catespresso's picture

Ive been making this recipe for about 2 years now and I still LOVE IT!!! I regularly make double the size and keep it for another dinner and I never get sick of it. My partner isnt a soup fan but requests this recipe frequently...cant say enough good things...do yourself a favour and make it tonight

Hannah2108's picture
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i made this soup, over did the shredded chili a bit though, too spicy for me but the other half loved it! he had both servings! i made it again and was more careful with the chili and it was perfect, new weekly favorite !

Sam G's picture
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Delicious recipe. We do family 'masterchef' in our house and I was glad to have found this dish to make! Everyone enjoyed it. Thank you very much ;)

Sadia Amin's picture

Wonderful recipe!! Very easy to make and very tasty!!

I wanted to ask you, instead of chicken if I want to use beef, will it be better to boil the beef seperately to make it tender before mixing it with the stock?

DelzLovesToCook's picture
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The best chicken soup I have ever eaten. We have thrown away all other chicken soup recipes, can not fault this. Absolutely delicious!

ChristineTusborg's picture
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This soup is incredible.
If you want to give this soup a real kick, try using half a scotch bonnet chili together with the ginger and garlic (i use 2 garlic cloves) - it makes it taste sooo much better! use less if you want it less spicy. Instead of mushrooms and sweetcorn i used leek, carrot and parsnip and instead of rice noodles i used 2 nests of medium egg noodles. so tasty!

daughterofeve's picture
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I love this soup, so does my boyfriend, so we make it quite often. He calls it the best chicken soup in the world :D It's perfect especially when you're feeling a bit under the weather

Susannah W.'s picture

Perfect soup for dinner after a stressful day and definitely a soup for having once a week. It 's also perfect to store in the freezer. I always cook a big pot without the noodles and add them when heating up the soup again.

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Questions (5)

monkeyb0b's picture

Can you freeze this recipe at any point?

goodfoodteam's picture

Hi there, you should be fine to freeze the cooked chicken and the resulting stock when you get to the end of step 1. Then, once defrosted, pop them back in the pan, bring to the boil and continue the recipe from step 2 onward. Hope this helps.

yumminesss's picture

It says serves 4, but says to place in 2 bowls! Which is correct?

Hannah2108's picture
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i'd say four as a starter, two as a main

nutorious's picture

I would say it serves 2 not four

Tips (1)

LTS's picture

I also add shredded Chinese cabbage to mine and add these with the noodles.

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