Chicken noodle soup

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• Claire

  07 November 2007

  Claire rated and commented on this recipe

  

  Such a simple but flavoursome soup! We also like to have this with Lemon & Five Spice Chicken (June 2006) and just leave the chicken out of the soup.

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• phildelahaye

  10 November 2007

  phildelahaye rated and commented on this recipe

  

  really nice and very easy to make, I usually put in more noodles to make it a bit more filling

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• sue

  11 November 2007

  sue rated and commented on this recipe

  

  This soup is our cure for a cold. It seems to work every time

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• Gem

  22 November 2007

  Gem rated and commented on this recipe

  

  This is a great one. We make double, it tastes even better the day after.

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• Carol88

  24 November 2007

  Carol88 commented on this recipe

  Excellent soup. I imagine it might be even nicer with a small drop of brandy, especially if on a cold day.

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• Rachel

  09 December 2007

  Rachel commented on this recipe

  This is sooo delicious! Perfect for a cold dark rainy winter sunday. I fried a load of mushrooms in butter first, then added the rest of the ingredients and some pak choi with the spring onions and noodles at the end. The combination was lovely. Definately recommend this one.

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• Rachel

  09 December 2007

  Rachel rated this recipe

  

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• Rayne

  20 December 2007

  Rayne rated and commented on this recipe

  

  Very yummy!!

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• Geoff Recipe

  24 December 2007

  Geoff Recipe rated and commented on this recipe

  

  Simple, very tasty, added more noodles. will make again.

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• Chris

  03 January 2008

  Chris rated and commented on this recipe

  

  Simplest, tastiest broth ever, really warming comfort food.

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• TrishT

  07 January 2008

  TrishT commented on this recipe

  Excellent soup especially when you're not feeling well.

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• Lisa

  11 January 2008

  Lisa rated and commented on this recipe

  

  This soup was absolutely delicious! After all the over indulgence of Christmas, this simple yet comforting soup was like a 'detox in a bowl'. Try adding some pak choi and fresh coriander - the flavours work really well. I will definitely be making this again.

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• Jinxme99

  13 January 2008

  Jinxme99 commented on this recipe

  This was a very tasty chicken noodle soup. I did add lemon & Five Chinese Spices, fresh coriander, pak choi and white bean sprouts along with flat ho-fun rice noodles, they are a great alternative to egg noodles. Will def make this again!

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• Jinxme99

  13 January 2008

  Jinxme99 rated this recipe

  

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• CJanes

  15 January 2008

  CJanes commented on this recipe

  I love this soup and make it often. I usually include some freshly chopped red chilli with the ginger and garlic at the beginning of the recipe, and also add more noodles to make it more filling.

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• huwnet

  23 January 2008

  huwnet rated and commented on this recipe

  

  I add sliced red pepper and peas for a touch more colour

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• amywis

  28 January 2008

  amywis commented on this recipe

  Lovely, and healthy, weeknight supper! Use more stock than suggested � I don't see how this would stretch to four people, unless for a starter � and also added some coconut milk to the stock. Really tasty.

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• Paul N London

  07 March 2008

  Paul N London rated and commented on this recipe

  

  I make the tofu version and use a reduced salt vegetable stock cube. I try to make enough to save some for the next day but can't help but finish it. I usually add a few frozen peas for colour, too.

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• likethisfood

  15 March 2008

  likethisfood rated and commented on this recipe

  

  it was good but i was disappointed. dont think it could stretch to 4 people, thought it was a little boring flavour-wise

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• valentino

  25 March 2008

  valentino commented on this recipe

  I will definately make this soup again we really enjoyed it. I think there is a misprint though as in the recipie it state to serve into 2 bowls so think it is for two. I added more stock and more chicken and veg . I also put pak choi in and added chilli at the begining. There was more than enough for 4. The extra chilli was a bit harsh initially but when left over night the soup tasted even better.

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Ingredients

• 900ml chicken or vegetable stock (or Miso soup mix)
• 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
• 2-3 mushrooms , thinly sliced
• 2 spring onions , shredded
• 2 tsp soy sauce , plus extra for serving
• mint or basil leaves and a little shredded chilli (optional), to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Low-fat

Ingredients

• 900ml chicken or vegetable stock (or Miso soup mix)
• 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
• 2-3 mushrooms , thinly sliced
• 2 spring onions , shredded
• 2 tsp soy sauce , plus extra for serving
• mint or basil leaves and a little shredded chilli (optional), to serve

Per serving

217 kcalories, protein 26g, carbohydrate 26g, fat 2 g, saturated fat 0.4g, fibre 0.6g, sugar 1g, salt 2.52 g

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