Chicken noodle soup

Chicken noodle soup

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(284 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

  • kcal217
  • 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

    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

    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

    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 onions

    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 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

    Mint

    mi-nt

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

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 (285)

jojodinkley's picture
5

This has been the most well-received dish I think I've ever made. Followed the recipe exactly and both my husband and Mum said it was easily as good as any from a Chinese restaurant, if not better. Another major plus is that my extremely fussy children demolished their servings then went looking for more! A win all round!! Will be a regular feature in our weekly meal plans from now on ☺

LexiDickens's picture

Love this!! really easy to adjust for just one person, so yummy!

Jane Elizabeth's picture
5

Made this for the first time tonight. Added more chicken and more noodles for my teenage boys. It was a hit!

wonderwomen's picture

can i use egg noodles instead of rice noodles

RichieBoo's picture
5

Made this countless times now and I have to say one of my favourite quick meals. Love it 5*!

Minustheberry's picture
3.75

This was really good, first one that came up on Google with a short cooking time. Really easy to follow, amazingly tasty. Made enough for tomorrow, off to bed now so I can eat it again!

miffmibs's picture

The whole family, including 2 fussy boys, love this and we have it regularly. It's so simple to prep and cook, you can throw any veg and fresh herbs at it and it's fantastic for when you've a cold.

Cinny's picture
5

Fantastic recipe, think it's helped my poorly man on his road to recovery from man flu. Added peas, thinly sliced courgettes and a pinch of cayenne as I didn't have sweetcorn nor onions. Thumbs up and to be repeated often I feel

biancalang's picture
5

Me and my partner have made this numerous times. We skip the sweetcorn and the ginger for personal preference reasons and the broth is fantastic.

lizleicester's picture
3.75

Missed a couple of ingredients out (mushrooms + fresh basil) coz I didn't have them but still a delicious soup based on Miso packets rather than stock cubes.

ladyfame's picture

I wasn't sure from the picture but this is a fantastic recipe and is very versatile. Highly recommended.

dianamin's picture

Love this, make it very often with different veg more or less every time!

emmar328@gmail.com's picture
5

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
5

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
5

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
3.75

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
5

Absolutely gorgeous soup! Will definitely be making again!

JW Inspiration's picture
5

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
5

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.

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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
5

i'd say four as a starter, two as a main

nutorious's picture

I would say it serves 2 not four

Tips (2)

Leahmichaela's picture
5

This is wonderful! I make it all the time and double it up to freeze. I usually add a little more sweet corn and I use gluten free rice noodles. It's lovely!

LTS's picture

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