Chicken noodle soup

Chicken noodle soup

4.79188

(197 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition info

Nutrition per serving

kcalories
217
protein
26g
carbs
26g
fat
2g
saturates
0.4g
fibre
0.6g
sugar
1g
salt
2.52g
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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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  • Tip

    Make it vegetarian

    Replace the chicken with 175g/6oz firm tofu cut into cubes, simmer for 5 mins, then add the other ingredients as before.

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.

Recipe from Good Food magazine, February 2006

BBC GoodFood Magazine

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Comments

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coleenob's picture
coleenob05:06, 9th May, 2013
5

Brilliant soup if you're feeling a little under the weather or had one-too-many the night before, equally good if you just fancy a nice flavoursome broth. So easy to make, I keep going back to this recipe again and again.

sybil77's picture
sybil7708:04, 6th May, 2013
4

It was a lovely soup. I doubled the recipe, added 2 carrots and 3 pak choi. However, I am still considering what to put in for a little flavour kick. Otherwise, I greatly enjoyed it and it is oh so simple to prepare!

audioslave's picture
audioslave09:33, 25th Apr, 2013

The whole family love this soup. It feels light and tasty but also filling. ..one for the binder. I do use 2 chicken breast and more rice noodles.

gemmabale's picture
gemmabale09:04, 13th Apr, 2013
5

So easy and absolutely delicious, never cooked anything like this before and was so surprised about how easy it was!

nikigrace's picture
nikigrace08:57, 7th Apr, 2013
5

very tasty and easy to make. i would suggest to have as an evening meal to add more of everything as this is not enough for four as the receipe suggests BUT definetly needs to be tried, really really tasty i added chopped fresh chilli when adding the ginger and garlic

cocrook's picture
cocrook01:24, 6th Apr, 2013
5

Thank you for this simple dish. Mine didn't look like the picture but tasted divine. Will defo make again and try some of the additions mentioned above.
This is going to be one of my go-to dishes for the winter months.
10/10

ellenkate's picture
ellenkate04:09, 29th Mar, 2013
5

Scrumptious. Added chilli because I can't resist the extra spice when cooking with ginger. Definitely will make again.

dmjones's picture
dmjones04:04, 16th Mar, 2013
5

Used left over chicken from a roast and the stock made from the deglazing of the roasting pan.

sarah-carter2005's picture
sarah-carter200502:25, 20th Feb, 2013
5

This is a great soup, delicious and easy. After reading other comments I added extra glass noodles and swapped shredded chilli with some chilli flakes. Used leftbover roast chicken pulled to pieces just as good without cooking the chicken in stock. Would recommended!

sjbarton666's picture
sjbarton66606:56, 11th Feb, 2013

This is the third time I've used this recipe and it never fails. Lunch for the week sorted out!I leave out the chilli though, cause i'm a bit of a wimp when it comes to spicy food!

stellzeystar's picture
stellzeystar09:22, 3rd Feb, 2013

Delicious and nutritious, a weekly favourite. I highly recommend adding a ppack of mixed exotic mushrooms (shitake, oyster etc). Yum!

teresaaregreen's picture
teresaaregreen06:35, 21st Jan, 2013
5

My family love this and it's so simple, leftovers are even better the next day. Also made for starter at dinner party and they loved it too. I prefer to add a little extra liquid.

janebush's picture
janebush01:46, 21st Jan, 2013
5

Have just made for lunch. Pimped it up a bit with coriander, mint and sliced red chilli. Added more stock than suggested otherwise too little broth. Will be making batches for lunches as even my teenage daughter liked it! And LOW FAT!!!!!

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