Chicken noodle soup

Chicken noodle soup

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(278 ratings)

Prep: 10 mins Cook: 30 mins


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



    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


    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



    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



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


  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 (280)

Hannah2108's picture

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

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

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

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

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.

jarrestr's picture

Excellent soup. Didn't have spring onions so added very finely chopped leeks. Really refreshing taste.

jamesp2015's picture

This is really is a truly tasty soup and pick me up if you're feeling full of cold. The chile and spring onions adds that extra background heat and taste, and I am not a fan of spring onions, but I thought to myself when making it... Stick with recipe-:)

beckie-jl's picture

I have just made this and it was delicious! I didn't have any soy sauce in so I added some freshly squeezed orange and boiled some rings of orange with the stock. I will definitely be making this again.

egreenwood20's picture

The recipe is exactly as it says! Perfect for winter, warming and flavoursome. Slightly salty but I put one and a half stock pots in. Still absolutely gorgeous. Missed out the fresh herbs and replaced with dried chilli flakes and didn't miss a thing. Lovely.

michelle_'s picture

Really delicious and very filling. I used 1 veg stock cube and 1/2 a chicken one and fresh coriander instead of mint. I sliced the chicken thinly before cooking so it wouldn't take so long

Tinny29's picture

Lovely meal. I use lots of ginger. Favourite of mine. Nice And healthy too

vikaroo's picture

This soup is absolutley gorgeous. My boyfriend insists we have this every week now! Its low calorie and really filling too so good for the waistline. Absolutley scrumptious!

carrow's picture

really tasty soup, I made double the amount for 2 adults and 2 children. I added extra sweetcorn, mushrooms and spring onion. The kids loved it and have asked for it again. Makes for a good lunch quick and very easy to make. I served with crusty bread.
Delicious !!

ashley3135's picture

Perfect chicken noodle soup recipe, just DELICIOUS!! Made this tonight but doubled the recipe.. Double the recipe yielded about 4 decent sized bowls.

It was quick and easy to make and I followed the exact recipe, except I added an extra tsp of garlic and ginger, and 2 tsp of chilli at the beginning. I also used medium egg noodle nests as that was what was in my cupboard and it was perfect. Fried some chopped spring onion in a little sesame oil until brown and crispy to garnish, it was perfect.

Will definitely make this one again and again.

smoosh's picture

This is amazing! I woke up suffering from a cold so decided to make this and it's definitely helping making me feel better. I'm a vegetarian so I used vegetable stock and Quorn chicken. I also minced the garlic, added the chilli when the soup was simmering, added a shallot, some Thai wok spice and some chilli flakes. I used noodles out of an instant noodle packet and just cooked them separately (just in boiling water) before adding them to the soup. Lovely!

Shemaine's picture

Love this recipe, it's a staple dinner every week now. I add Chinese cabbage, carrot, broccoli and mangetout and double the stock... YUM!!!!!

MarieKazh's picture

Love this recipe! Perfect flavour and there is no need to go to a local Chinese restaurant and overpay for food there - this dish is easy to prepare and tastes just as good and even better, because it is homemade.

simon-peter's picture

I cannot recommend this one enough: the ingredients are cheap, it's low calorie, it's freezable and, of course, it tastes fantastic.

I doubled the amount of rice noodles - 50g per portion.

After poaching and shredding the chicken I froze half of it. When reheating just add noodles and veg - easy!


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