Chicken noodle soup

Chicken noodle soup

  • 1
  • 2
  • 3
  • 4
  • 5
(289 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 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 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



    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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (288)

frogit's picture

I double the quantity on this recipe ass it is so yummy!!!

lauren_ricci's picture

What can I say...I agree with everyone else! This is THE best chicken noodle soup! I sometimes add fresh chilli and usually use udon noodles.

leannemillis's picture

I love this recipie , everyone who has tried it loves it kids adults everyone!! Its a must

fimomorrison's picture

We loved this dish! Very tasty as it is but next time i'll add some pak choi or broccoli for colour.

joseph-conti's picture

Made this recipe today and it was lovely. It is very light but if you like if you like it spicy add a chilli and peppercorns

Task's picture

I love this recipe. I have the page from the original magazine ripped out and saved in a drawer somewhere but now know the recipe by heart I make it so often.

I also like to add just a little more ginger and extra mushrooms (and the whole small can of sweetcorn rather than waste it).

natty7's picture

Lovely soup that put a smile on the face of my poorly boyfriend.

munchiebee's picture

I made this tonight and it was absolutely gorgeous! It's the first time I have ever made 'soup' or used root ginger in a recipe. I have to say how surprised I was at how fresh and light the smell of root ginger is when grated. I doubled the stock and at the end added 2 sheets of fine egg noodles which soaked up all the stock so I added another 450ml of stock which gave me the soup-like consistency.

I added a chopped red chilli 5 minutes into cooking and added Pak Choi at the end in place of spring onions. To serve, I added a splash of light soy sauce and a sprinkling of chilli flakes and it was heaven.

Fantastic recipe and and really easy to make/adapt. I can see myself making this at least once a week using the leftover thigh and leg meat of a roast chicken like I did today!

jamielann's picture

I'm new to cooking and I found this recipe simple to follow and tasty. I read the suggestions, so added some chinese 5 spices and red pepper. Definitely the nicest lunch I've had for a while.

jorourke's picture

I tried this recipe last night and we absolutely loved it! I added some dried chilli flakes, a little bit of coconut milk and more noodles than the recipe said and it was beautiful. My husband loved it and finished off the pot! I'll definitely be making it again!

alicetye's picture

It was really nice but a bit salty so maybe less soy sauce. I added a very hot chilli and also sugar-snap peas which was nice but a little spicy. Also it must be to serve 2 as I used 400ish ml for one. Good quick and healthy recipe though.

gembrunton's picture

Made this for my ill [chinese] boyfriend, but used dried sliced shitake mushrooms instead of fresh. Also added a few drops of sesame oil to the bowl before serving. Being Veggie, couldn't taste it myself but my bf loved it and it made the house smell great! Sure i will be making this everytime he gets a cold... Thought it would possibly be a good way to use up excess Xmas turkey too.

gemma2010's picture

Amazing very easy to make and very tasty! Even which the ingredients reduced to serve one it could easierly serve 2

yummyfw's picture

Great use for left over roast chicken!

leestone's picture

Great soup, I make it every time I feel a cold coming on. And I use a variety of veggies, depending on what I have at home.

tonytencokes's picture

Such a simple but full of flavour recipe.

oonaghe's picture

Definately recommend you make double, it tastes even better the next day!!

lynnecav's picture

I added some extra ginger and garlic and some red chilli flakes to give it a kick. I also subsituted frozen peas for sweetcorn - a triumph. Will be making this again.

loulou1975's picture

I've just tried this, and have to say that it's one of the nicest soups i've ever tasted - let alone made! It's ridiculously easy too!

One thing i will say though, is that i think 900ml of stock is a bit too measly, it won't go far at all. I used quite a bit more than suggested, but just used more stock cubes (5 chicken ones), and a bit more of all the other ingredients too due to more liquid.
My partner, and friend absolutely loved it, it's feel good food...even better as it's low in fat :o)

victoriabaines's picture

Made this soup and I would say the recipe is fool proof but if you like more of a bite add one large red chilli (finely sliced) at the beginning with the garlic and ginger. I also added about 250ml more stock, a bit more chicken and more noodles.. it will make it stretch a lot further!! Also added pak choi and more mushrooms than suggested. Beautiful result will defo make again!


Questions (5)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…