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Chicken noodle soup

Chicken noodle soup

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(281 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

    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

    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

    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 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

    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 (283)

Task's picture
5

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
5

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

munchiebee's picture
5

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
5

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
3

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
4

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
5

Such a simple but full of flavour recipe.

oonaghe's picture
5

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

lynnecav's picture
4

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
5

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
5

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!

macker1's picture

This looks to be a good recipe for a Chinese style Chicken noodle soup, however, it gets a wee bit cosy, at the serving stage, as the recipe is for 4 folks, but is served into only two bowls.
The quantities seem to me to suggest total servings for 2.
What do you think ?
Meanwhile, will still try the recipe !!
Jim McCrone

michela7's picture
5

Absolutely loved it!!!!

talk_2_livy's picture
5

I put a whole corn on the cob in with it at the beginning then cut the kernels off and put them back in after shredding the chicken. I also added a small bag of stir-fry vegetables, which seemed to work very well and a little chilli powder and black pepper. I thought it was absolutely DELICIOUS!! There's only one of me but I made the whole lot and heated it up after work on 4 consecutive nights, but I liked it more every night and looked forward to it throughout the day! Can't wait to make it again :-)

gatta13's picture
5

just made this soup with 100g miso paste instead of chicken stock. I also added one large carrot cut into thin sticks and doubled ginger for an extra kick.

Absolutely loved it!!!!

zetallgerman's picture
4

I love Asian soups and this one really does cure a cold! For a "meatier" version I like to add some dried mushrooms (soak them in hot water for 20min, then chop finely and add to the soup together with their soaking water.) It makes it taste almost like beef stock (great tips for vegetarians).

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