Chicken noodle soup

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



    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.

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Comments (293)

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!

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

Absolutely loved it!!!!

talk_2_livy's picture

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

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

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).

emygee110272's picture

Just made this and wanted to make more than 2 servings so literally doubled all of the ingredients except i added a little more chicken and 2 extra teaspoons of chicken stock and a little more sweetcorn, it tastes great and has made my house smell of chinese cooking.....beautiful and highly recommended.

GuidoLondon's picture

Simple and good.

kshaw_77's picture

We loved the chicken: really tender. Tinkered around with the spices and seasoning; also fried the mushrooms, spring onions, with some pak choi in the wok seperately adding to the bowls on top of the noodle soup for a japanese ramen style.

lowenna's picture

Yum. A huge hit with my two boys (4 & 6) and DH! I tend to use leftover roast chicken and the stock made from the carcass, plus pak choi. This has become a regular staple mid-weeker in our house. Oh and it's a very good soup for curing man 'flu...

johnjoy's picture

Hi I'm a newbie same as laura123 CAN THIS BE FROZEN

cocovanilla's picture

My boyfriend loved it, so will definitely make this one again. A lot of noodle soups are bland, but this was spicy and tasty!

hia06av's picture

Lovely way to use up the leftovers of a roast chicken. Use stock made from the carcus. Good, healthy warming food on a budget. If you haven't got noodles, spagetti or rice also works just watch timings as spagetti and rice take a bit longer to cook!

stefnotarangelo's picture

Great recipe, but definitely needs a few tweeks. I agree with others when they say it's a good amount for 2 people - not 4. I increased the amount of ginger to a tablespoon and added sliced chilli 5 mins before you shred the chicken. Add more noodles as well - the amount listed above is not enough. But once you've made these adjustments, it's a really tasty and fresh soup! Definitely making again!

passion_to_cook's picture

really good recipe delicous and great for clearing up a cold

LuluLolly's picture

5 star recipe! Very easy, quick and delicious flavour. I added fresh coriander and will do that again next time I cook this. The family loved it.


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