Chicken noodle soup

Chicken noodle soup

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(231 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

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

Additional info

  • Healthy
Nutrition info

Nutrition per serving

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

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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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

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Comments

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majamp's picture
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This is such a good recipe, it tastes good and is great because you can put whatever veggies in it you like.

amizs121's picture

Lovely, I added chilli with the garlic and ginger gave it a nice taste. I also used oyster sauce as i didnt have no soya sauce was extremely tasty. I added extra noodles along with pak choi, very filling

chocolatediamonds123's picture

yum this is lovely

jeanettea's picture

I added fresh bay leaves and rosemary to this as well as carrots. Delicious.

renomate's picture
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Loved it, will defo make again, maybe with prawns too.

den113's picture

would definately make this soup again my husband loved it

rquest's picture
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I made this with Quorn chicken pieces so the cook time was even faster. A lovely soup that I would definitely make again.

Having not cooked with rice noodles before I have learnt from the experience and will break them in half before cooking next time as eating it was very messy!

rednoo's picture

I tried this soup last night after a particularly miserable day out ! It's so easy to do and totally satisfying and comforing while being a healthy option. I'm going to try with prawns and lemon grass next for a more Thai flavour. A great recipe. Thanks !

miss_bee's picture
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I've just made this soup and it was truly delicious; one to remember for winter, or for when I want a light supper. I like the idea of adding pak choi, so I'll probably be doing this the next time that I make it.

twigsbeck's picture
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Gorgeous!
I made it with creamed sweetcorn and some fresh chilli.
Made our summer colds much better! Will def be making lots more.

2468tr's picture

Lovely simple recipe.
Used chillis right at the end
Do like a kick to food gone down really well.

bethocallaghan's picture
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Def for 2 not 4. Added some lemongrass with the ginger and garlic and some mangetout at the end with the other veg.

chloem86's picture
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Tahnks to this recipe I got a good mark in my HE COOKING IDEA

lburey's picture

I will definately make this soup again we really enjoyed it. I think there is a misprint though as in the recipie it state to serve into 2 bowls so think it is for two. I added more stock and more chicken and veg . I also put pak choi in and added chilli at the begining. There was more than enough for 4. The extra chilli was a bit harsh initially but when left over night the soup tasted even better.

jpswalsh's picture
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it was good but i was disappointed. dont think it could stretch to 4 people, thought it was a little boring flavour-wise

paulnlondon's picture
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I make the tofu version and use a reduced salt vegetable stock cube. I try to make enough to save some for the next day but can't help but finish it. I usually add a few frozen peas for colour, too.

amywislocki's picture

Lovely, and healthy, weeknight supper! Use more stock than suggested – I don't see how this would stretch to four people, unless for a starter – and also added some coconut milk to the stock. Really tasty.

huwnet's picture
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I add sliced red pepper and peas for a touch more colour

cljanes's picture

I love this soup and make it often. I usually include some freshly chopped red chilli with the ginger and garlic at the beginning of the recipe, and also add more noodles to make it more filling.

jinxme99's picture
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This was a very tasty chicken noodle soup. I did add lemon & Five Chinese Spices, fresh coriander, pak choi and white bean sprouts along with flat ho-fun rice noodles, they are a great alternative to egg noodles. Will def make this again!

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