Chicken noodle soup

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

    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
    Rice

    Rice

    r-eye-s

    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
    Sweetcorn

    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

    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 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
    Mint

    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 (293)

joanneauld's picture
5

Delicious, tasty, fresh.

Really enjoyed this and will definately make this again. Highly recommended!

andycorney's picture
5

so easy to make - we prefer chunky chicken so just cut it into chunks instead of shredding, also add soy sauce during cooking, 1 birdseye chilli and a teaspoon of hot piri piri sauce for some kick, it doesn't make it hot, just adds something we felt it was lacking, so easy to make and a definite winner!

debetha's picture
5

Fabulous! We all loved this from my 9 month old upwards! Added in some miso which was lovely. Plus some Bok Choy cabbage I had, which increased the veggies in it. I used more veg & more noodles than suggested. Will definitely make this again

kimhayley's picture
3

I enjoyed this soup but it definately wasnt a favourite. My first problem was that I doubled the noodles, and so that left very little broth. Second to that, I didnt like the idea of just slurping up chicken stock cubes! I enjoyed the fresh flavours of the ginger, veg etc. but maybe next time I'll make my own stock or use better quality. I can, however see how it can be a cure for a cold.

emma4178's picture

reallly nice recipe, my favourite soup! great on a winters day

marshall3kayx's picture
5

This soup tastes fantastic and is easy to make, what more could you ask for!

motleycarnelian's picture

This really is a fab recipe, I like to add dried chilli flakes and the juice of 1 lime - yummy!

leggygal's picture
5

Deliciously tasty and oh so simple. I also put a little bit of fresh coriander on top for a touch of Asian flavour

annemiek's picture
5

Absolutely great soup. Smells gorgeous! Me and my family are vegetarians so I left out the chicken, but I also left out the tofu. Adding some more veggies did the trick just perfectly.

bedazzled116's picture

Can I freeze this soup?

fi1974's picture
5

Such a lovely recipe and so simple to make. I added a tsp of brown sugar and chopped chilli and ginger to the stock to infuse the flavours with a good handle of beansprouts and 2 chopped pak choi ..... finish with fresh coriander leaves to serve - a fantastic oriental low fat dish!!

dee_mrn's picture
5

Perfect Everyone loves it, i make it all the time!!

forestnuter's picture
5

Mary Cadogan, you genius. Delicious, quick, healthy. This dish just won't stop ticking boxes. I'll tell you what's a hoot and a half is if you try deboning a whole chicken to get the breasts needed for this dish; you get a real sense of achievement. Cracking!

liezeldutoit's picture

Lovely soup, added more noodles and it worked very well. Would definitely make it again

jamiecarter's picture
5

Really really nice. I would highly recommend this!

laura1234's picture

Hello
I am a newbie .. does anyone knwo if this can be frozen?
Thanks

wendy1982's picture
5

Really Nice,
I added extra Ginger and Fresh Chilli for that extra kick! Brilliant for colds and Flu :)

hcrini's picture
5

Excellent soup! We prepared it twice in the same day. Highly recomended anytime!

oollah's picture
5

One of the best soups I've ever had! Worked really well with Quorn too.

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