Chicken noodle soup

Chicken noodle soup

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(228 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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cocrook's picture
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Forgot to rate and its got to be 5*****

cocrook's picture
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Thank you for this simple dish. Mine didn't look like the picture but tasted divine. Will defo make again and try some of the additions mentioned above.
This is going to be one of my go-to dishes for the winter months.
10/10

ellenkate's picture
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Scrumptious. Added chilli because I can't resist the extra spice when cooking with ginger. Definitely will make again.

jamgeorge's picture

Delicious, great for kids minus chilli and basil.

abic's picture
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Easy to make and very tasty.

dmjones's picture
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Used left over chicken from a roast and the stock made from the deglazing of the roasting pan.

annettecallear's picture
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lovely blend of tastes, i added a little shredded chilli

sarah-carter2005's picture
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This is a great soup, delicious and easy. After reading other comments I added extra glass noodles and swapped shredded chilli with some chilli flakes. Used leftbover roast chicken pulled to pieces just as good without cooking the chicken in stock. Would recommended!

sjbarton666's picture

This is the third time I've used this recipe and it never fails. Lunch for the week sorted out!I leave out the chilli though, cause i'm a bit of a wimp when it comes to spicy food!

stellzeystar's picture

Delicious and nutritious, a weekly favourite. I highly recommend adding a ppack of mixed exotic mushrooms (shitake, oyster etc). Yum!

busymate's picture
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top draw

leanderedwards's picture
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Yummy!!!!!

teresaaregreen's picture
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My family love this and it's so simple, leftovers are even better the next day. Also made for starter at dinner party and they loved it too. I prefer to add a little extra liquid.

janelovestastyfood's picture
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Have just made for lunch. Pimped it up a bit with coriander, mint and sliced red chilli. Added more stock than suggested otherwise too little broth. Will be making batches for lunches as even my teenage daughter liked it! And LOW FAT!!!!!

ladynellington's picture
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Oh yum! I added a bit more soy, 2 tsb brown sugar and tbsp dry sherry to add to the flavour of the stock. I also used last night's roast chicken. This will surely become a firm household favourite to warm up cold evenings!

dervla's picture
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I doubled the ingredients as suggested. I added more thinly sliced red chili to add colour.
We (3 people) really liked it, and was just what we needed on a very cold day. And still have enough for tomorrow.
Would definitely make it again.

ptmg61's picture
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This soup is quick and easy to make, easy to double up and everyone who tried it loved it.

rachiem1981's picture
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The nicest soup I've made in a while. The whole family enjoyed it. Will definitely make it again and again

devilishdemento's picture
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A great soup - very simple, very quick and tastes good (especially the next day!).

emsybobs's picture

Should I use 50g of fresh or dried noodles. I'm also thinking about adding some beansprouts. Anyone tried this?

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