Chicken noodle soup

Chicken noodle soup

  • 1
  • 2
  • 3
  • 4
  • 5
(283 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
Save to My Good Food
Please sign in or register to save recipes.

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
  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (284)

smoosh's picture
3.75

This is amazing! I woke up suffering from a cold so decided to make this and it's definitely helping making me feel better. I'm a vegetarian so I used vegetable stock and Quorn chicken. I also minced the garlic, added the chilli when the soup was simmering, added a shallot, some Thai wok spice and some chilli flakes. I used noodles out of an instant noodle packet and just cooked them separately (just in boiling water) before adding them to the soup. Lovely!

Shemaine's picture
5

Love this recipe, it's a staple dinner every week now. I add Chinese cabbage, carrot, broccoli and mangetout and double the stock... YUM!!!!!

MarieKazh's picture
5

Love this recipe! Perfect flavour and there is no need to go to a local Chinese restaurant and overpay for food there - this dish is easy to prepare and tastes just as good and even better, because it is homemade.

simon-peter's picture
5

I cannot recommend this one enough: the ingredients are cheap, it's low calorie, it's freezable and, of course, it tastes fantastic.

I doubled the amount of rice noodles - 50g per portion.

After poaching and shredding the chicken I froze half of it. When reheating just add noodles and veg - easy!

SammieL's picture
5

I made this last night. It was goegeous! I put some extra soy sauce in as I thought it needed more than stated (i used dark soy sauce) Also I added some chilli after what some other readers had put. I will make this again and again. So simple and delicious! I doubled the ingredients as it was for a main meal with a very hungry boyfriend!

hayleyb277's picture
5

Made this a couple of weeks ago and even my husband (who is not a big soup fan) wolfed it down. Poached a whole chicken and used half the stock as the soup base, then froze the rest of the stock. Whipping it out for tonight and will be using bean sprouts (used some for a Chinese last night) and Pak Choi, yum.

skintrabbit's picture

I just made this worrying it might be bland but it was not! I added chilli flakes, asparagus and red pepper. I used vege stock pot as stock, and quorn chicken pieces. Added some lightly toasted cashews and fresh chilli to the top- really yummy!

cocacola24's picture
5

Made this for the first time after getting some ingredients from the market and it was amazing! I used two chicken oxo cubes for the stock and added some cayenne and black pepper for enhanced flavour. I removed the noodles and added celery and bean sprouts instead, it was bliss.

marinaveiga87's picture
5

Absolutely delicious and so easy, i took the recommendations for the chilli and it made it that much more delicious. Definitely try this again tonight!

whatscookin's picture

Totes amazballs!! I made this with some homemade chicken stock, added some extra ginger which I grated into the soup and some extra garlic. I also left out the sweetcorn as hubby isn't keen but added some thinly sliced baby broccoli and it was absolutely out of this world. Thanks again for another great recipe

cookson1969's picture

Tasted amazing I will be making this again .

crm85's picture

Absolutely yummy! I made with Turkey instead of Chicken.

toastisnice's picture
5

Mmm absolutely delicious! Chicken noodle soup it one of my favourite meals and this is by far the best one I've made! I add carrots and cabbage as well, and usually use 2 cloves of garlic. So quick and easy to make. A real feel-good meal!

msolgama's picture

I made this vegetarian style . Used cabbage peppers one red chilli ( although next time I'll use half was a bit too spicy ) . I also used Waitrose fresh noodles instead of dried . It was a very delicious noodle soup and on top of that quick and easy to make. Next time I would add tofu and spring onions plus sweet corn . You can make with any veg

kirstyblaz's picture

I was making this for one and used about 3 tsps of Very Lazy Ginger. It was delicious and definitely needs a whole garlic clove. Also added in fresh sliced chilli after returning the chicken back to the pan and a splash of rice wine vinegar.

oliver house's picture

Doubled the recipe but followed every step of the original. The result was a delicious warming dish that all the family enjoyed including our friend Mirella, who is usually not very enthusiastic about soups with noodles. We had an avocado sitting around so decided to added as a topping, it was a very good idea, do try it!

BubblegumMonster's picture

it worked out really well and tasted amazing, although i put a bit to much ginger and basil in it while i was cooking it, but it still was brilliant and i loved it. I will definitely make this again :)

nutorious's picture

Cheap, easy, quick, healthy and filling - perfect.

I stole the idea of adding a chilli or two off someone on here when u add the ginger and garlic and it works very well gives it a bit of an extra quick makes it even more so warming. Brilliant recipe looking forward to heating the left overs for my lunch!

I did add a bit more soy sauce (table spoon) and more noodles as 50g didn't seem that much.

denidax's picture

This is delicious and so easy to make. I followed the recipe except I used powdered dry ginger instead of fresh. It was the perfect amount to make dinner for two.

aimee_es's picture

This soup is beautiful, the only thing I changed was I used ground ginger, as when I made it with freshly chopped, it was too overpowering, and ended up painstakingly picking out all the tiny pieces!! But with the ground ginger it was absolutely perfect!!

Pages

Questions (5)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…