Chicken noodle soup

Chicken noodle soup

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(287 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
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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 (285)

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!!

nlamb4's picture

This soup is lovely. Made it for my boyfriend when he had man flu and he loved it so i made it again when his parents came for lunch and they also really liked it. Had to double the recipe though because only got 2 bowls the first time I made it.

nlamb4's picture

This soup is amazing. Made for my boyfriend when he had man flu and he loves it so I made it when his parents came for lunch and got extra brownie points.

n0vembe6's picture
5

Beautiful. Delicate and so healthy, I'd make this time and time again :)

Danzini's picture

Soup was delicious! Will definitely make this again. I added chopped chillies at the same time as adding the garlic and ginger which gave the soup a spicy kick! Also added some beansprouts in which went very well. I also used straight to wok noodles. Thanks for the recipe! :))

samantha.jones's picture

Personal favorite, i could eat it every day... filling and healthy

josie1212's picture

I liked this recipe very much. I would recommend using chilli flakes at the end to give it the extra kick. (I used chilli flakes and shredded chilli). I didn't use dry noodles and used 150g of straight to wok noodles. I'm glad I did as there wasn't a lot of broth to spare doing it this way.

Also I worked out the calories myself and i worked it out as closer to 150 Kcal instead of 217. Always a bonus.

zebeedee's picture

This is gorgeous! But added loads more ginger and noddles and the tip about fresh mint and basil to finish is ace-'really makes the dish! Yummy scrum

melon1975's picture

Made this last night - delicious. Nicely filling. Added a few more noodles than noted and I'd probably add more sweetcorn.

Mini17's picture

I didn't fancy the soup thing so I let the vegetable stock simmer out so it was just a noodle dish. Very nice but probably would have left the sweet corn out and replaced it with something different :)

coleenob's picture
5

Brilliant soup if you're feeling a little under the weather or had one-too-many the night before, equally good if you just fancy a nice flavoursome broth. So easy to make, I keep going back to this recipe again and again.

sybil77's picture
4

It was a lovely soup. I doubled the recipe, added 2 carrots and 3 pak choi. However, I am still considering what to put in for a little flavour kick. Otherwise, I greatly enjoyed it and it is oh so simple to prepare!

ahill's picture

add a few drops of sesame oil.

audioslave's picture

The whole family love this soup. It feels light and tasty but also filling. ..one for the binder. I do use 2 chicken breast and more rice noodles.

nnicolson's picture
5

5 star delicious!

gemmabale's picture
5

So easy and absolutely delicious, never cooked anything like this before and was so surprised about how easy it was!

nikigrace's picture
5

very tasty and easy to make. i would suggest to have as an evening meal to add more of everything as this is not enough for four as the receipe suggests BUT definetly needs to be tried, really really tasty i added chopped fresh chilli when adding the ginger and garlic

cocrook's picture
5

Forgot to rate and its got to be 5*****

cocrook's picture
5

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
5

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

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