Chicken noodle soup

Chicken noodle soup

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(220 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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amy_prima26's picture
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I thought this soup was lovely. It's a great recipe for using up roast chicken leftovers. I'd already made a chicken stock with meat shredded, so I fried 1 tbsp chopped ginger, 2 chillies and 2 cloves of garlic briefly in sesame oil. Then sizzled a good splash of rice wine in the pan before adding the stock. I also added 1 chopped Pak choi and fresh coriander. It was just about enough for 2, definitely wouldn't feed 4 here!

amy_prima26's picture
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I thought this soup was lovely. It's a great recipe for using up roast chicken leftovers. I'd already made a chicken stock with meat shredded, so I fried 1 tbsp chopped ginger, 2 chillies and 2 cloves of garlic briefly in sesame oil. Then sizzled a good splash of rice wine in the pan before adding the stock. I also added 1 chopped Pak choi. It was just about enough for 2 but there was less chicken than in the recipe.

lucygriffiths55's picture
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So simple and really good comfort food on an Autumn evening!

liamdorts's picture
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Forgot to rate it.

liamdorts's picture
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Absolutely beautiful soups, and so easy to make. This has become one of our weekly favs!

shedley's picture

I was making this to take to my dad and ended up having to make double once my partner smelled it! It was really tastey while not being overly complicated. I added chillies to the broth to give it an extra kick and that worked really well. I do think it is meant to serve 2 though - one chicken breast wouldnt go near serving 4 in my house!

michellecoulter85's picture
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Gorgeous

dylan0908's picture
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Fab soup, used less stock. Highly recommended.

traceykmc's picture

this is a fabulous soup with gorgeous flavours,will definitely be making it again.

frogit's picture

I have made this many times with great success.
My only adjustment to the recipe is that I blend the garlic and ginger with a little water to make a paste rather than chopping it up.

frogit's picture

I have made this many times now, with great success.

meganbarnhart's picture
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Fantastic, easy, healthy. To cut down on carbs (I'm on a diet) I used angel hair sized tofu noodles and added baby bok choy and omitted sweet corn. In the future I'll probably add the corn back in :-)

fimomorrison's picture
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This soup tastes like a real treat and only 6 propoints a bowl.

jecurley's picture
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Really enjoyed this, low fat yet filling. I added a small amount of chopped chilli when adding the noodles, gave the broth a nice little kick.

redhotchili's picture
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easy to make and takes no time to prepare, the whole family loved it so much i've made it twice in 1 week!! :o)

cheekykeefy's picture
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This is simply beautiful. Mary is my favourite on here. Her recipes are mainly easy enough for me and the results are always fantastic. I made a schoolboy errror and added 1 tbsp of fresh ginger instead of 1 tsp. I love ginger and prefer it with the extra pow!

10/10!! Thank you Mary.

bartoloc's picture
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ridiculously easy to make. tripled all ingredients so that it'd last a couple of days..had to add lots of salt and chilli to make it flavoursome though. will add pak choi next time.

roryjoem's picture
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Delicious, fresh and really simple to make!

suzannebirch's picture
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Nice flavour. I added coriander and a sprinkle of turmeric.

junerooney's picture
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Wow, this was delicious! Used tiger prawns instead of chicken and replaced the mushrooms and spring onions with mangetout and half a red chilli. Ready within 15 mins.

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