Chicken noodle soup

Chicken noodle soup

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(277 ratings)

Prep: 10 mins Cook: 30 mins


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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  • 900ml chicken or vegetable stock (or Miso soup mix)



    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


    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



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 spring onion, shredded

    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 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



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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  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 (280)

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!

leanderedwards's picture


teresaaregreen's picture

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

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

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

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

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

rachiem1981's picture

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

devilishdemento's picture

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?

sarahandjace's picture

I honestly can't cook. This soup is amazingly easy to make. I added a few more noodles then suggested and ended up needing a fork to eat the soup with.. Lovely comfort food just as it is.. :)

miss_dyke_21's picture

Not only did it taste great, but it actually got rid of my cold!

smythsheena's picture

Excellent soup, This was a very tasty chicken noodle soup. Thanks

clairec26's picture

I found cooking the chicken and the noodles in the stock absorbed most of the liquid and left this more like a stew so next time I make this I think I'll cook the chicken separately and get some straight to wok noodles rather than dried. Other than that it was absolutely delicious - real comfort food and there wasnt a single bit left! They say chicken soup is good for the soul - this certainly is!

flowergirl9999's picture

A good soup to make with left-over bits from a roast chicken. A really easy soup to make which the whole family enjoy. The only variation I have made is to saute the onions first for about 20mins - I do this for all the soups I make as it enhances the flavor. I also make it the night before so the flavors develop. Worth a shot.

flowergirl9999's picture

This is a great soup - easy to make and the family loved it. I do this soup allot and the only changes I have made is to sautee the onions/springonions first for about 20minutes - I do this for all my soups and I think it enhances the flavour

bettyspecs's picture

Amazing soup! My kids LOVE this recipe a big pot gets made most weeks. I double the recipe for a family of four (we alway's go back for seconds!) the only change I make is more ginger.

themitchy's picture

Fantastic and easy, better than my local Chinese.


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