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Chicken noodle soup

Chicken noodle soup

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(266 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

  • kcalories217
  • 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

    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

    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

    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 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

    Mint

    mi-nt

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

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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.

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Comments (274)

kristi123's picture
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I made this yesterday as my boyfriend has man flu (And to be honest he was very ill) I made him this soup as I have made it before and loved it. Well within a couple of hours he was feeling loads better after eating this soup. Not only does it taste amazing it works wonders. He said he could eat it all day :)

aliysahussein's picture
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Made this 4 my mother & myself for dinner! It was a triumph!
She loved it and is extremely fussy!
Used knorr chicken stock pot for a flavoursome broth.

paulinew4747's picture
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I added extra chicken and mushrooms to make it more filling. Very tasty and easy to make and was just as good the next day. Will make it again.

laurie114's picture
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Yummy!x

traypot's picture
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Yum, yum, yum! I made this for myself and my husband, we both gobbled it up. The kids got a sniff of it and asked to try some too...they also demolished it! Absolutely delicious and so cheap to make!

dausten's picture
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Delicious! Added a spoon full of tom yum paste which gave the soup an even better taste

dmo_thfc's picture

Best dish for my manflu...

angela1956's picture
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Excellent tasty recipe. My husband made it as I was suffering from a bad cold and had lost my appetite and it really made me feel better!

neontree's picture
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This recipe is the business! Thank you! I didn't have mint or basil to hand, but it was perfect without.

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.

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