Chicken noodle soup

Chicken noodle soup

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(223 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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menapian's picture
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Yes Yes YES! Well done Mary. Another triumph against all the odds. Superb.

scoobie's picture

Tasty soup. Needed to add five hundred more mls of chicken stock to it. Also one tsp of soya sauce would probably be enough as it overpowered the delicate flavor of the ginger.

manic247's picture
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Added extra ginger and it was delicious. Next time will add some lemongrass too.

trace82's picture
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Made the soup tonight, was really nice.

allybags1's picture
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My family all really enjoyed this soup, although having read some of the comments I doubled the chicken and noodles. I personally found it a little bland and so added some chilli flakes to spice it up! I served it with prawn crackers and it went down a storm.

nevynevster's picture
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Good recipe. Easy to make. It definitely benefited from some crushed dried chillies added at the start - I think it would have been a little bland otherwise.
I used broccoli and cauliflower florets instead of the sweetcorn which made it more substantial and as a consequence didn't need extra noodles.
Definitely a good evening meal for 2 (not 4)!

scouthut's picture
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Excellent soup, tastes good and makes you feel good too :o)

huldar's picture

I find this recipe superb for when you're not feeling well, both for colds, sore throats and nausea. I make it with either red or yellow onion since supermarkets in my country don't carry fresh spring onions year-round, it's also fine without the chicken and the broth is just lovely :)

michelletay36's picture
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Wow this soup is so simple but full of flavour its great comfort food especially if u have a cold . try it its lush .

jodes229's picture

My husband & I made this at the weekend - lovely! There was enough for me to have a meal the next day and I agree with those who say it is even better second time round. I have all these ideas of what to add but hubby says I'll turn it into a stew! I do like the idea of some sliced crunchy water chestnuts, though............

chucks's picture
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Fantastic soup, very tasty. Made it for tea one night and despite my husband's initial reaction, he absolutely loved it, to the point he is planning to make it as a starter at the next family event.

jodes229's picture

For those who are asking if this can be frozen - I don't think so. Most of the Good Food recipes actually indicate if it can be frozen by a "snowflake" icon which shows along with the preparation and cooking time etc..........

hayleyljames's picture
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Really lovely soup - healthy and very quick to prepare. I highly recommend it!

ebradburye's picture
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Very easy recipe. I used left over chicken from a roast, which I just warmed up in the broth. Also substituted sugar snap peas for the corn (which I didn't have) which seemed to work quite well. I found the quantities were enough for 3 medium bowls of soup.

LuluLolly's picture
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A perfect soup for a cold snowy day! I added thinly sliced lemongrass and extra ginger to the stock and next time I'll add a whole red chilli for some heat. Some reviewers suggested Pak Choi which was a wonderful addition and please don't leave out the spring onions and herbs at the end because they make a huge difference to the flavour. The quantities are definitely for two bowls, not four and I used more than two litres of stock for the four of us. There's some leftover for lunch today. Yum!

sassca's picture
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Gorgeous soup. Doubled the quantities, fried the mushrooms in a little butter first, and used peas as well as sweetcorn. Loved it, will make again and have already passed the recipe on.

lucyjane84's picture
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I loved this - I had some lemon grass hanging around so threw some of this in too...spot on.

cookiegalore's picture
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Light, tasty and easy to make. I followed the recipe. Might try adding a bit of chilli next time to add a bit of a kick.

frogit's picture

I double the quantity on this recipe ass it is so yummy!!!

lauren_ricci's picture
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What can I say...I agree with everyone else! This is THE best chicken noodle soup! I sometimes add fresh chilli and usually use udon noodles.

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