Chicken noodle soup

Chicken noodle soup

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(283 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
  • 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 (284)

kingorla's picture

Anyone know if it would be possible to freeze this soup? Thanks

Dash's picture
5

Amazing. I doubled the quantities. Used 500ml of posh chicken stock in a clear bag and a litre of M&S concentrate from a jar. Added a pak choi, half a red chilli and the whole thing tasted heavenly.

darrenharris7's picture
5

Two words....make it!! Amazing, flavoursome soup and it takes less than 30 minutes...WOW

boistizon's picture
5

Comfort on a plate. It is really hard to believe that such a simple dish with so few ingredients could taste so absolutely fabulous. I only had Udon noodles in the cupboard, but they were really lovely with the soup. Next time will try with wheat noodles to see if the taste is different. Mary Cadogan does it again!!

gemmaedwards's picture
5

Delicious! Will definately do this one again!

buckbear's picture

This soup was delicious we added carrots, bamboo shoots and mangetout we also doubled the recipe. definately recommend this soup.

chefheed8's picture

Tasty and very simple to make. I tripled the ingredients to have supplies for rest of the week for me and workmates. Everybody loved it. Even had to share recipe already.

Next time will make with a few of the suggested twists

marbucks's picture
5

This soup tastes really great. Will surely do it again.

joannec99's picture
4

I used chicken thighs instead which I think add more flavour, plus added some fresh coriander at the end

ramanelli's picture
5

I never make homemade soup. This was fabulous, my son loved it too. Will be a firm favourite :0) Tempted to make more soups now !

fargee's picture
5

Great recipe, chopped up all the ingredients the evening before I planned to make this, then it was quick and easy to make once I got in from work the next day. Added a chopped chilli and some sliced pepper, and after reading other reviews slightly increased the amount of chicken and noodles in the recipe to make it a bit more substantial. Really scrummy and definitely a recipe I'll be making again

joannakball's picture

Great Recipe! I made it for my boyfriend with 'man flu'. I added a little more ginger, peas and topped with some lambs lettuce to finish. He said it was the best soup he'd ever had! But that could have been the 'man flu' talking! :)

josephina86's picture
4

I would definitely say you need to double the ingredients to get a decent amount out of it. To make it extra hearty for winter I used udon noodles, pak choi, some meaty chicken thighs and I would go double on the ginger next time. Still delicious and very simple to make.

carolemcs's picture

How easy is this soup!!!! and tasty too.

mahayz's picture

Gorgeous ! I just made this for bonfire night. A wonderful way to warm up after the chill outside. I added some spring greens and used super noodles because i didn't have any other noodles but my family loved it !

leonav's picture
5

One of my most favourite soup. Even when I am very ill, I can still manage to make a batch. All my household enjoy this, not just when we are poorly!!! If the cold is really nasty - I load more giger in it.

leonav's picture
5

One of my most favourite soup. Even when I am very ill, I can still manage to make a batch. All my household enjoy this, not just when we are poorly!!! If the cold is really nasty - I load more giger in it.

emmasallyd's picture
5

I used leek and red pepper instead of the veg in the recipe as that's what was in the fridge - yummy! Excellent comforting soup

2492550's picture

This soup is great, I added a whole chilli at the start and cooked it with the chicken and then removed before adding the sweetcorn. It gave it a nice chilli kick, yummy!!

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