Chicken noodle soup

Chicken noodle soup

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(289 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



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 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 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



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


  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 (289)

leonav's picture

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

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

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!!

patsyross2's picture

is this receipe for 2 or 4? hope to make tomorrow for dinner for 4 and don't want to run short!!!!

Ambitus's picture

Great recipe, easily adapted.

bobofinch's picture

Made 3 x times amount. Absolutely lovely. One child with dreadful cold for the last two days woke up feeling ten times better (don't believe it's co-incidental) and the other had finished the lot. Currently making another batch. Thank you!

lubi_j's picture

Very tasty - I also added dried chilli flakes for the extra kick!

amiejuicy's picture

It was lovely if not a little lacking in flavour

anitashah3's picture

super and easy.

charlotte_leah's picture

Perfect with the addition of a red chilli.

mistersteve's picture

Most recipes I try go wrong but this one turned out really tasty! Thoroughly recommended, especially for those of us who are rubbish at cooking!

fionatheobald's picture

Delicious, healthy, cheap and filling!

Couldn't really taste the ginger or soy sauce so added more and added some carrot peelings for another colourful veggie and coriander to enhance the eastern flavour.

Shredded chicken was a lovely texture.

This could easily be adapted to suit aromatic chinese or fresh british flavours - definately a weeknight staple for me now.

billy_1976's picture

Delicious, I would recommend this recipie to everybody, simple to cook and tastes excellent. It's Wagamama at home!

pinkyperky80's picture

This recipe is delicious. I added a small amount of chilli to mine also. I couldn't use mushrooms as I cannot eat them, however pack with spring onions, sweetcorn, ginger, basil and it is really warming and delicious, use extra chicken and rice noodles to make a meal out of it.

millyw08's picture

I love this recipe. Chicken soup is pretty much the only soup I eat so I was glad this tasted fantastic. The rest of the family liked it to.

kristi123's picture

Just Finished making this soup as wanted to have it for tomorrow nights dinner (as some of u suggested it's better the 2nd day) well I have just tasted it and WOW. Bloody handsome!!! I added one deserved red chilli at the Ginger an garlic stage and 1 more spring onion and coriander at the end! I've only had a spoonful so far but I just know it would cure any cold! Thank u so much for a fantastic, easy recipe. Also I used rice noodles an had to soak them first so didn't take up my stock as previously mentioned! X

zulika49's picture

My 10 year old son made this for everyone, it was very tasty indeed and very easy to make.

georgeclare1's picture

Yipee very easy to make and yummo.
The boyfriend rated 9 out 10.
Will make again.


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