Chicken noodle soup

Chicken noodle soup

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(278 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.…


  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)

scouthut's picture

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

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

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

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

ebradburye's picture

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

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

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

I loved this - I had some lemon grass hanging around so threw some of this in on.

cookiegalore's picture

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

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.

leannemillis's picture

I love this recipie , everyone who has tried it loves it kids adults everyone!! Its a must

fimomorrison's picture

We loved this dish! Very tasty as it is but next time i'll add some pak choi or broccoli for colour.

joseph-conti's picture

Made this recipe today and it was lovely. It is very light but if you like if you like it spicy add a chilli and peppercorns

Task's picture

I love this recipe. I have the page from the original magazine ripped out and saved in a drawer somewhere but now know the recipe by heart I make it so often.

I also like to add just a little more ginger and extra mushrooms (and the whole small can of sweetcorn rather than waste it).

natty7's picture

Lovely soup that put a smile on the face of my poorly boyfriend.

munchiebee's picture

I made this tonight and it was absolutely gorgeous! It's the first time I have ever made 'soup' or used root ginger in a recipe. I have to say how surprised I was at how fresh and light the smell of root ginger is when grated. I doubled the stock and at the end added 2 sheets of fine egg noodles which soaked up all the stock so I added another 450ml of stock which gave me the soup-like consistency.

I added a chopped red chilli 5 minutes into cooking and added Pak Choi at the end in place of spring onions. To serve, I added a splash of light soy sauce and a sprinkling of chilli flakes and it was heaven.

Fantastic recipe and and really easy to make/adapt. I can see myself making this at least once a week using the leftover thigh and leg meat of a roast chicken like I did today!


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