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)

love_my_food's picture

This is the nicest chicken noodle soup I've ever made or had. Went down nicely with my 2 poorly kids last night and I swear they are better this morning!
I did double all the ingredients though and have some left over for lunch. Also, I used little vermicelli which the kids loved.

faye500's picture

very nice and people asked for seconds. I put a little more stock and used sharwoods spicy noodles to give it a little kick

octobersun's picture

Love it! My cold cure every time!

menapian's picture

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

Added extra ginger and it was delicious. Next time will add some lemongrass too.

trace82's picture

Made the soup tonight, was really nice.

allybags1's picture

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

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

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.


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