Chicken noodle soup

Chicken noodle soup

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(228 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, questions and tips

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Comments

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macker1's picture

This looks to be a good recipe for a Chinese style Chicken noodle soup, however, it gets a wee bit cosy, at the serving stage, as the recipe is for 4 folks, but is served into only two bowls.
The quantities seem to me to suggest total servings for 2.
What do you think ?
Meanwhile, will still try the recipe !!
Jim McCrone

michela7's picture
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Absolutely loved it!!!!

talk_2_livy's picture
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I put a whole corn on the cob in with it at the beginning then cut the kernels off and put them back in after shredding the chicken. I also added a small bag of stir-fry vegetables, which seemed to work very well and a little chilli powder and black pepper. I thought it was absolutely DELICIOUS!! There's only one of me but I made the whole lot and heated it up after work on 4 consecutive nights, but I liked it more every night and looked forward to it throughout the day! Can't wait to make it again :-)

gatta13's picture
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just made this soup with 100g miso paste instead of chicken stock. I also added one large carrot cut into thin sticks and doubled ginger for an extra kick.

Absolutely loved it!!!!

zetallgerman's picture
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I love Asian soups and this one really does cure a cold! For a "meatier" version I like to add some dried mushrooms (soak them in hot water for 20min, then chop finely and add to the soup together with their soaking water.) It makes it taste almost like beef stock (great tips for vegetarians).

emygee110272's picture

Just made this and wanted to make more than 2 servings so literally doubled all of the ingredients except i added a little more chicken and 2 extra teaspoons of chicken stock and a little more sweetcorn, it tastes great and has made my house smell of chinese cooking.....beautiful and highly recommended.

GuidoLondon's picture
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Simple and good.

kshaw_77's picture
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We loved the chicken: really tender. Tinkered around with the spices and seasoning; also fried the mushrooms, spring onions, with some pak choi in the wok seperately adding to the bowls on top of the noodle soup for a japanese ramen style.

lowenna's picture
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Yum. A huge hit with my two boys (4 & 6) and DH! I tend to use leftover roast chicken and the stock made from the carcass, plus pak choi. This has become a regular staple mid-weeker in our house. Oh and it's a very good soup for curing man 'flu...

johnjoy's picture

Hi I'm a newbie same as laura123 CAN THIS BE FROZEN

cocovanilla's picture
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My boyfriend loved it, so will definitely make this one again. A lot of noodle soups are bland, but this was spicy and tasty!

hia06av's picture

Lovely way to use up the leftovers of a roast chicken. Use stock made from the carcus. Good, healthy warming food on a budget. If you haven't got noodles, spagetti or rice also works just watch timings as spagetti and rice take a bit longer to cook!

stefnotarangelo's picture
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Great recipe, but definitely needs a few tweeks. I agree with others when they say it's a good amount for 2 people - not 4. I increased the amount of ginger to a tablespoon and added sliced chilli 5 mins before you shred the chicken. Add more noodles as well - the amount listed above is not enough. But once you've made these adjustments, it's a really tasty and fresh soup! Definitely making again!

passion_to_cook's picture
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really good recipe delicous and great for clearing up a cold

LuluLolly's picture
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5 star recipe! Very easy, quick and delicious flavour. I added fresh coriander and will do that again next time I cook this. The family loved it.

joanneauld's picture
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Delicious, tasty, fresh.

Really enjoyed this and will definately make this again. Highly recommended!

andycorney's picture
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so easy to make - we prefer chunky chicken so just cut it into chunks instead of shredding, also add soy sauce during cooking, 1 birdseye chilli and a teaspoon of hot piri piri sauce for some kick, it doesn't make it hot, just adds something we felt it was lacking, so easy to make and a definite winner!

debetha's picture
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Fabulous! We all loved this from my 9 month old upwards! Added in some miso which was lovely. Plus some Bok Choy cabbage I had, which increased the veggies in it. I used more veg & more noodles than suggested. Will definitely make this again

kimhayley's picture
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I enjoyed this soup but it definately wasnt a favourite. My first problem was that I doubled the noodles, and so that left very little broth. Second to that, I didnt like the idea of just slurping up chicken stock cubes! I enjoyed the fresh flavours of the ginger, veg etc. but maybe next time I'll make my own stock or use better quality. I can, however see how it can be a cure for a cold.

emma4178's picture

reallly nice recipe, my favourite soup! great on a winters day

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