Chicken noodle soup

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• Gatta

  31 May 2010

  Gatta rated and commented on this recipe

  

  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!!!!

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• LivDiv

  02 June 2010

  LivDiv rated and commented on this recipe

  

  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 :-)

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• Michela

  09 June 2010

  Michela commented on this recipe

  Absolutely loved it!!!!

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• Jim McCrone

  30 June 2010

  Jim McCrone commented on this recipe

  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

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• vickster

  02 August 2010

  vickster rated and commented on this recipe

  

  Made this soup and I would say the recipe is fool proof but if you like more of a bite add one large red chilli (finely sliced) at the beginning with the garlic and ginger. I also added about 250ml more stock, a bit more chicken and more noodles.. it will make it stretch a lot further!! Also added pak choi and more mushrooms than suggested. Beautiful result will defo make again!

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• Cookie

  13 August 2010

  Cookie rated and commented on this recipe

  

  I've just tried this, and have to say that it's one of the nicest soups i've ever tasted - let alone made! It's ridiculously easy too! One thing i will say though, is that i think 900ml of stock is a bit too measly, it won't go far at all. I used quite a bit more than suggested, but just used more stock cubes (5 chicken ones), and a bit more of all the other ingredients too due to more liquid. My partner, and friend absolutely loved it, it's feel good food...even better as it's low in fat :o)

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• Puss

  15 August 2010

  Puss rated and commented on this recipe

  

  I added some extra ginger and garlic and some red chilli flakes to give it a kick. I also subsituted frozen peas for sweetcorn - a triumph. Will be making this again.

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• una

  17 August 2010

  una rated and commented on this recipe

  

  Definately recommend you make double, it tastes even better the next day!!

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• Tonytencokes

  21 August 2010

  Tonytencokes rated and commented on this recipe

  

  Such a simple but full of flavour recipe.

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• Lee

  31 August 2010

  Lee commented on this recipe

  Great soup, I make it every time I feel a cold coming on. And I use a variety of veggies, depending on what I have at home.

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• The Farmers Wife

  09 September 2010

  The Farmers Wife rated and commented on this recipe

  

  Great use for left over roast chicken!

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• Gemma2010

  23 September 2010

  Gemma2010 commented on this recipe

  Amazing very easy to make and very tasty! Even which the ingredients reduced to serve one it could easierly serve 2

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• Gembrunton

  27 September 2010

  Gembrunton commented on this recipe

  Made this for my ill [chinese] boyfriend, but used dried sliced shitake mushrooms instead of fresh. Also added a few drops of sesame oil to the bowl before serving. Being Veggie, couldn't taste it myself but my bf loved it and it made the house smell great! Sure i will be making this everytime he gets a cold... Thought it would possibly be a good way to use up excess Xmas turkey too.

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• Alice Tye

  27 September 2010

  Alice Tye rated and commented on this recipe

  

  It was really nice but a bit salty so maybe less soy sauce. I added a very hot chilli and also sugar-snap peas which was nice but a little spicy. Also it must be to serve 2 as I used 400ish ml for one. Good quick and healthy recipe though.

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• JoRourke

  28 September 2010

  JoRourke commented on this recipe

  I tried this recipe last night and we absolutely loved it! I added some dried chilli flakes, a little bit of coconut milk and more noodles than the recipe said and it was beautiful. My husband loved it and finished off the pot! I'll definitely be making it again!

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• Jamie Leanne

  05 October 2010

  Jamie Leanne rated and commented on this recipe

  

  I'm new to cooking and I found this recipe simple to follow and tasty. I read the suggestions, so added some chinese 5 spices and red pepper. Definitely the nicest lunch I've had for a while.

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• Hayley

  07 October 2010

  Hayley rated and commented on this recipe

  

  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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• Natty7

  12 October 2010

  Natty7 rated and commented on this recipe

  

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

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• Iain

  13 October 2010

  Iain rated and commented on this recipe

  

  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).

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• Healthyeating

  16 October 2010

  Healthyeating rated and commented on this recipe

  

  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

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http://www.bbcgoodfood.com/recipes/1869/

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Low-fat

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

Per serving

217 kcalories, protein 26g, carbohydrate 26g, fat 2 g, saturated fat 0.4g, fibre 0.6g, sugar 1g, salt 2.52 g

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