Chicken noodle soup

Recipe uploaded by

Mary Cadogan

47 ratings

Recipe by Mary Cadogan

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1. Video tutorial: Preparing chillies

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.

Make it vegetarian

Replace the chicken with 175g/6oz firm tofu cut into cubes, simmer for 5 mins, then add the other ingredients as before.

Per serving

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

Latest comments and suggestions

Results 21-40

• Coco

  01 May 2008

  Coco rated and commented on this recipe

  

  Tahnks to this recipe I got a good mark in my HE COOKING IDEA

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• Beth

  05 May 2008

  Beth rated and commented on this recipe

  

  Def for 2 not 4. Added some lemongrass with the ginger and garlic and some mangetout at the end with the other veg.

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• wikid1

  20 June 2008

  wikid1 commented on this recipe

  Lovely simple recipe. Used chillis right at the end Do like a kick to food gone down really well.

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• twigsbeck

  11 July 2008

  twigsbeck rated and commented on this recipe

  

  Gorgeous! I made it with creamed sweetcorn and some fresh chilli. Made our summer colds much better! Will def be making lots more.

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• Julia May

  14 July 2008

  Julia May rated this recipe

  

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• miss_bee

  27 August 2008

  miss_bee commented on this recipe

  I've just made this soup and it was truly delicious; one to remember for winter, or for when I want a light supper. I like the idea of adding pak choi, so I'll probably be doing this the next time that I make it.

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• miss_bee

  27 August 2008

  miss_bee rated this recipe

  

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• Green Tea

  28 August 2008

  Green Tea rated this recipe

  

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• Noo

  16 September 2008

  Noo commented on this recipe

  I tried this soup last night after a particularly miserable day out ! It's so easy to do and totally satisfying and comforing while being a healthy option. I'm going to try with prawns and lemon grass next for a more Thai flavour. A great recipe. Thanks !

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• Rebecca

  21 September 2008

  Rebecca rated and commented on this recipe

  

  I made this with Quorn chicken pieces so the cook time was even faster. A lovely soup that I would definitely make again. Having not cooked with rice noodles before I have learnt from the experience and will break them in half before cooking next time as eating it was very messy!

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• denise

  30 September 2008

  denise commented on this recipe

  would definately make this soup again my husband loved it

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• Nicola

  21 October 2008

  Nicola rated and commented on this recipe

  

  Loved it, will defo make again, maybe with prawns too.

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• JeanetteA

  25 October 2008

  JeanetteA commented on this recipe

  I added fresh bay leaves and rosemary to this as well as carrots. Delicious.

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• chocolatediamonds123

  04 November 2008

  chocolatediamonds123 commented on this recipe

  yum this is lovely

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• Amy Stanley

  12 December 2008

  Amy Stanley commented on this recipe

  Lovely, I added chilli with the garlic and ginger gave it a nice taste. I also used oyster sauce as i didnt have no soya sauce was extremely tasty. I added extra noodles along with pak choi, very filling

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• MajaMP

  28 December 2008

  MajaMP rated and commented on this recipe

  

  This is such a good recipe, it tastes good and is great because you can put whatever veggies in it you like.

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• aliheaton

  28 December 2008

  aliheaton rated and commented on this recipe

  

  Great recipe!! Not sure if I overdid it but would use about 1/2 more stock next time as the broth is just as tasty as the veg and chicken, but there didn't seem to be much 'wet' left!!

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• Anju_is_in_the_kitchen

  12 January 2009

  Anju_is_in_the_kitchen rated and commented on this recipe

  

  Very nice and filling.. kept us very warm inside..!

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• Ulla

  14 January 2009

  Ulla rated and commented on this recipe

  

  One of the best soups I've ever had! Worked really well with Quorn too.

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• cri

  14 January 2009

  cri rated and commented on this recipe

  

  Excellent soup! We prepared it twice in the same day. Highly recomended anytime!

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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, salt 2.52 g

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