Chicken noodle soup

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Results 241-260

• Emma Louise Simister

  10 January 2013

  Emma Louise Simister commented on this recipe

  Should I use 50g of fresh or dried noodles. I'm also thinking about adding some beansprouts. Anyone tried this?

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• DevilishDemento

  11 January 2013

  DevilishDemento rated and commented on this recipe

  

  A great soup - very simple, very quick and tastes good (especially the next day!).

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• RachieM

  16 January 2013

  RachieM rated and commented on this recipe

  

  The nicest soup I've made in a while. The whole family enjoyed it. Will definitely make it again and again

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• Pauline

  17 January 2013

  Pauline rated and commented on this recipe

  

  This soup is quick and easy to make, easy to double up and everyone who tried it loved it.

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• Derv

  17 January 2013

  Derv rated and commented on this recipe

  

  I doubled the ingredients as suggested. I added more thinly sliced red chili to add colour. We (3 people) really liked it, and was just what we needed on a very cold day. And still have enough for tomorrow. Would definitely make it again.

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• ladynellington

  17 January 2013

  ladynellington rated and commented on this recipe

  

  Oh yum! I added a bit more soy, 2 tsb brown sugar and tbsp dry sherry to add to the flavour of the stock. I also used last night's roast chicken. This will surely become a firm household favourite to warm up cold evenings!

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• ANGEL290385

  21 January 2013

  ANGEL290385 rated this recipe

  

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• yumyum

  21 January 2013

  yumyum rated and commented on this recipe

  

  Have just made for lunch. Pimped it up a bit with coriander, mint and sliced red chilli. Added more stock than suggested otherwise too little broth. Will be making batches for lunches as even my teenage daughter liked it! And LOW FAT!!!!!

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• Victoria

  21 January 2013

  Victoria rated and commented on this recipe

  

  My family love this and it's so simple, leftovers are even better the next day. Also made for starter at dinner party and they loved it too. I prefer to add a little extra liquid.

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• LeanderPanda

  24 January 2013

  LeanderPanda rated and commented on this recipe

  

  Yummy!!!!!

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• clivie

  24 January 2013

  clivie rated this recipe

  

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• busymate

  03 February 2013

  busymate rated and commented on this recipe

  

  top draw

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• stella

  03 February 2013

  stella commented on this recipe

  Delicious and nutritious, a weekly favourite. I highly recommend adding a ppack of mixed exotic mushrooms (shitake, oyster etc). Yum!

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• Shanna666

  11 February 2013

  Shanna666 commented on this recipe

  This is the third time I've used this recipe and it never fails. Lunch for the week sorted out!I leave out the chilli though, cause i'm a bit of a wimp when it comes to spicy food!

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• NewbieChef

  20 February 2013

  NewbieChef rated and commented on this recipe

  

  This is a great soup, delicious and easy. After reading other comments I added extra glass noodles and swapped shredded chilli with some chilli flakes. Used leftbover roast chicken pulled to pieces just as good without cooking the chicken in stock. Would recommended!

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• annette

  13 March 2013

  annette rated and commented on this recipe

  

  lovely blend of tastes, i added a little shredded chilli

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• DF's recipes

  16 March 2013

  DF's recipes rated and commented on this recipe

  

  Used left over chicken from a roast and the stock made from the deglazing of the roasting pan.

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• AbiC

  22 March 2013

  AbiC rated and commented on this recipe

  

  Easy to make and very tasty.

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• anna x

  25 March 2013

  anna x rated this recipe

  

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• Jam

  29 March 2013

  Jam commented on this recipe

  Delicious, great for kids minus chilli and basil.

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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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