Chicken noodle soup

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• Andy Corney

  12 September 2009

  Andy Corney rated and commented on this recipe

  

  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!

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• Jo A

  29 September 2009

  Jo A rated and commented on this recipe

  

  Delicious, tasty, fresh. Really enjoyed this and will definately make this again. Highly recommended!

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• HappyBunny

  05 October 2009

  HappyBunny rated and commented on this recipe

  

  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.

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• Natalie

  16 October 2009

  Natalie rated this recipe

  

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• passiontocook

  17 October 2009

  passiontocook rated and commented on this recipe

  

  really good recipe delicous and great for clearing up a cold

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• Stef Notarangelo

  28 October 2009

  Stef Notarangelo rated and commented on this recipe

  

  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!

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• Cook Alison

  04 November 2009

  Cook Alison commented on this recipe

  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!

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• CocoVanilla

  05 November 2009

  CocoVanilla rated and commented on this recipe

  

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

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• johnjoy

  07 November 2009

  johnjoy commented on this recipe

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

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• lowenna

  19 November 2009

  lowenna rated and commented on this recipe

  

  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...

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• kashaw

  26 November 2009

  kashaw rated and commented on this recipe

  

  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.

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• Deb

  28 December 2009

  Deb rated this recipe

  

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• cookit

  29 December 2009

  cookit rated this recipe

  

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• bells recipe

  01 January 2010

  bells recipe rated this recipe

  

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• karen ivinson

  04 January 2010

  karen ivinson rated this recipe

  

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• yummie

  07 January 2010

  yummie rated this recipe

  

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• MoniG

  09 January 2010

  MoniG rated this recipe

  

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• Cheeseplant

  10 January 2010

  Cheeseplant rated this recipe

  

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• elaine

  10 January 2010

  elaine rated this recipe

  

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• Saphron

  17 January 2010

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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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