Chicken noodle soup

Chicken noodle soup

  • 1
  • 2
  • 3
  • 4
  • 5
(305 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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

  • Healthy

Nutrition: per serving

  • kcal217
  • fat2g
  • saturates0.4g
  • carbs26g
  • sugars1g
  • fibre0.6g
  • protein26g
  • salt2.52g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 900ml chicken or vegetable stock (or Miso soup mix)
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 boneless, skinless chicken breast, about 175g/6oz
  • 1 tsp chopped fresh root ginger
  • 1 garlic clove, finely chopped
  • 50g rice or wheat noodles
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 2 tbsp sweetcorn, canned or frozen
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 2-3 mushrooms, thinly sliced
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 spring onion, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tsp soy sauce, plus extra for serving
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • mint or basil leaves and a little shredded chilli (optional), to serve
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
laurart
24th Jan, 2017
5.05
This is a lovely tasty soup! I doubled the recipe and added extra sweetcorn, noodles and mushrooms. Also added some frozen peas. Will make again!
LauraT88
5th Jan, 2017
5.05
really nice recipe. I added some lemongrass as well as some chilli at the beginning and used baby corn instead. really nice. will be trying with beef tonight!
susanz87
28th Dec, 2016
5.05
Fabulous recipe that didn't disappoint. I roughly doubled it and used shiitake mushrooms (a whole punnet), pak choy, coriander (instead of mint/basil), and a chopped red chilli at the start but felt it could've been a little warmer. I used a massiave amount of ginger (as my boyfriend had a cold) and upped the corn from what was in the recipe. Would be easy to add lots of veg. Yum!
gilllegge
28th Nov, 2016
This is a really lovely soup, at any time, but it's particularly one of those soups that you'd have when you're feeling a bit under the weather / sorry for yourself! It will pick you up in no time. Unfortunately my children love it too, which means having to make a mega pan of it each time!
anetak1980
27th Nov, 2016
5.05
Really nice soup. Added some bok choy.
Bilo
24th Nov, 2016
3.8
Delicious, but i think it needs more soy sauce. instead of putting basil or mint in I favour coriander and also a dash of lime juice.
Ibsandglutenfree's picture
Ibsandglutenfree
23rd Nov, 2016
So good! Really impressed with this recipe, I think it will be a regular now in our house! Followed the recipe exactly, just doubled it so that I could have some to freeze for those coldy days, and it was great. Reminded me so much of the delicious soups I used to get from our local chinese restaurant, but without the guilt! I used Kallo stock cubes and Kikkoman Tamari to make it Gluten Free. Next time I think i'll try homemade stock too, just to make it a bit healthier. But this was a quick week day night meal which was delicious! Just don't make my mistake and add a regular amount of noodles per person- the recipe calls for just 50g so you don't swamp the soup!
lizleicester
22nd Oct, 2016
5.05
So delicious. Used good home made stock and it tasted so good (and healthy).
snickadoodle
9th Oct, 2016
5.05
Really tasty and easy to make.
jessicarichardson
5th Oct, 2016
Great recipe which I'm sure I will make often. Tasty, easy, and quick. I followed the recipe for the first bowl, and for the second bowl I added a bit of spinach (just to increase the veg content) before pouring the soup over the top.

Pages

looch
6th Jan, 2017
I can't see how to prepare meal only the ingredients are shown am I missing something?
NatalieM85
9th Nov, 2016
Can this be frozen?
goodfoodteam's picture
goodfoodteam
14th Nov, 2016
For best results, we suggest not freezing this soup. If a recipe freezes well, we put a blue star above the nutritritional information at the top of the recipe. Hope that helps for future reference.
monkeyb0b
15th Jul, 2014
Can you freeze this recipe at any point?
goodfoodteam's picture
goodfoodteam
12th May, 2015
Hi there, you should be fine to freeze the cooked chicken and the resulting stock when you get to the end of step 1. Then, once defrosted, pop them back in the pan, bring to the boil and continue the recipe from step 2 onward. Hope this helps.
yumminesss
15th Aug, 2013
It says serves 4, but says to place in 2 bowls! Which is correct?
Hannah2108
27th Apr, 2015
5.05
i'd say four as a starter, two as a main
nutorious
10th Nov, 2013
I would say it serves 2 not four
ijrnelson
17th Jan, 2017
5.05
I advise increasing the amount of spring onion and sweetcorn as I prefer to have quite a lot. Also be mindful of the type of soy sauce you use - if you use dark soy sauce you may initially want to use less than the recipe dictates.
Leahmichaela
8th Mar, 2016
5.05
This is wonderful! I make it all the time and double it up to freeze. I usually add a little more sweet corn and I use gluten free rice noodles. It's lovely!
LTS
14th Jan, 2016
I also add shredded Chinese cabbage to mine and add these with the noodles.