Chicken noodle soup

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
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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.

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Comments, questions and tips

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Comments (293)

gilllegge's picture

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's picture
5

Really nice soup. Added some bok choy.

Bilo's picture
3.75

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

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's picture
5

So delicious. Used good home made stock and it tasted so good (and healthy).

snickadoodle's picture
5

Really tasty and easy to make.

jessicarichardson's picture

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.

joc_330's picture
5

After reading some of the comments I was really hoping it was going to be as good as all the comments said it would, And it didn't disappointed. This recipe is so tasty and filling. You can have a it big pot made up in no time at all, and i doubled up on all the ingredients to make a big pot. I will definitely make it again. It has become a firm favourite.

jojodinkley's picture
5

This has been the most well-received dish I think I've ever made. Followed the recipe exactly and both my husband and Mum said it was easily as good as any from a Chinese restaurant, if not better. Another major plus is that my extremely fussy children demolished their servings then went looking for more! A win all round!! Will be a regular feature in our weekly meal plans from now on ☺

LexiDickens's picture

Love this!! really easy to adjust for just one person, so yummy!

Jane Elizabeth's picture
5

Made this for the first time tonight. Added more chicken and more noodles for my teenage boys. It was a hit!

wonderwomen's picture

can i use egg noodles instead of rice noodles

RichieBoo's picture
5

Made this countless times now and I have to say one of my favourite quick meals. Love it 5*!

Minustheberry's picture
3.75

This was really good, first one that came up on Google with a short cooking time. Really easy to follow, amazingly tasty. Made enough for tomorrow, off to bed now so I can eat it again!

miffmibs's picture

The whole family, including 2 fussy boys, love this and we have it regularly. It's so simple to prep and cook, you can throw any veg and fresh herbs at it and it's fantastic for when you've a cold.

Cinny's picture
5

Fantastic recipe, think it's helped my poorly man on his road to recovery from man flu. Added peas, thinly sliced courgettes and a pinch of cayenne as I didn't have sweetcorn nor onions. Thumbs up and to be repeated often I feel

biancalang's picture
5

Me and my partner have made this numerous times. We skip the sweetcorn and the ginger for personal preference reasons and the broth is fantastic.

lizleicester's picture
5

Missed a couple of ingredients out (mushrooms + fresh basil) coz I didn't have them but still a delicious soup based on Miso packets rather than stock cubes.

ladyfame's picture

I wasn't sure from the picture but this is a fantastic recipe and is very versatile. Highly recommended.

dianamin's picture

Love this, make it very often with different veg more or less every time!

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Questions (7)

NatalieM85's picture

Can this be frozen?

goodfoodteam's picture

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's picture

Can you freeze this recipe at any point?

goodfoodteam's picture

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's picture

It says serves 4, but says to place in 2 bowls! Which is correct?

Hannah2108's picture
5

i'd say four as a starter, two as a main

nutorious's picture

I would say it serves 2 not four

Tips (2)

Leahmichaela's picture
5

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's picture

I also add shredded Chinese cabbage to mine and add these with the noodles.