Easy noodle soup

Prep: 15 mins Cook: 8 mins


Serves 2
This quick and easy soup is the perfect lunchtime meal for kids - satisfying and healthy too

Nutrition and extra info


  • kcal241
  • fat4g
  • saturates1g
  • carbs36g
  • sugars7g
  • fibre2g
  • protein18g
  • salt2.03g
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  • 500ml low salt vegetable stock (from a cube is fine)
  • small piece fresh root ginger, grated
  • 1 garlic clove, grated
  • 2 tsp soy sauce and 2 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 85g leftover cooked chicken, shredded



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

  • handful mixed vegetables (try beansprouts, sweetcorn, sliced carrot and mangetout)
  • 150g pack straight-to-wok noodles (or use 85g/3oz dried, cooked according to pack instructions)
  • 2 spring onion, sliced, to serve
    Spring onions

    Spring onion

    sp-ring un-yun

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

  • juice 1 lime



    The same shape, but smaller than…


  1. Put stock, ginger, garlic, soy sauce and sugar in a saucepan, then heat. Simmer for 5 mins. Take off the heat, pour into a microwave-safe bowl, then cool. Throw in chicken and veg, cover, then chill for up to a day.

  2. When ready to eat, remove from fridge, then add the cooked noodles. Microwave on High for 2 mins, stir, then cook for 1 min more or until piping hot. Divide between two bowls or mugs, sprinkle with spring onions and add the lime juice.

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Comments, questions and tips

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Comments (6)

catie74's picture

I add skinless boneless chicken thighs to poach in the stock at the beginning. I also use chicken stock and a finely sliced chilli. The whole family enjoy this. Kids 6, 8 and 12 all like chilli so its fine

ellendenise91's picture

This is my go-to lazy tea, I never have leftover chicken so I grill some for 5 mins on each side then add to the soup. Tasty everytime!

joyce040557's picture

I make this quite regularly on Sunday for lunch at work during the week, makes enough to last for 3 days. I do it a bit differently to the recipe instructions... I make the stock etc first, then put to one side. Cook egg noodles, once those are done dry fry the veg for a minute or so, just to soften slightly. Mix the veg and noddles and pour the stock over! Always tastes lovely, nice with prawns too.

veronicad's picture

Very tasty, however not that quick, was halfway through prep on a late monday evening after sports and school when I realised it had to be left overnight!

catie74's picture

It doesn't, you just can if you want to, if you were going to take to work.

coen83's picture

this was a quick and easy soup, perfect if your in a rush

Questions (0)

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Tips (1)

mammymeof3's picture

if you or family like spicy soup put a 1/4 of a teaspoon of chilli flakes in if serving to little ones just stick with the recipe I also doubled the quantity by adding chicken stock instead of chicken pieces I also added chinese five spice it might smell funky at first but it tastes delicious - by Hannah Cannon age 9