Chicken noodle soup

Chicken noodle soup

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(328 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
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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 onions, 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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Wendy Faulkner
16th Mar, 2017
5.05
I do this every week and it goes down well everytime. I use spelt noodles and sometimes add a bit more garlic and ginger if we're suffering with colds. Love it!
JadeBarrett
1st Mar, 2017
5.05
Perfect winter warmer! I did add a tablespoon of chilli paste to spice it up a bit and doubled the noodles but everything else was spot on.
NotDanDan
31st Jan, 2017
2.55
I found this to be quite bland. Do yourself a favour and stir in a couple of tablespoons of crunchy peanut butter when you add the shredded chicken back in. It is an absolute game changer. Also I'd probably advise coriander over mint or basil or whatever else. If you add the PB you won't need to muck about with herbs so much, though. Definitely put the chilli in, however, and don't be too stinge with it. And add thinly sliced carrots just coz more veg is better. And more mushrooms and garlic (I used four medium sized cloves because I'm a fiend) because there's no point mucking about. Basically this recipe plays it a little too safe for my liking. Also, top tip: If you're using those dried noodles crush them up a bit first to make it easier to eat!
pinkkann
30th Jan, 2017
2.55
I agree with the bland comment despite extra ginger. I forgot to add chilli which would have added some zing. The recipe states "soy sauce" and I added dark soy sauce - light would have been a better choice. I also only used half a garlic clove but a whole one would have provided more taste. On the plus side - very filling.
Frantic Flapjack
25th Jan, 2017
2.55
A bit bland. Maybe some chilli and coriander would add a bit of extra spice.
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.

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