Chicken noodle soup

Chicken noodle soup

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(340 ratings)

Prep: 10 mins Cook: 30 mins


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



    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 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


    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



    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



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


  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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spindoctor's picture
30th Sep, 2017
Any professional chef knows when you make a soup NONE of the ingredients should be longer than a soup spoon. When making this soup cut all the ingredients shorter than your soup spoon and also break the noddles so they are the same length. This makes sure all your soup ingredients will fit onto a spoon when eating your soup.
24th Sep, 2017
Lovely soup, and not too time consuming.
9th Sep, 2017
I added green chillies, ground coriander , topped with Basil n extra Soy sauce, really georgeous, easy and packed of flavours. I will try next with tofu and defenetly peanut butter !
4th Jun, 2017
Absolutely loved this! Great nurturing soup even on a sunny day. I added a teaspoon of lazy chilli to give it kick. Will definitely make this again.
26th Apr, 2017
Getting over upset stomach i used this but change some of the ingredients, due to not having what was on the recipe.. Opinion i Used leek and green beans had frozen chicken breast that u cook from frozen (i followed the recipe) . Added a bit of mint from the garden . to help easy stomach. It went down really well , was easy to face and really enjoyed it.
Wendy Faulkner
16th Mar, 2017
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!
1st Mar, 2017
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.
31st Jan, 2017
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!
30th Jan, 2017
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
A bit bland. Maybe some chilli and coriander would add a bit of extra spice.


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