Chicken noodle soup

Chicken noodle soup

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(311 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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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.
joc_330
17th Sep, 2016
5.05
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
30th Aug, 2016
5.05
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
31st Jul, 2016
Love this!! really easy to adjust for just one person, so yummy!
Jane Elizabeth
25th Jun, 2016
5.05
Made this for the first time tonight. Added more chicken and more noodles for my teenage boys. It was a hit!
wonderwomen
20th Jun, 2016
can i use egg noodles instead of rice noodles

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