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Chicken noodle soup

Chicken noodle soup

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(321 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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ellenkate
29th Mar, 2013
5.05
Scrumptious. Added chilli because I can't resist the extra spice when cooking with ginger. Definitely will make again.
jamgeorge
29th Mar, 2013
Delicious, great for kids minus chilli and basil.
abic
22nd Mar, 2013
5.05
Easy to make and very tasty.
dmjones
16th Mar, 2013
5.05
Used left over chicken from a roast and the stock made from the deglazing of the roasting pan.
annettecallear
13th Mar, 2013
5.05
lovely blend of tastes, i added a little shredded chilli
sarah-carter2005
20th Feb, 2013
5.05
This is a great soup, delicious and easy. After reading other comments I added extra glass noodles and swapped shredded chilli with some chilli flakes. Used leftbover roast chicken pulled to pieces just as good without cooking the chicken in stock. Would recommended!
sjbarton666
11th Feb, 2013
This is the third time I've used this recipe and it never fails. Lunch for the week sorted out!I leave out the chilli though, cause i'm a bit of a wimp when it comes to spicy food!
stellzeystar
3rd Feb, 2013
Delicious and nutritious, a weekly favourite. I highly recommend adding a ppack of mixed exotic mushrooms (shitake, oyster etc). Yum!
busymate
3rd Feb, 2013
5.05
top draw
leanderedwards
24th Jan, 2013
5.05
Yummy!!!!!

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