Chicken noodle soup

Chicken noodle soup

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(328 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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20th Feb, 2013
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!
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!
3rd Feb, 2013
Delicious and nutritious, a weekly favourite. I highly recommend adding a ppack of mixed exotic mushrooms (shitake, oyster etc). Yum!
3rd Feb, 2013
top draw
24th Jan, 2013
21st Jan, 2013
My family love this and it's so simple, leftovers are even better the next day. Also made for starter at dinner party and they loved it too. I prefer to add a little extra liquid.
21st Jan, 2013
Have just made for lunch. Pimped it up a bit with coriander, mint and sliced red chilli. Added more stock than suggested otherwise too little broth. Will be making batches for lunches as even my teenage daughter liked it! And LOW FAT!!!!!
17th Jan, 2013
Oh yum! I added a bit more soy, 2 tsb brown sugar and tbsp dry sherry to add to the flavour of the stock. I also used last night's roast chicken. This will surely become a firm household favourite to warm up cold evenings!
17th Jan, 2013
I doubled the ingredients as suggested. I added more thinly sliced red chili to add colour. We (3 people) really liked it, and was just what we needed on a very cold day. And still have enough for tomorrow. Would definitely make it again.
17th Jan, 2013
This soup is quick and easy to make, easy to double up and everyone who tried it loved it.


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