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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3rd Jan, 2016
This soup is absolutely gorgeous! I've made it on a really cold winter's day and its really warmed me up, especially helped my cold too. Definitely would recommend!
Marzi's Plate's picture
Marzi's Plate
15th Nov, 2015
Loved it. Made it with the homemade chicken stock and leftover chicken breast used for making the stock. Very hearty and superhealthy meal!
8th Oct, 2015
A lovely steaming bowl of comfort food. Made this for my boyfriend when he had a stuffy cold and it perked him up. The ginger in it definitely works, and the more sweetcorn the better!
6th Oct, 2015
Absolutely gorgeous soup! Will definitely be making again!
JW Inspiration
18th Sep, 2015
Used 900 mls of miso soup mix. Add some fresh red chilli. If you've never made a soup before you have to make this one. Whole family loves this including fussy teen and discerning foodie young adult. Once a week we will be having this. Comfort food without the guilt. Perfect!!
26th Aug, 2015
It really is amazing that so few ingredients, not to mention such a common combination, make such a great soup but it really is as good as everybody says. I haven't got a cold but if I did this would be what I'd turn to. Great for 5:2 as well.
giselacabral's picture
5th Aug, 2015
23rd Jul, 2015
Im sitting here now with a steaming bowl of this soup and it's absolutely delicious. I'm signed off work with tonsillitis so needed something warming, healthy and easy to prepare. This is perfect! The flavours are just lovely. I doubled the recipe, used 150g of noodles which seems just right and added extra mushrooms as I love them. The only thing I forgot is the chilli which would be nice but I'm not upset as this really is gorgeous without it.
7th Jul, 2015
I love making home-made soups - my daughter and I love all kinds, my husband not so much. This soup made for tea on a week-night was not about to be well received by hubby but I wanted a low fat, light but tasty soup that would aid his waistline and wasn't too much work. This was it! This is now my go-to recipe for Chicken Soup. We ALL loved, loved, loved it!! Added extra rice noodles to pad it out for hubby and some frozen peas to up the veg content a little. I used chicken stock cubes for the stock base and it worked perfectly. Can't wait to make it again. Delicious.
23rd May, 2015
This is such a great recipe base! I usually just shove in a big heaped chopped up teaspoon of ginger, a couple of diced garlic cloves, a litre of stock and two chicken breasts, then after 20 minutes I add heaps of vegetables and some noodle nests. It's so versatile and you can pretty much get all of your 5 a day out of it. Adding a splash of soy, some chilli flakes and a big pile of spring onions definitely finishes it off. I usually grate a stack of carrot, add in lots of tenderstem or normal cooked broccoli, some green beans, tinned corn and peas. Yum.


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