Chicken noodle soup

Chicken noodle soup

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(320 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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giselacabral's picture
giselacabral
5th Aug, 2015
5.05
Delicious!!
magicmushroom
23rd Jul, 2015
5.05
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.
allielovetocook
7th Jul, 2015
5.05
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.
lizziedaisy
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.
catespresso
29th Apr, 2015
Ive been making this recipe for about 2 years now and I still LOVE IT!!! I regularly make double the size and keep it for another dinner and I never get sick of it. My partner isnt a soup fan but requests this recipe frequently...cant say enough good things...do yourself a favour and make it tonight
Hannah2108
27th Apr, 2015
5.05
i made this soup, over did the shredded chili a bit though, too spicy for me but the other half loved it! he had both servings! i made it again and was more careful with the chili and it was perfect, new weekly favorite !
Sam G
17th Apr, 2015
5.05
Delicious recipe. We do family 'masterchef' in our house and I was glad to have found this dish to make! Everyone enjoyed it. Thank you very much ;)
Sadia Amin
9th Apr, 2015
Wonderful recipe!! Very easy to make and very tasty!! I wanted to ask you, instead of chicken if I want to use beef, will it be better to boil the beef seperately to make it tender before mixing it with the stock?
DelzLovesToCook
18th Mar, 2015
5.05
The best chicken soup I have ever eaten. We have thrown away all other chicken soup recipes, can not fault this. Absolutely delicious!
ChristineTusborg
15th Mar, 2015
5.05
This soup is incredible. If you want to give this soup a real kick, try using half a scotch bonnet chili together with the ginger and garlic (i use 2 garlic cloves) - it makes it taste sooo much better! use less if you want it less spicy. Instead of mushrooms and sweetcorn i used leek, carrot and parsnip and instead of rice noodles i used 2 nests of medium egg noodles. so tasty!

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