Chicken noodle soup

Chicken noodle soup

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(312 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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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 yourself a favour and make it tonight
27th Apr, 2015
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
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?
18th Mar, 2015
The best chicken soup I have ever eaten. We have thrown away all other chicken soup recipes, can not fault this. Absolutely delicious!
15th Mar, 2015
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!
11th Mar, 2015
I love this soup, so does my boyfriend, so we make it quite often. He calls it the best chicken soup in the world :D It's perfect especially when you're feeling a bit under the weather
Susannah W.
8th Mar, 2015
Perfect soup for dinner after a stressful day and definitely a soup for having once a week. It 's also perfect to store in the freezer. I always cook a big pot without the noodles and add them when heating up the soup again.
13th Jan, 2015
Excellent soup. Didn't have spring onions so added very finely chopped leeks. Really refreshing taste.
3rd Jan, 2015
This is really is a truly tasty soup and pick me up if you're feeling full of cold. The chile and spring onions adds that extra background heat and taste, and I am not a fan of spring onions, but I thought to myself when making it... Stick with recipe-:)


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