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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8th Jun, 2014
Love this recipe! Perfect flavour and there is no need to go to a local Chinese restaurant and overpay for food there - this dish is easy to prepare and tastes just as good and even better, because it is homemade.
8th Jun, 2014
I cannot recommend this one enough: the ingredients are cheap, it's low calorie, it's freezable and, of course, it tastes fantastic. I doubled the amount of rice noodles - 50g per portion. After poaching and shredding the chicken I froze half of it. When reheating just add noodles and veg - easy!
17th Apr, 2014
I made this last night. It was goegeous! I put some extra soy sauce in as I thought it needed more than stated (i used dark soy sauce) Also I added some chilli after what some other readers had put. I will make this again and again. So simple and delicious! I doubled the ingredients as it was for a main meal with a very hungry boyfriend!
16th Apr, 2014
Made this a couple of weeks ago and even my husband (who is not a big soup fan) wolfed it down. Poached a whole chicken and used half the stock as the soup base, then froze the rest of the stock. Whipping it out for tonight and will be using bean sprouts (used some for a Chinese last night) and Pak Choi, yum.
27th Feb, 2014
I just made this worrying it might be bland but it was not! I added chilli flakes, asparagus and red pepper. I used vege stock pot as stock, and quorn chicken pieces. Added some lightly toasted cashews and fresh chilli to the top- really yummy!
24th Feb, 2014
Made this for the first time after getting some ingredients from the market and it was amazing! I used two chicken oxo cubes for the stock and added some cayenne and black pepper for enhanced flavour. I removed the noodles and added celery and bean sprouts instead, it was bliss.
24th Feb, 2014
Absolutely delicious and so easy, i took the recommendations for the chilli and it made it that much more delicious. Definitely try this again tonight!
22nd Feb, 2014
Totes amazballs!! I made this with some homemade chicken stock, added some extra ginger which I grated into the soup and some extra garlic. I also left out the sweetcorn as hubby isn't keen but added some thinly sliced baby broccoli and it was absolutely out of this world. Thanks again for another great recipe
1st Feb, 2014
Tasted amazing I will be making this again .
25th Jan, 2014
Absolutely yummy! I made with Turkey instead of Chicken.


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