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Chicken noodle soup

Chicken noodle soup

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(321 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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carrow
8th Sep, 2014
5.05
really tasty soup, I made double the amount for 2 adults and 2 children. I added extra sweetcorn, mushrooms and spring onion. The kids loved it and have asked for it again. Makes for a good lunch quick and very easy to make. I served with crusty bread. Delicious !!
ashley3135
5th Aug, 2014
5.05
Perfect chicken noodle soup recipe, just DELICIOUS!! Made this tonight but doubled the recipe.. Double the recipe yielded about 4 decent sized bowls. It was quick and easy to make and I followed the exact recipe, except I added an extra tsp of garlic and ginger, and 2 tsp of chilli at the beginning. I also used medium egg noodle nests as that was what was in my cupboard and it was perfect. Fried some chopped spring onion in a little sesame oil until brown and crispy to garnish, it was perfect. Will definitely make this one again and again.
smoosh
22nd Jul, 2014
3.8
This is amazing! I woke up suffering from a cold so decided to make this and it's definitely helping making me feel better. I'm a vegetarian so I used vegetable stock and Quorn chicken. I also minced the garlic, added the chilli when the soup was simmering, added a shallot, some Thai wok spice and some chilli flakes. I used noodles out of an instant noodle packet and just cooked them separately (just in boiling water) before adding them to the soup. Lovely!
Shemaine
22nd Jun, 2014
5.05
Love this recipe, it's a staple dinner every week now. I add Chinese cabbage, carrot, broccoli and mangetout and double the stock... YUM!!!!!
MarieKazh
8th Jun, 2014
5.05
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.
simon-peter
8th Jun, 2014
5.05
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!
SammieL
17th Apr, 2014
5.05
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!
hayleyb277
16th Apr, 2014
5.05
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.
skintrabbit
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!
cocacola24
24th Feb, 2014
5.05
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.

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