Chicken noodle soup

Chicken noodle soup

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(340 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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10th Nov, 2013
Cheap, easy, quick, healthy and filling - perfect. I stole the idea of adding a chilli or two off someone on here when u add the ginger and garlic and it works very well gives it a bit of an extra quick makes it even more so warming. Brilliant recipe looking forward to heating the left overs for my lunch! I did add a bit more soy sauce (table spoon) and more noodles as 50g didn't seem that much.
23rd Oct, 2013
This is delicious and so easy to make. I followed the recipe except I used powdered dry ginger instead of fresh. It was the perfect amount to make dinner for two.
18th Oct, 2013
This soup is beautiful, the only thing I changed was I used ground ginger, as when I made it with freshly chopped, it was too overpowering, and ended up painstakingly picking out all the tiny pieces!! But with the ground ginger it was absolutely perfect!!
18th Sep, 2013
This soup is lovely. Made it for my boyfriend when he had man flu and he loved it so i made it again when his parents came for lunch and they also really liked it. Had to double the recipe though because only got 2 bowls the first time I made it.
18th Sep, 2013
This soup is amazing. Made for my boyfriend when he had man flu and he loves it so I made it when his parents came for lunch and got extra brownie points.
3rd Sep, 2013
Beautiful. Delicate and so healthy, I'd make this time and time again :)
18th Aug, 2013
Soup was delicious! Will definitely make this again. I added chopped chillies at the same time as adding the garlic and ginger which gave the soup a spicy kick! Also added some beansprouts in which went very well. I also used straight to wok noodles. Thanks for the recipe! :))
samantha.jones's picture
11th Jul, 2013
Personal favorite, i could eat it every day... filling and healthy
2nd Jul, 2013
I liked this recipe very much. I would recommend using chilli flakes at the end to give it the extra kick. (I used chilli flakes and shredded chilli). I didn't use dry noodles and used 150g of straight to wok noodles. I'm glad I did as there wasn't a lot of broth to spare doing it this way. Also I worked out the calories myself and i worked it out as closer to 150 Kcal instead of 217. Always a bonus.
1st Jul, 2013
This is gorgeous! But added loads more ginger and noddles and the tip about fresh mint and basil to finish is ace-'really makes the dish! Yummy scrum


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