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Chicken noodle soup

Chicken noodle soup

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(325 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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Ibsandglutenfree's picture
Ibsandglutenfree
12th Nov, 2017
I have the flu right now and honestly this recipe is the best thing ever! Keep coming back to it over the years. I grate the garlic and ginger as it's quicker and then dissolves into the stock. I also add cooked rice noodles to make it a bit more substantial for a main meal. I rarely bother with the spring onions or chilli and actually I now leave out the soy sauce too to make it gluten free. Still tastes great. Best with homemade chicken stock I'm sure but kallo stock cubes work well at a push!
SundaeSmiles
1st Nov, 2017
3.8
This has become a dinner regular....partner hates mushrooms so I added mange tout instead. When making the broth i add squeeze of lime and green chilli
Char9017
20th Oct, 2017
5.05
A really tasty soup. I will definitely be making this again. If you like spice I would definitely add a little chilli. Such a nice winter warmer.
spindoctor's picture
spindoctor
30th Sep, 2017
Any professional chef knows when you make a soup NONE of the ingredients should be longer than a soup spoon. When making this soup cut all the ingredients shorter than your soup spoon and also break the noddles so they are the same length. This makes sure all your soup ingredients will fit onto a spoon when eating your soup.
Lucywalter4061
24th Sep, 2017
5.05
Lovely soup, and not too time consuming.
titann
9th Sep, 2017
5.05
I added green chillies, ground coriander , topped with Basil n extra Soy sauce, really georgeous, easy and packed of flavours. I will try next with tofu and defenetly peanut butter !
nat0704
4th Jun, 2017
5.05
Absolutely loved this! Great nurturing soup even on a sunny day. I added a teaspoon of lazy chilli to give it kick. Will definitely make this again.
Kerrycrystal1
26th Apr, 2017
3.8
Getting over upset stomach i used this but change some of the ingredients, due to not having what was on the recipe.. Opinion i Used leek and green beans had frozen chicken breast that u cook from frozen (i followed the recipe) . Added a bit of mint from the garden . to help easy stomach. It went down really well , was easy to face and really enjoyed it.
Wendy Faulkner
16th Mar, 2017
5.05
I do this every week and it goes down well everytime. I use spelt noodles and sometimes add a bit more garlic and ginger if we're suffering with colds. Love it!
JadeBarrett
1st Mar, 2017
5.05
Perfect winter warmer! I did add a tablespoon of chilli paste to spice it up a bit and doubled the noodles but everything else was spot on.

Pages

looch
6th Jan, 2017
I can't see how to prepare meal only the ingredients are shown am I missing something?
NatalieM85
9th Nov, 2016
Can this be frozen?
goodfoodteam's picture
goodfoodteam
14th Nov, 2016
For best results, we suggest not freezing this soup. If a recipe freezes well, we put a blue star above the nutritritional information at the top of the recipe. Hope that helps for future reference.
monkeyb0b
15th Jul, 2014
Can you freeze this recipe at any point?
goodfoodteam's picture
goodfoodteam
12th May, 2015
Hi there, you should be fine to freeze the cooked chicken and the resulting stock when you get to the end of step 1. Then, once defrosted, pop them back in the pan, bring to the boil and continue the recipe from step 2 onward. Hope this helps.
yumminesss
15th Aug, 2013
It says serves 4, but says to place in 2 bowls! Which is correct?
Hannah2108
27th Apr, 2015
5.05
i'd say four as a starter, two as a main
nutorious
10th Nov, 2013
I would say it serves 2 not four
Zoe ML
20th Jul, 2017
5.05
If you want to make it veggie use lots of pak choi as a chicken substitute
ijrnelson
17th Jan, 2017
5.05
I advise increasing the amount of spring onion and sweetcorn as I prefer to have quite a lot. Also be mindful of the type of soy sauce you use - if you use dark soy sauce you may initially want to use less than the recipe dictates.
Leahmichaela
8th Mar, 2016
5.05
This is wonderful! I make it all the time and double it up to freeze. I usually add a little more sweet corn and I use gluten free rice noodles. It's lovely!
LTS
14th Jan, 2016
I also add shredded Chinese cabbage to mine and add these with the noodles.