Chicken noodle soup

Chicken noodle soup

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(338 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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20th Jan, 2018
I love this recipe; healthy comfort food at its best! I vary the vegetables depending on what I have in - sugar snaps or mange tout, spinach and pak choi all work well.
Rick Clark's picture
Rick Clark
21st Dec, 2017
This should available on prescription!!! Don't be shy with the ginger, chilli and soy.
17th Dec, 2017
This is a beautiful dish. It’s become a regular in our house and is so easy to throw together. I love mine with finely sliced chilli as a topping. It is definitely the best soup I’ve ever made.
12th Dec, 2017
Gorgeous I don’t eat meat, but this is husbie’s favourite chicken soup recipe I add coriander, pak Choi and TomYum stock cubes as well as chicken stock and also half a teaspoon of sesame oil The smell permeating through the house is gorgeous Even though I don’t eat meat, I’ve tasted the broth, and it’s so fresh Definitely a winner
20th Nov, 2017
Very tasty, quick and easy and just what you need on a cold and wet evening. Portions perfect for two, will definitely make again...soon.
Ibsandglutenfree's picture
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!
1st Nov, 2017
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
20th Oct, 2017
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
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.
24th Sep, 2017
Lovely soup, and not too time consuming.


6th Jan, 2017
I can't see how to prepare meal only the ingredients are shown am I missing something?
9th Nov, 2016
Can this be frozen?
goodfoodteam's picture
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.
15th Jul, 2014
Can you freeze this recipe at any point?
goodfoodteam's picture
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.
15th Aug, 2013
It says serves 4, but says to place in 2 bowls! Which is correct?
27th Apr, 2015
i'd say four as a starter, two as a main
10th Nov, 2013
I would say it serves 2 not four
Zoe ML
20th Jul, 2017
If you want to make it veggie use lots of pak choi as a chicken substitute
17th Jan, 2017
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.
8th Mar, 2016
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!
14th Jan, 2016
I also add shredded Chinese cabbage to mine and add these with the noodles.