Chicken noodle soup
- Mary Cadogan
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Serves 2
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.8 out of 5.882 ratingsRate
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Mary Cadogan's homemade chicken noodle soup recipe will warm you up on a winter's evening. The broth contains ginger, which is particularly good for colds.
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
900ml chicken
or vegetable stock (or Miso soup mix)
-
1 boneless, skinless chicken breast
(about 175g)
-
1 tsp chopped fresh ginger
-
1 garlic clove
finely chopped
-
50g rice
or wheat noodles
-
2 tbsp sweetcorn
canned or frozen
-
2-3 mushrooms
thinly sliced
-
2 spring onions
shredded
-
2 tsp soy sauce
plus extra for serving
-
mint
or basil leaves and a little shredded chilli (optional), to serve
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Nutrition: per serving
-
kcal266
low
-
fat2g
low
-
saturates0.4g
-
carbs26g
-
sugars3g
low
-
fibre3g
-
protein34g
high
-
salt3.2g
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Method
-
step 1
Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
-
step 2
Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
-
step 3
Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.
RECIPE TIPS
USE A SOUP MAKER
Save time and effort by putting all your ingredients in a soup maker and whipping up a delicious soup in no time. Read our review on some of the best soup makers available.
MAKE IT VEGETARIAN
Replace the chicken with 175g firm tofu cut into cubes, simmer for 5 mins, then add the other ingredients as before.
Recipe from Good Food magazine, February 2006
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A star rating of 4.8 out of 5.882 ratings
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