Chicken noodle soup in bowls with spoons

Chicken noodle soup

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(562 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


  • 900ml chicken or vegetable stock (or Miso soup mix)



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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 900ml chicken or vegetable stock into a pan and add 1 boneless, skinless chicken breast, 1 tsp chopped root ginger and 1 finely chopped garlic clove.

  2. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.

  3. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.

  4. Return the chicken to the stock with 50g rice or wheat noodles, 2 tbsp sweetcorn, 2-3  thinly sliced mushrooms, 1 shredded spring onion and 2 tsp soy sauce.

  5. Simmer for 3-4 mins until the noodles are tender.

  6. Ladle into two bowls and scatter over the remaining shredded spring onion, mint or basil leaves and shredded chilli if using. Serve with extra soy sauce for sprinkling.

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Comments, questions and tips

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Rosanne Bell
23rd May, 2020
Wow. Don't know what I did but this was megga hot. Oh I did add afew chilli flakes :-( However, I followed the recipe and added a bit of pak choi because I'd never had it before, that was delicious. Will defo make again but leave out the chilli flakes. It has been a long time since I've eateen cos lost my sense of taste since kidney probs. This dish might hasve been too hot but I could taste it hence LOVED it!!!
30th Apr, 2020
Fabulous, easy to make and no blender needed which was great. I doubled the ginger and garlic. I also would recommend grating the ginger so you don’t get lumps in your mouth.
30th Apr, 2020
This soup was so easy and it was nice to make a soup that didn’t need to be blended which is a hassle. I used double the garlic and grated double the ginger and it was fantastic.
Molly Forsythe's picture
Molly Forsythe
2nd Mar, 2020
Possibly the best soup I've ever made! Great way to use up roast chicken leftovers. Scoured the comments for tips and ended up adding Pak Choy, thin slices of carrot (cut with a peeler), lemongrass, sesame seeds and minced chilli. Will definitely make again.
26th Jan, 2020
This was plain and comforting soup that was good enough to do again. Next time with double the ginger (match sticks rather than finely chopped) and add chilli and lemongrass in the broth. I served with prawn toast.
Emma McCaw's picture
Emma McCaw
4th Dec, 2019
A bit plain but I love it.
12th Nov, 2019
I've only cooked this once but it went down very well! I used left chicken instead of a chicken breast. I recommend throwing in half a lime to infuse whilst cooking (remember to remove before serving) just to add a little zing. I also used a good few grinds of black pepper.
lisa7465's picture
28th Jul, 2019
Made exactly as per the recipe and it was outstanding
VonFizzyBomb's picture
17th Mar, 2019
Super tasty. I took it as a frame for chicken noodle and added some extras to make it a bit more exciting. I added everything in the recipe plus an extra 600ml of stock, another chicken breast, doubled the ginger and garlic, sliced onion, thinly sliced carrots,extra mushrooms, and a bit of chilli and basil in the broth rather than just for serving. Absolutely delicious. I would only add the noodles to the amount you wish to serve as and when heating it up, as I want to freeze my leftovers and noodles don’t freeze well.
21st Jan, 2019
Really enjoyed this recipe. Perfect when you're a bit under the weather. Good stock makes a big difference, homemade just takes the soup to another level. Really easy and adaptable


Aaron M Williams's picture
Aaron M Williams
23rd Apr, 2019
It mentions on step two to "partly cover" when simmering. Why is this? What are the benefits? Should the rest of the cooking be done putting the lid on completely? Thanks
goodfoodteam's picture
25th Apr, 2019
Thanks for your question. We suggest partly covering so the stock only reduces a little - we don't want to lose too much liquid but at the same time intensify the flavour. There's no need to cover later in the recipe.
6th Jan, 2017
I can't see how to prepare meal only the ingredients are shown am I missing something?
Aaron M Williams's picture
Aaron M Williams
22nd Apr, 2019
Please make sure you click the METHOD button to show the cooking steps
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


Leanne Jones's picture
Leanne Jones
11th Feb, 2020
Nice and light but a bit bland for us (possibly stock choice) added lemongrass and parsley to make it more aromatic, as well as loads of spinach, our new go to soup
12th Nov, 2018
I always put a squeeze of lime once served up with a scatter of spring onions. Also, once followed this recipe with the single addition of a can of coconut milk and it was equally amazing.
16th Sep, 2018
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
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.
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