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Chicken noodle soup in bowls with spoons

Chicken noodle soup

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A star rating of 4.8 out of 5.683 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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.

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal217
low infat2g
saturates0.4g
carbs26g
sugars1g
fibre0.6g
protein26g
salt2.5g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, February 2006

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A star rating of 4.8 out of 5.683 ratings
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