Chicken noodle soup in bowls with spoons

Chicken noodle soup

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(470 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 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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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
Thomas Jones's picture
Thomas Jones
12th Jan, 2019
Had to swap out the spring onions for chives but it was amazing still!!
Rebecca Longwood's picture
Rebecca Longwood
1st Jan, 2019
Honestly this tastes a lot like noodles dumped in chicken stock. I will make it again but I will add a lot more veg and a lot less noodle. Baby corn, pak choi and carrot would be nice additions I think. Would definitely switch to wheat noodles next time - I did not like the rice noodles that much.
11th Dec, 2018
This was delicious! Would highly recommend. After reading the comments to the broth I added: chilli, more mushrooms/ginger/garlic, pak choi, carrots (peeled with a food peeler so they were very thin), no sweetcorn, spring onions and used frozen udon noodles. I managed to get around three portions of liquid from the meal. Would definitely recommend as very simple, tasty and easy to play around with the flavors/vegetables.
Arentweallbusy's picture
28th Jul, 2018
I have already made this soup a good handful of times (for our fam or three as well as a crowd). It is the simplest recipe with the most flavoursome outcome you can imagine. I personally dislike baby corn, so leave it out, but add heaps of pak choy, broccoli, bean shoots and rice noodles. To serve, I make up a platter of chopped chilies, coriander, mint, spring onion, lime wedges and pickled onion (rice vinegar + pinch of salt) and people can pick and choose what they’d add to their bowls. One of those recipes when you don’t need to slave over a stove and get a delicious meal!
Tadas Lingvinskis's picture
Tadas Lingvinskis
27th Mar, 2018
Very good, i didn`t use noodles but its still fine
21st Mar, 2018
No veg and by the end you have half a bowl of stock. Would recommend adding carrots, cabbage and grating the ginger to bulk this up.
18th Mar, 2018
I add baby corn, mange tout, pak choi, peas or whatever takes my fancy. A basic quick and easy soup to throw together if working at home


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


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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