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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Frantic Flapjack
25th Jan, 2017
A bit bland. Maybe some chilli and coriander would add a bit of extra spice.
24th Jan, 2017
This is a lovely tasty soup! I doubled the recipe and added extra sweetcorn, noodles and mushrooms. Also added some frozen peas. Will make again!
5th Jan, 2017
really nice recipe. I added some lemongrass as well as some chilli at the beginning and used baby corn instead. really nice. will be trying with beef tonight!
28th Dec, 2016
Fabulous recipe that didn't disappoint. I roughly doubled it and used shiitake mushrooms (a whole punnet), pak choy, coriander (instead of mint/basil), and a chopped red chilli at the start but felt it could've been a little warmer. I used a massiave amount of ginger (as my boyfriend had a cold) and upped the corn from what was in the recipe. Would be easy to add lots of veg. Yum!
28th Nov, 2016
This is a really lovely soup, at any time, but it's particularly one of those soups that you'd have when you're feeling a bit under the weather / sorry for yourself! It will pick you up in no time. Unfortunately my children love it too, which means having to make a mega pan of it each time!
27th Nov, 2016
Really nice soup. Added some bok choy.
24th Nov, 2016
Delicious, but i think it needs more soy sauce. instead of putting basil or mint in I favour coriander and also a dash of lime juice.
Ibsandglutenfree's picture
23rd Nov, 2016
So good! Really impressed with this recipe, I think it will be a regular now in our house! Followed the recipe exactly, just doubled it so that I could have some to freeze for those coldy days, and it was great. Reminded me so much of the delicious soups I used to get from our local chinese restaurant, but without the guilt! I used Kallo stock cubes and Kikkoman Tamari to make it Gluten Free. Next time I think i'll try homemade stock too, just to make it a bit healthier. But this was a quick week day night meal which was delicious! Just don't make my mistake and add a regular amount of noodles per person- the recipe calls for just 50g so you don't swamp the soup!
22nd Oct, 2016
So delicious. Used good home made stock and it tasted so good (and healthy).
9th Oct, 2016
Really tasty and easy to make.


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