Chicken Noodle Soup Recipe
Recipe type: Soup starter
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
This recipe for Chicken Noodle Soup sounds a brilliant warming soup for a cold day or evening, one of which I will be making in a few days. Choose a good soy sauce, and if you have any fresh sweetcorn, even better. Ginger is one of the new superfoods, and is so good for you - we love using it in many recipes. Also you can add a few chopped green beans, or shredded kale.
  • 900ml chicken or vegetable stock (or Miso soup mix)
  • 1 boneless, skinless chicken breast, about 175g/6oz
  • 1 tsp chopped fresh root ginger
  • 1 garlic clove, finely chopped
  • 50g rice or wheat noodles
  • 2 tbsp sweetcorn, canned or frozen
  • 2 - 3 mushrooms, thinly sliced
  • 2 spring onion, shredded
  • 2 tsp soy sauce, plus extra for serving
  • mint or basil leaves and a little shredded chilli (optional), to serve
  1. Pour the stock into a pan, and add the chicken, ginger and garlic.
  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 the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3 - 4 mins until the noodles are tender.
  5. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using.
  6. Serve with extra soy sauce for sprinkling over the top.
Nutrition Information
Per serving Calories: 217 Fat: 2g Saturated fat: 0.4g Carbohydrates: 26g Sugar: 1g Cholesterol: 26g
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