Chicken noodle soup

A bowl of pasta with sauce and cheese Noodle Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:30 mins
  • 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.

Nutrient Unit
kcal 217
fat 2g
saturates 0.4g
carbs 26g
sugars 1g
fibre 0.6g
protein 26g
salt 2.5g

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.

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