Recipes
Chicken noodle soup
Mary Cadogan
765 ratings Rate 426 comments
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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.
Healthy
Nutrition: per serving
low in
kcal fat saturates carbs
217 2g 0.4g 26g
sugars fibre protein salt
1g 0.6g 26g 2.5g
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Chicken noodle soup
Watch our tutorial on making this war…
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 continues below advert
Our Most Popular Alternative
Vietnamese chicken noodle soup
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
Toffee & sesame bananas
14 ratings
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Comments, questions and tips
(426)
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Overall rating
765 ratings
Bookcase101
2 weeks ago
I made a Chicken Noodle Soup version with the
exact ingredients and it's perfect, so good. Also
made a Tofu version with some Miso paste
added, also amazing! So quick and easy to make
Reply
jessica.j.crisp36389
1 month ago
Completely blew me away! So tasty.
Reply
nicolatovellrTtVBoqA Question
1 month ago
Hello can you reheat this the next day ???
Reply
goodfoodteam
1 month ago
Hi, thanks for your question. Yes this
can be reheated the next day - just keep
in the fridge until needed and then re-
heat until it's piping hot all the way
through. We hope this helps. Best wish-
es, BBC Good Food Team.
Shaggy Potter
2 months ago
This was an instant hit with all of us. I had a pep-
per in the fridge to use up so chopped that up
and added it.
Reply
david12398191 Question
2 months ago
why is this
soooooooooooooooooooooooooooooo
good???!!!!?!?!?!?!?!?!?
Reply
Show more (421)
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