Chicken Noodle Soup

This aromatic broth will warm you up on a winter’s evening – it contains ginger, which is particularly good for colds, too

Print Recipe

Chicken Noodle Soup Yum

Course

Main Dish

Cuisine

Chicken, Meat, Noodles, Soup

Keyword

Chicken, Noodles, Soup

Prep Time

10 Minutes

Cook Time

30 Minutes

Servings

People

Ingredients

• 900 ml chicken stock
• 1 boneless skinless chicken breast, about 175g/6oz
• 1 tsp chopped fresh root ginger
• 1 Garlic clove finely chopped
• 50 g rice noodles
• 2 tbsp sweetcorn canned or frozen
• 2-3 mushrooms thinly sliced
• 2 spring onions shredded
• 2 tsp soy sauce plus extra for serving
• leaves basiland a little shredded chilli to serve, optional

Course Main Dish Cuisine Chicken, Meat, Noodles, Soup Keyword Chicken, Noodles, Soup Prep Time 10 Minutes Cook Time 30 Minutes Servings People Ingredients 900 ml chicken stock 1 boneless skinless chicken breast, about 175g/6oz 1 tsp chopped fresh root ginger 1 Garlic clove finely chopped 50 g rice noodles 2 tbsp sweetcorn canned or frozen 2-3 mushrooms thinly sliced 2 spring onions shredded 2 tsp soy sauce plus extra for serving leaves basiland a little shredded chilli to serve, optional

Instructions

1. Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
2. 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. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.