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Yummy Chicken Noodle Soup

A really quick nourishing meal. Gluten free (if you use gf noodles eg rice noodles and gf stock - home made is best, but stock cube for speed! Also great for using up leftover roast chicken and any veg you can find in your fridge. Finely shredded cabbage, kale, red peppers, frozen peas. Any veg you fancy really!

900ml chicken or vegetable stock (or Miso soup mix) 

1 boneless, skinless chicken breast, about 175g/6oz 

1 tsp chopped fresh root ginger 

1 deseeded chilli if you wants some warmth. If not just leave out.

1 garlic clove, finely chopped 

50g rice or wheat noodles 

2 tbsp sweetcorn or peas 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 

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. 

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

Serves 2 

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