Chicken noodle soup

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

Prep:10 mins
Cook:30 mins

Serves 2
Easy

Nutrition per serving

kcal 217
fat 2g
saturates 0.4g
carbs 26g
sugars 0g
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

Tip

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.

Method

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.
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.
Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.