Chicken noodle soup

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 0 ratings
Chicken noodle soup with mushrooms and spring onions

This great value and oh-so satisfying lunch idea will become a staple

15 minutes

Serves 2

Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

A warming bowl of noodle soup is one of my winter favourites. Ginger, garlic, spring onions and coriander all combine to make a comforting and flavoursome soup base. It’s a great recipe for using up leftover chicken.

Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

A warming bowl of noodle soup is one of my winter favourites. Ginger, garlic, spring onions and coriander all combine to make a comforting and flavoursome soup base. It’s a great recipe for using up leftover chicken.

Ingredients

  • 600ml reduced-salt chicken stock (made with 1 stock cube)
  • 1 nest (about 60g) dried wholewheat noodles
  • 2.5cm piece fresh root ginger, peeled and grated
  • 1 garlic clove, finely diced
  • 4 tablespoons frozen sweetcorn
  • 4 medium-sized mushrooms, wiped and thinly sliced
  • 1 spring onion, trimmed and chopped
  • 1 teaspoon reduced-salt soy sauce
  • 100g cooked chicken breast, shredded
  • Handful fresh coriander, chopped

CALORIES: 248

FAT: 2.7g

5 A DAY: 1

SALT: 1.2g

SUGAR: 1.6g

Method

  1. Pour the stock into a large saucepan and add the noodles, ginger, garlic, sweetcorn, mushrooms, half the spring onion and the soy sauce.
  2. Simmer for 3–4 minutes or until the noodles are tender.
  3. Add the cooked chicken and heat through until piping hot.
  4. Ladle into two bowls, making sure the noodles are split evenly between the two servings.
  5. Sprinkle the chopped coriander and remaining spring onion over the top and serve.

Fresh coriander has a citrusy taste. The stems can also be used for extra crunch and aroma.


Diet, weight and cancer

LEARN ABOUT OUR CANCER PREVENTION RESEARCH