Name: Chicken noodle soup | World Cancer Research Fund
Prep time: 30
Cook time: 30 min
Yield: 4
Ingredients: ½ low salt stock cube 1 pint water 200g diced chicken breasts 200g mushrooms, sliced 120g green beans, cut into halves 2 wholemeal noodles nests 1 tsp miso paste ½ lime, juiced 1 tbs reduced salt soya sauce 1 tbs teriyaki sauce 1 tsp tomato puree ¼ piece ginger, chopped 2 cloves garlic, chopped 4 spring onions, chopped

Home - Recipes and Healthy Eating - Chicken noodle soup

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

30 minutes

Serves 4

Recipe by: Gopi Chandratheva | Nutritionist

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

Rate

Print

Recipe by: Gopi Chandratheva | Nutritionist

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

Rate

Print

Method

In a pan, mix the stock cube in a pint of boiling water.
Add diced chicken breast to the stock and simmer for ten minutes until cooked. Remove chicken and set aside.
Add the garlic, ginger, all vegetables and noodles to the same pan and simmer for ten minutes until tender.
Add in the soy, teriyaki, miso, lime and tomato puree. Return the chicken to the pan, stir gently, and simmer for a few more minutes.
Serve the noodle soup in bowls and garnish with spring onions.

You can add any vegetables of your choice. You can use any type of noodles such as buckwheat, egg or vegetable-based noodles. Wholemeal noodles are a good source of fibre.