Chicken noodle soup recipe for the soul

All around the world, people seem to agree that there is something so comforting about a hot bowl of chicken noodle soup recipe. It warms you up from the inside out.

Add some noodles to slurp, easy to chew veggies, and the belly-filling goodness of chicken and you’ve got yourself a winning prescription.

Even if you’re not feeling sniffly, this healthy soup from the 28 Day Weight Loss Challenge is a filling meal for the whole family. It’s also a great meal to prepare for someone who is sick, or has just had a baby. Enjoy our delicious chicken noodle soup recipe!

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Chicken Noodle Soup

Votes: 42
Rating: 3.81
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Course

Main Dish

Cuisine

Asian

Servings

people

Ingredients

• 1 litre chicken stock or you can use vegetable stock if you prefer
• 1 medium sized chicken breast chopped into 6 chunks
• 1 piece fresh ginger thumb sized, peeled and finely chopped
• 1 clove garlic finely chopped
• 100 grams hokkien noodles or use any type of your favourite noodle
• 1 corn cob or half a can of corn
• 2 carrots peeled and finely chopped
• 5 mushrooms thinly sliced
• 4 spring onions finely sliced
• 2 tbsp soy sauce
• Parsley, mint or basil leaves to serve

Course Main Dish Cuisine Asian Servings people Ingredients 1 litre chicken stock or you can use vegetable stock if you prefer 1 medium sized chicken breast chopped into 6 chunks 1 piece fresh ginger thumb sized, peeled and finely chopped 1 clove garlic finely chopped 100 grams hokkien noodles or use any type of your favourite noodle 1 corn cob or half a can of corn 2 carrots peeled and finely chopped 5 mushrooms thinly sliced 4 spring onions finely sliced 2 tbsp soy sauce Parsley, mint or basil leaves to serve

Votes: 42 Rating: 3.81 You: Rate this recipe!

Instructions

1. Place a large pot over medium to high heat.
2. Pour in the stock, chicken, ginger and garlic.
3. Bring to the boil, then reduce the heat and simmer partly covered for 20 minutes, until the chicken is tender.
4. Remove the chicken and use forks to shred it before returning to the pot.
5. Add the noodles, corn, carrot, mushrooms, half the spring onions and the soy sauce.
6. Simmer for 3-4 minutes until the noodles are tender.
7. Ladle into bowls and scatter over the remaining spring onions and herbs.

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