Chicken Spinach and Noodle Soup

    Chicken Spinach and Noodle Soup


    20 people made this

    About this recipe: A delicious broth-like soup, made by simmering together garlic, ginger, courgettes, chicken, noodles and fresh spinach. Serve with a dash of soy sauce, if desired.

    Serves: 8 

    • 1 litre chicken stock
    • 2 cloves garlic, finely chopped
    • 3 tablespoons grated fresh root ginger
    • 125g courgette, chopped
    • 280g cooked chicken, cubed
    • 60g bean thread noodles
    • 120g fresh spinach

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Bring the chicken stock, garlic and ginger to the boil in a large saucepan; reduce heat to medium and cook for 10 minutes.
    2. Add the courgette and cook until the courgette is tender, about 10 minutes more. Stir in the chicken and bean thread noodles; cook until the chicken is hot and the noodles are soft and transparent, about 3 minutes. Stir in the spinach until wilted.


    Bean thread noodles are also known as cellophane noodles. If your local supermarket doesn't stock them, you can find them in Chinese speciality stores.

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    Reviews in English (22)


    Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, or glass noodles) are a type of transparent Asian noodle made from starch (such as mung bean starch, sweet potato, potato, cassava or canna starch), and water.  -  27 Apr 2009  (Review from Allrecipes US | Canada)


    This soup was absolutely delicious and so easy to make! I added mushrooms and onions and only had about 2 Tbsp of ginger. Only thing I will change next time is adding the zucchini at the same time as the chicken. They got a little bit too mushy for my taste.  -  17 Jun 2010  (Review from Allrecipes US | Canada)


    I was worried about all the ginger, because I'm not much of a fan of ginger. The broth was a little heavy with that ginger bite, but when eaten with the vegetables and noodles, it was really great. I'll definitely do this soup again, as it was filling, easy to make, and low-cal. I might have estimated proportions a bit, but followed the recipe and wouldn't recommend any changes.  -  02 Jun 2010  (Review from Allrecipes US | Canada)

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