Low fat chicken noodle soup

    45 min

    Lovely tastes just like the one you get from the Chinese takeaway. Quick and easy to make. If you like a bit of spice, add some chilli flakes. If you find the soup too thin, add a little more cornflour.

    Yorkshire, England, UK
    45 people made this

    Serves: 4 

    • 2 chicken stock cubes, dissolved in 850ml boiling water
    • 1 bunch spring onions, shredded into fine strips
    • 1 small leek, sliced
    • 1 teaspoon Chinese 5-spice powder
    • 1 teaspoon finely grated fresh root ginger or 1/4 teaspoon dried ginger
    • 1 clove garlic, crushed
    • 2 tablespoons light soy sauce
    • 50g thread noodles
    • 50g sweetcorn, defrosted if frozen
    • 50g cooked chicken, shredded into fine strips or Quorn®
    • 1 tablespoon cornflour, blended with 3 tablespoons cold water
    • salt and freshly ground black pepper

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Pour the chicken stock into a large lidded pan and add the spring onions, leek, 5-spice powder, ginger, garlic and soy sauce. Cover and cook gently for 10 minutes.
    2. Add the egg noodles to the sauce pan and cook gently for 5 minutes.
    3. Add the sweetcorn and chicken and cook for 2 minutes.
    4. Mix in the blended cornflour and cook for 1 minute, stirring until thickened and smooth. Season with salt and pepper.
    5. Ladle the soup into four warmed bowls and serve straight away.

    Other ideas

    If you like it spicy add a few chill flakes. If you find the soup not thick enough add a little more cornflour.

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    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    A very tasty and easy to follow recipie. Extreemly pleased and tasted just like the take away  -  30 May 2012


    Lovely, extremely easy to make and most of the ingredients are either in the cupboard or in the fridge  -  26 Jan 2016