Low fat chicken noodle soup

Low fat chicken noodle soup


22 people made this

About this recipe: 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.

binn Yorkshire, England, UK

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 (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

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