Chicken noodle soup with a twist

    35 min

    A traditional clear chicken noodle soup - with loads of veggies, fresh ginger and a few store cupboard spices such as chilli and garlic.


    Cheshire, England, UK
    1 person made this

    Serves: 6 

    • 1.5L (3pt) chicken stock
    • 2 whole chicken breasts
    • 1 onion, chopped
    • 1 carrot, chopped
    • 1 stick of celery, chopped
    • 1 leek, chopped
    • 1 (2cm) piece root ginger, chopped
    • 1 garlic clove, crushed
    • 1/2 teaspoon chilli (from the jar)
    • 1 bouquet garni or teaspoon mixed herbs
    • salt and black pepper, to taste
    • 1 handful cooked noodles, chopped

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Pour the chicken stock into a pot and then add all the other ingredients except the noodles.
    2. Bring to the boil and simmer for 20 - 25 minutes. Remove the chicken breasts and shred or chop. Take the soup and pour it though a sieve. Return the shredded chicken to the pan; add the cooked noodles.
    3. Warm the soup again and check seasoning. Serve.


    Use leftover chicken! My husband hates vegetables and this fools him time after time. The kids will love it and they won't know all the goodness of the veg are there, because they can't see them!

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