Chicken and egg noodle soup

Chicken and egg noodle soup


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About this recipe: This lovely chicken and egg noodle soup is a favourite in our household on a cold day. Ready in just over 30 minutes, serve with some crusty bread on the side.


Serves: 4 

  • 1 tablespoon butter
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1cm piece root ginger, minced
  • 1/2 small red chilli, minced (optional)
  • salt and pepper, to taste
  • 300g leftover cooked chicken
  • 1L chicken stock
  • 3 carrots, peeled and sliced
  • 100g egg noddles
  • chopped fresh chervil
  • chopped fresh chives

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

  1. In a frying pan over a medium heat, melt the butter and add the onion, garlic, ginger and chilli if using and cook and stir for 4 minutes until soft, but not brown. Season well.
  2. In a saucepan over a medium heat, combine the contents of the frying pan with the chicken and the stock and simmer gently for 25 minutes. Add the carrots and noodles and cook for 6 minutes until the noodles are soft. Transfer to four serving bowls and top with fresh chervil and chives.

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