Chinese-inspired chicken noodle soup

    25 min

    This warm and comforting soup is perfect for a rainy evening after work when you need a quick supper fix.

    66 people made this

    Serves: 2 

    • 110g (4 oz) Asian egg noodles
    • 1 (500g) container organic chicken stock
    • 6 shiitake mushrooms, sliced
    • 2 spring onions, chopped
    • 1 skinless, boneless chicken breast fillet, cut into bite-size pieces
    • 2 eggs

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Cook noodles according to packet instructions. Drain and divide into two serving bowls.
    2. Meanwhile, bring chicken stock to a boil in a medium saucepan with mushrooms and spring onions. Stir chicken into boiling stock. When stock returns to a boil, crack eggs directly into stock.
    3. Continue to cook until chicken is no longer pink and eggs are cooked, about 8 to 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.

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    Reviews in English (32)


    Used different ingredients. I added a small red chilli, some ginger, garlic and a good pinch of 5-spice when boiling. Also added some tinned sweetcorn. Finished it off with some soy sauce and fresh coriander. Nice!!  -  24 Feb 2009


    Altered ingredient amounts. Inspired by madcook below, I used garlic, ginger powder, a few shakes of mixed herbs and tinned sweetcorn and soy sauce. Yum!  -  15 Mar 2011


    I was nervous about how this would turn out, but I sholdn't have worried. It was so easy and quite filling, too. Let people add a little splash of soy sauce if they like - it looks better!  -  09 Oct 2008