Chicken noodle soup recipe | Good Food

Chicken noodle soup in bowls with spoons

900ml chicken
or vegetable stock (or Miso soup mix)
1 boneless, skinless chicken breast
(about 175g)
1 tsp chopped fresh ginger
1 garlic clove
finely chopped
50g rice
or wheat noodles
2 tbsp sweetcorn
canned or frozen
2-3 mushrooms
thinly sliced
2 spring onions
shredded
2 tsp soy sauce
plus extra for serving
mint
or basil leaves and a little shredded chilli (optional), to serve

Method

step 1
Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
step 2
Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
step 3
Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.