Easy chicken noodle soup

Easy chicken noodle soup

This is made possible by BBC Foods!


  • 500ml/18fl oz good-quality chicken stock
  • 1 garlic clove, sliced
  • small nugget fresh ginger, peeled and sliced
  • 1 cooked skinless chicken breast
  • 100g/3½oz dried fine egg noodles
  • 3 spears Tenderstem broccoli or 100g/3½oz frozen peas
  • 2–3 tsp reduced salt soy sauce
  • 3 spring onions, trimmed
  • handful beansprouts, rinsed
  • chilli or sesame oil (optional)


  1. Pour the chicken stock into a pan and add 200ml water.

  2. Add the garlic and ginger to the stock and set the pan over a very low heat for 5 minutes.

  3. Using a slotted spoon, remove the garlic and ginger from the pan and discard.

  4. Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles.

    1. Simmer the broth for 3 minutes.

  5. If using, cut the broccoli into 5mm pieces and thinly slice the spring onions. Add to the pan with the soy sauce and simmer for a further minute.

  6. Add the beansprouts to the soup and warm through for 30 seconds.

  7. Divide among two deep bowls and serve with a drizzle of chilli or sesame oil.

Banner and Image Credit: BBC

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