Dinner, Recipes

Chicken Noodle Broth

The other night, my Husband was out with his friends and it had got to 6:30pm and I realised I hadn’t eaten all day. Terrible I know, but sometimes I literally forget to eat. I’ll snack on the crusts of my daughters sandwich or steal a few spoonfuls of her porridge to check the temperature and I’ll think I’ve eaten. So there is a hungry me and lack of time, as it’s nearly Evie’s bed time. What can I cook? I have some chicken and some vegetables, I don’t want pasta. I check the cupboards, find some noodles and think I’ll just make Chicken Noodle Broth. Turns out it was pretty tasty, so I made it again for lunch Saturday and decided to share it with you guys. Sometimes recipes come out of nowhere, and this super quick supper does not disappoint.

Chicken Noodle Broth | The Mother Cooker

Ingredients, Serves 2 large bowls

  • 2 large chicken breasts
  • 1/2 a whole brocolli
  • Bunch of pea shoots
  • 3 spring onions
  • Bunch of coriander
  • 1/2 a tsp of miso paste
  • 1/4 tsp of grated fresh ginger
  • 1 green or red chilli
  • 1 clove of garlic
  • 4 large mushrooms
  • 3 rounds of dried rice noodles
  • 1 tsp of light brown sugar
  • 2 tsp of honey
  • 3 tblsp of soy sauce
  • Salt, pepper and chilli flakes
  • 1 pint of vegetable stock

Chicken Noodle Broth | The Mother Cooker


  1. Thinly chop your chicken and brown in a non stick frying pan with a glug of oil, I use sesame seed but remember that this oil gets hot very quickly.
  2. Once your chicken is cooking, finely chop your chilli, garlic and grate your ginger.
  3. Add to the chicken with the sugar, soy and honey.
  4. Cook until the sugar dissolves and once this starts to caramalise, cut your broccoli in to 1/4 florets with as much stem as you can keep and add to the pan with thinly chopped mushrooms. (Cook until you water is boiling, step 5.)
  5. Pop your vegetable stock on to boil in a separate pan and add the miso.
  6. Once boiling add your rice noodles, cook for a minute alone and then add all the contents of your frying pan.
  7. Cook for a further two minutes until your noodles are soft.
  8. Serve in to dishes, top with sliced spring onions, coriander and a bunch of pea shoots.
  9. Sprinkle with salt, pepper and chilli flakes.

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