Chicken Noodle Soup

Chicken Noodle Soup | The Mother Cooker

Chicken noodle soup is one of my favourite comfort foods. I’ll always make a batch if I want something simple to eat, or if I’m feeling a little run down. A mild spicy broth, with poached chicken, noodles, garlic, ginger and lots of spring onions. It couldn’t be simpler to make and is ready in under 30 minutes. A great one pan meal.

This is also a great way to use up any leftover chicken you might have. Either from a roast or mid week meal. Simply shred the chicken and add it to the broth to warm through. I love the undertones of fresh ginger, just that smell alone drifting through the kitchen makes me feel better. I really need to practice growing ginger, I seem to use it in so much of my cooking. Such a powerful and medicinal ingredient.

Chicken Noodle Soup

Serves: 2
Prep time: 6 mins
Cook time: 20 mins
Total time: 26 mins

  • 1.4 litres of chicken stock (2x cubes)
  • 2 large spring onions (whites sliced into vertical strips and greens finely chopped for garnish)
  • Thumb sized piece of fresh ginger, chopped into matchsticks
  • 3 garlic cloves, minced
  • Salt and pepper
  • 200g egg noodles
  • 250g chicken (small pack of mini fillets)
  • 2 tbsp oil
  1. Mince garlic, remove green ends from spring onions and chop finely, set aside. With the whites, chop vertically into thin matchstick type strips. Same with the ginger.
  2. Add ginger, garlic and whites of onion to a pan. Cook on medium until onion has softened, a few mins. Add chicken stock, chicken and noodles. Cook for 15 minutes until cooked through.
  3. Season to taste, dish up and serve with green parts of the onion.
    *Pak choi or broccoli would also work great with this soup if you want an extra hit of vegetables.