Chicken noodle soup

4 ratings

This great value and oh-so satisfying lunch idea will become a staple

30 minutes
Serves 4
1 of 5 A DAY

Nutrition per serving

Calories156
Fat2.6g
Saturates0.5g
Sugar3.7g
Salt0.62g
Fibre2.8g
Protein17

4 ratings

Recipe by: Gopi Chandratheva | Registered nutritionist

A warming bowl of noodle soup is a winter favourite. Ginger, garlic, spring onions and coriander all combine to make a comforting and flavoursome soup base. It’s a great recipe for using up leftover chicken.

Ingredients

½ low salt stock cube
1 pint water
200g diced chicken breasts
2 cloves garlic, chopped
¼ piece ginger, chopped
200g mushrooms, sliced
120g green beans, cut into halves
2 wholewheat noodles nests
1 tbsp reduced salt soya sauce
1 tbsp teriyaki sauce
1 tsp miso paste
½ lime, juiced
1 tsp tomato puree
4 spring onions, chopped

Method

In a pot, mix the stock cube in a pint of boiling water.
Add diced chicken breasts to the stock and simmer for ten minutes until cooked. Remove chicken and set aside.
Add the garlic, ginger, mushrooms, green beans and noodles to the same pot and simmer for ten minutes until tender.
Add in the soy, teriyaki, miso, lime and tomato puree. Return the chicken to the pot, stir gently and simmer for a few more minutes.
Serve the noodle soup in bowls and garnish with spring onions.

You can add any vegetables of your choice. You can use any type of noodles such as buckwheat, egg or vegetable-based noodles. Wholemeal noodles are a good source of fibre.