Chicken Noodle Soup
Recipe GLPRd4c2b78402e352
A light and aromatic Asian-inspired chicken noodle soup featuring tender poached chicken breast infused with fresh ginger and garlic, simmered with delicate rice noodles, mushrooms, and corn. Finished with spring onion, fresh herbs, and a touch of soy sauce for an authentic, satisfying bowl.
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Ingredients
900 ml Chicken or vegetable stock
175 g Boneless, skinless chicken breast
1 tsp Fresh root ginger, chopped
1 Garlic clove, finely chopped
50 g Rice or wheat noodles
2 tbsp Sweetcorn, canned or frozen
2 medium Fresh mushrooms, thinly sliced
2 Spring onion, shredded
2 tsp Soy sauce
Fresh mint or basil leaves, for serving
Red chilli, shredded, for serving (optional)
Directions
Pour the stock into a large saucepan and bring to a simmer over medium-high heat. Add the chicken breast, chopped ginger, and finely chopped garlic. Return to a gentle boil, then reduce the heat to medium-low. Partially cover the pan and simmer for 20 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
Remove the chicken breast from the stock and transfer to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the simmering stock. Add the noodles, sweetcorn, sliced mushrooms, shredded spring onion, and soy sauce. Simmer for 3–4 minutes until the noodles are tender and cooked through.
Ladle the soup into two serving bowls. Top with additional shredded spring onion, fresh mint or basil leaves, and shredded chilli if desired. Serve immediately with extra soy sauce on the side.
