Chicken and ginger noodle soup

Warm up with a fragrant and comforting bowl of soup.

  • 25 mins preparation
  • 1 hr 10 mins cooking
  • Serves 6
  • Print
Bursting with flavour, this fragrant ginger and soy spiced broth is delicious with thin vermicelli noodles and shredded poached chicken.


Chinese chicken noodle soup
  • 1.6 kilogram whole chicken
  • 4 large chicken stock cubes
  • 8 cup (2l) water
  • 8 fresh ginger, peeled, sliced, plus
  • 5 cut into matchsticks, extra
  • 4 cloves garlic, halved
  • 100 gram vermicelli bean thread noodles
  • 2 fresh long red chillies, thinly sliced
  • 1 teaspoon sesame oil
  • 1/4 cup reduced-salt soy sauce
  • 1 bunch baby pak choy, quartered lengthwise
  • 4 green onions, thinly sliced diagonally


Asian chicken noodle soup
  • 1
    Rinse chicken cavity under cold water, then pat dry with paper towels. Place chicken, crumbled stock cubes, ginger, garlic and water in a saucepan over high heat. Bring to the boil. Skim scum from surface. Reduce heat to low; cover. Simmer for 1 hour.
  • 2
    Transfer chicken to a heatproof board. Strain broth through a fine colander into a heatproof bowl; discard solids. Cool. Cover with plastic food wrap; chill overnight.
  • 3
    When chicken is cool, remove and discard skin. Shred meat from bones; discard bones. Place chicken meat in a bowl. Cover with plastic food wrap; chill overnight.
  • 4
    The following day, soak noodles in boiling water in a heatproof bowl for 2 minutes. Stir to separate strands. Drain.
  • 5
    Skim solidified fat from surface of broth. Place broth in a saucepan over moderate heat. Bring to a simmer. Add extra ginger, chilli, sesame oil, soy sauce, pak choy, white part of the green onion and the chicken meat; simmer for 2 minutes or until pak choy wilts. Season.
  • 6
    Divide noodles among serving bowls. Ladle soup over noodles. Top with green part of onion. Serve.


You could use 6 chopped chicken thigh fillets instead of a whole chicken.

More From Women's Weekly Food