Chicken noodle soup

Oh-so comforting.

  • 30 mins preparation
  • Serves 4
  • Print
Wholesome and warming, this chicken noodle soup is the perfect comfort food for cooler weather but light enough to enjoy year round.
Looking for more chicken soup recipes?


Chicken noodle soup
  • 2 teaspoon canola oil
  • 4 clove garlic, sliced
  • 1 tablespoon finely grated fresh ginger
  • 1/2 teaspoon chilli flakes
  • 2 litre (8 cups) salt-reduced chicken stock
  • 300 gram chicken breast fillets, trimmed
  • 185 gram rice vermicelli
  • 1 bunch baby pak choy (baby bok choy), shredded coarsely
  • 2 medium (240g) carrots, cut into matchsticks
  • 115 gram punnet baby corn, sliced diagonally
  • 1 cup coarsely chopped fresh coriander
  • 6 green onions (green shallots), finely sliced diagonally


Chicken noodle soup
  • 1
    Combine oil, garlic, ginger and chilli in a large saucepan. Stir over medium heat until aromatic.
  • 2
    Add the stock and chicken breast fillets to the saucepan and bring to a simmer over medium heat. Simmer gently until chicken is just cooked through. Remove chicken from saucepan.
  • 3
    Bring soup back to the boil; add the noodles and cook until almost tender. Add pak choy, carrots and corn, and simmer for 1-2 minutes or until the pak choy leaves are bright green.
  • 4
    Meanwhile, shred the chicken.
  • 5
    Remove the saucepan from the heat; stir in the chicken and coriander. Serve soup topped with the green onions.


Not suitable to freeze or microwave.

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