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Nutrition: per serving

  • kcal266
    low
  • fat2g
    low
  • saturates0.4g
  • carbs26g
  • sugars3g
    low
  • fibre3g
  • protein34g
    high
  • salt3.2g

Method

  • step 1

    Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.

  • step 2

    Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.

  • step 3

    Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

RECIPE TIPS
USE A SOUP MAKER

Save time and effort by putting all your ingredients in a soup maker and whipping up a delicious soup in no time. Read our review on some of the best soup makers available.

MAKE IT VEGETARIAN

Replace the chicken with 175g firm tofu cut into cubes, simmer for 5 mins, then add the other ingredients as before.

Recipe from Good Food magazine, February 2006

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Comments, questions and tips (453)

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Overall rating

A star rating of 4.8 out of 5.803 ratings
Agathacooks avatar

Agathacooks

Delicious and hearty. Only thing id say is more sweetcorn! The sweetness is lovely in every bite

lmsalvi

Absolutely delicious- doubled everything to make more and so glad I did! Thanks

sunsetprincess00488

question

Do you use light or dark soy sauce in this recipe? Thanks

gwen12310

I have made this soup many times and it’s now a family favourite. I do add a few more mushrooms and sometimes just add cooked chicken towards the end to make it even more quickly.

Hope.S

question

Can I use ginger purée?

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