Chicken noodle soup
There’s nothing quite like chicken noodle soup made from scratch with real stock. We think you’ll love this homemade recipe.
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Make a warming chicken noodle soup by following our recipe video.
Method
- In a large pot add chicken stock, soy sauce, vinegar and ginger. Bring to a gentle simmer
- In another pot bring to a boil 2-3 litres of water
- Add noodles to the water and cook according to the instructions on the packet
- Drain the noodles and set aside
- Add the chicken, spring onions and silverbeet to the chicken stock. Simmer for 5 minutes
- Divide the noodles between 4 large bowls
- Ladle the soup over the noodles and serve
Alternatively:
- Use dried egg noodles instead of vermicelli
- Use 4 cups of sliced bok choy, kale, cabbage or spinach in place of silverbeet.
- 4 cupschicken stock
- 2 tbspsoy sauce
- 2 tspwhite vinegar
- 1 tbspchopped ginger
- 125 gvermicelli noodles (or any other dry noodles)
- 2 1/2 cupsshredded cooked chicken
- 2spring onions
- 4 cupssliced silverbeet
Per serve
- Energy1014kJ
- Total Fat3.9g
- Saturated Fat1.2g
- Total Carbohydrate29.9g
- Sugars1.3g
- Dietary Fibre1.7g
- Sodium630mg
Make a warming chicken noodle soup by following our recipe video.
Method
- In a large pot add chicken stock, soy sauce, vinegar and ginger. Bring to a gentle simmer
- In another pot bring to a boil 2-3 litres of water
- Add noodles to the water and cook according to the instructions on the packet
- Drain the noodles and set aside
- Add the chicken, spring onions and silverbeet to the chicken stock. Simmer for 5 minutes
- Divide the noodles between 4 large bowls
- Ladle the soup over the noodles and serve
Alternatively:
- Use dried egg noodles instead of vermicelli
- Use 4 cups of sliced bok choy, kale, cabbage or spinach in place of silverbeet.
Ingredients
- 4 cupschicken stock
- 2 tbspsoy sauce
- 2 tspwhite vinegar
- 1 tbspchopped ginger
- 125 gvermicelli noodles (or any other dry noodles)
- 2 1/2 cupsshredded cooked chicken
- 2spring onions
- 4 cupssliced silverbeet
Ingredients
- 4 cupschicken stock
- 2 tbspsoy sauce
- 2 tspwhite vinegar
- 1 tbspchopped ginger
- 125 gvermicelli noodles (or any other dry noodles)
- 2 1/2 cupsshredded cooked chicken
- 2spring onions
- 4 cupssliced silverbeet
Nutrition Facts
Per serve
- Energy1014kJ
- Total Fat3.9g
- Saturated Fat1.2g
- Total Carbohydrate29.9g
- Sugars1.3g
- Dietary Fibre1.7g
- Sodium630mg
Make a warming chicken noodle soup by following our recipe video.
Method
- In a large pot add chicken stock, soy sauce, vinegar and ginger. Bring to a gentle simmer
- In another pot bring to a boil 2-3 litres of water
- Add noodles to the water and cook according to the instructions on the packet
- Drain the noodles and set aside
- Add the chicken, spring onions and silverbeet to the chicken stock. Simmer for 5 minutes
- Divide the noodles between 4 large bowls
- Ladle the soup over the noodles and serve
Alternatively:
- Use dried egg noodles instead of vermicelli
- Use 4 cups of sliced bok choy, kale, cabbage or spinach in place of silverbeet.
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