Why do I love chicken and noodle soup?
This chicken and noodle soup recipe is based on a dish I used to have with my mum at our local Chinese restaurant. Although, as I was vegetarian at the time, the Chinese restaurant would make me a special chicken free noodle soup. I have to say its much tastier with the chicken! This recipe is super quick and easy, it can also be created in just one pan if you want to save on washing up!
This recipe serves 4 and has 270kcal per portion.
Do you have a diet restriction?
This recipe is great for the following dietary restrictions:
- Gluten Free
- Dairy Free
- Nut Free
- Low GI
- Ultra Processed Food Free
Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.
Step 1: Cook the chicken
For the chicken in this recipe, I used chicken breasts that I had already cooked (a little to much on this occasion, admittedly). Cook 3 small chicken breasts (500g) in any way you see fit, Air fryer for 15 minutes, bake for 25-30 minutes, or fry in the saucepan that you want to make your soup in if you want to reduce the washing up. Cut the chicken into small bite sized pieces and set aside for use later.
Step 1: Prepare the stock
Chop 2 carrots into small pieces and slice 4 spring onions. Pop them into a large pan along with 1 litre of vegetable stock and 1 litre of chicken stock. I like to use the Kallo organic stock cubes that make up 500ml of stock each. To this also add a pinch of salt, pepper, 3 tablespoons of soy sauce and Chinese 5 spice.
Step 3: Add the chicken
Let the broth simmer for 15 minutes before taking 1/2 a cup of the broth and mixing it with 2 tablespoons of cornflour to make a cornflour slurry. When well mixed and no lumps, pour the slurry back into the broth. Mix in well. This should thicken the soup slightly but not a hugely noticeable amount as broths are meant to be thin. Add the chicken pieces, bamboo shoots and 2 portions of dried noodles and cook for a further 5 minutes until the noodles are soft. If your bamboo shoots are fresh and didn’t come out of a tin like mine you may have to cook them for longer. Serve in bowls
Can I reheat this soup?
Yes! I usually make more portions than I need and reheat them within a couple of days of being refrigerated. I usually opt for microwaving for 3-5 minutes depending on portion size.
Can I freeze this chicken noodle soup?
I would not recommend freezing this soup after cooking to avoid the noodles breaking down. You could however freeze the broth and add the chicken and noodles separately.
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Chicken And Noodle Soup Recipe
Ingredients
- 500 g chicken breast
- 2 nests dried egg noodles or any portion of quick cooking noodles
- 2 carrots
- 4 spring onions
- 1 tin bamboo shoots 120g drained weight
- 1 litre vegetable stock
- 1 litre chicken stock
- 1 pinch salt and pepper
- 1/2 tsp chinese 5 spice
- 3 tbsp soy sauce
- 2 tbsp corn flour
Instructions
- Pre cook chicken breasts and cut into chunks. Air fry 20 mins. Bake 25-30 mins. Pan fry 15-20 minutes.
- Chop carrot into small pieces and slice spring onions.
- Place carrot and onion into a large saucepan with vegetable stock, chicken stock and all seasonings including soy sauce. Simmer for 15 minutes.
- Using half a cup full of the broth, make a cornflour slurry with the cornflour and add to the broth, mix in well.
- Add the bamboo shoots, chicken and noodle nests and cook for a further 5 minutes until the noodles are soft. Serve in bowls.
