Chicken noodle soup recipe: How to make classic winter warmer

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Chicken noodle soup is the perfect dish for a cold winter’s day and can be the perfect way to use up leftovers. Packed full of vegetables, noodles and tender chicken, serve with some crusty bread for a filling and warming meal. When the weather is cold and dreary outside, sitting with a bowl of hot soup can be the perfect remedy. 

While you can easily use can of soup and heat it in the microwave or on the stove, making your own can be satisfying and delicious.

Adding whichever vegetables you have in, spices and herbs can create the perfect dish.

Soup is relatively easy to make, you just need one large pot to cook everything together.

You can even make a large batch and freeze it, ready for any of those grey days which call for soothing soup.

Chicken soup is often associated with feeling ill, a feel-better meal for coughs, colds and even the flu.

So as the weather turns colder, grab some ingredients and give this warming recipe a go. bringas you a simple chicken noodle soup you can try at home this week.

You can swap out the vegetables such as the mushrooms, sweetcorn or spring onion in exchange for leeks or potatoes for example – just make sure the replacement veg is cooked through.

Chicken Noodle Soup recipe


  • 900ml chicken or vegetable stock (or Miso soup mix)
  • 1 boneless, skinless chicken breast (about 175g)
  • 1 tsp chopped fresh ginger
  • 1 garlic clove, finely chopped
  • 50g rice or wheat noodles
  • 2 tbsp sweetcorn canned or frozen
  • 2-3 mushrooms, thinly sliced
  • 2 spring onions, shredded
  • 2 tsp soy sauce, plus extra for serving
  • Mint or basil leaves and a little shredded chilli (optional), to serve


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.

Next, 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 three to four minutes until the noodles are tender. Then serve, ideally with some crusty bread.

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