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.

Chicken noodle soup made from scratch
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner

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 cups
    chicken stock
  • 2 tbsp
    soy sauce
  • 2 tsp
    white vinegar
  • 1 tbsp
    chopped ginger
  • 125 g
    vermicelli noodles (or any other dry noodles)
  • 2 1/2 cups
    shredded cooked chicken
  • spring onions
  • 4 cups
    sliced silverbeet
Per serve
  • Energy
    1014kJ
  • Total Fat
    3.9g
  • Saturated Fat
    1.2g
  • Total Carbohydrate
    29.9g
  • Sugars
    1.3g
  • Dietary Fibre
    1.7g
  • Sodium
    630mg