Chicken Noodle Soup Recipe

Tuesday, January 12, 2016

Blog post inspired by: a deep love for any Asian-style food

I am completely obsessed with any food that is remotely Yo Sushi, Wagamama or Chinese takeaway related but you know, that habit can get a little bit expensive. So to curb the craving I've set out on a mission to find student budget alternatives to my favourite recipes. This Chicken Noodle Soup is so tasty and warming and great for the colder months. It's also very flexible as you can change up the flavour or spice level to your taste as well as just being able to throw in basically any veg which which is lingering in your fridge - green beans, baby sweetcorn, pak choi, black beans etc will all work a treat. It's also great to make a big batch and just keep it in your fridge to heat up for quick lunches. It's also pretty darn healthy as the chicken is grilled on my grilling machine and the rest is basically just water and veg which results in a pretty tasty nutritious carb-free lunch. So here's the recipe:

Makes 3 large bowls of soup

You will need:

  • 900ml Chicken Stock (I used 900ml water and 3 OXO chicken stock cubes)
  • 1 Chicken Breast
  • 2 tsp Ground Ginger (I like ginger so reduce as you please. Fresh ginger would also be great here if you have the cash dolla or some to hand)
  • 1 garlic clove or 1 tsp of Lazy Garlic
  • 50g or one nest of rice or egg noodles
  • 2-3 mushrooms
  • 2 spring onions
  • 2 carrots
  • Handful of broccoli
  • 1 tbsp reduced salt soy sauce
  • 1 tsp chilli flakes (adjust depending on spice level)
  • Some sesame seeds (you can get these in most supermarkets or in Chinese supermarkets)
OVERALL PRICE: £2.00 or just 64p per bowl (assuming you already have spices and condiments like ginger, garlic, soy sauce, chilli and sesame seeds lingering at the back of your cupboard)
  1. Grill your chicken - I have a mini George Foreman grill which I swear by that speeds up cooking so much
  2. Chop up all your vegetables into bitesize pieces
  3. Pour your stock into a large saucepan on a medium heat then add your garlic and ginger and bring to the boil
  4. Shred your chicken using a fork then add to the stock with your carrots, broccoli and any other harder vegetables. Reduce the heat and simmer until the vegetables have softened.
  5. Finally add your noodles, mushrooms, spring onions, soy sauce, chilli and sesame seeds and simmer for a further 5-10 minutes.
  6. Your soup will then be ready to eat whenever you like!
I've already had my second bowl and may even have a third... oops. Next on my hit list for Asian-style food is to try out Gizzie Erskine's Chicken Katsu Curry which was on Jamie Oliver's Foodtube. Will let you know how it goes!

In the meantime let me know if you try this recipe and whether you like it! What are your favourite Asian food recipes? I'd love to try some more...

Chat soon!

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