Homemade Chicken Noodle Soup Recipe - My Favorite Cold Remedy
Homemade Chicken Noodle Soup - A Great Home Cold Remedy!
This recipe for homemade chicken noodle soup also happens to be my favorite home cold remedy! Sometimes I will make my own chicken stock by boiling up the chicken carcass after the roast but chicken stock cubes or bouillon work just as well in this simple chicken noodle soup.
My chicken noodle soup contains ginger, which is well known for its natural medicinal benefits and is particularly good for colds. I also recommend adding chilli to the chicken noodle soup for that extra warming kick, but if you don't like it then leave it out.
For those who want an easy chicken noodle soup this recipe is ideal! I have used chicken breasts in the recipe but leftover roast chicken works perfectly too and is a great way of using up those leftovers.
Chicken Noodle Soup Ingredients
- 2 litres chicken or vegetable stock
- 2 boneless, skinless chicken breast, about 350g/12oz
- 1 tablespoon chopped fresh root ginger
- 1/2 to 1 sliced red chilli (according to size and taste)
- 2 garlic cloves, finely chopped
- 125g rice or wheat noodles
- 4 tbsp sweetcorn, canned or frozen
- 6 mushrooms , thinly sliced
- 4 spring onions, shredded
- 3-4 tsp soy sauce , plus extra for serving
- coriander (cilantro) leaves and a little shredded chilli (optional), to serve
Why make life difficult for yourself! The Microplane Premium Zester/Grater is grating the garlic and ginger used in this recipe, and, Its stainless steel razor sharp edges are brilliant at handling so much more. The Microplane zester/grater comes in a range of colors and each one comes with it's own plastic safety cover.
How To Make The Chicken Noodle Soup, Or, My Cure For A Cold
Make up the chicken stock and pour it into a large pan. Add the chicken, ginger and garlic and bring the liquid to the boil, when the stock has begun to boil reduce the heat, partly cover and simmer for 20 minutes, until the chicken is tender.
Take out the chicken and shred into bite sized pieces, then return the chicken to the stock and add the mushrooms, corn, noodles, soy sauce and half the spring onions. Simmer for about 4 minutes until the noodles are tender.
To serve, ladle the chicken noodle soup into bowls and scatter over the rest of the spring onions, coriander leaves and shredded chilli.
Try Using Whatever Vegetables You Have To Hand For The Chicken Noodle Soup
I have often substituted the vegetables in this soup if I havent had in what is needed. Try carrots or pak choi, they both work great.
Vegetarian Chicken Noodle Soup
If you want a vegetarian version of this quick and easy chicken noodle soup, use vegetable stock instead of the chicken stock and replace the chicken with either firm tofu (cut into cubes) or 'Quorn' chicken pieces, simmer for 5 minutes then add the other ingredients as above.
The end result is just as tasty!
My Top 5 Soup CookBooks For More Delicious Recipes
If You Like This Chicken Noodle Soup Recipe You May Also Want To Take A Look At My Other Recipes
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