Healthy Homemade Chicken Noodle Soup Recipe

Chicken Noodle Soup


  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • Yield: 1 servings
  • Cooking Method: Cooking
  • Recipe Cuisine: Asian


  • 900 milliliters chicken or vegetable stock (or a mix of Miso soup : traditional Japanese soup)
  • 175grams boneless, skinless chicken breast
  • 1teaspoon freshly chopped ginger
  • 1clove garlic, roughly chopped
  • 50grams wheat noodles or rice
  • 2tablespoons canned or stored sweetcorn
  • 2-3mushrooms; sliced in thin pieces
  • 2shredded spring onions
  • 2teaspoons soy sauce, including additional for serving
  • forbasil leaves or mint with a little shredded chilly (optional) serving

Almost always, what you want is just a nice, old-fashioned chicken noodle soup with no expensive ingredients: just a great taste. It’s simple to make a homemade chicken noodle soup, and the food is suitable for each day of the week! This homemade chicken noodle soup recipe is cozy, soothing, and tasty.

If you only want a nice, nutritious lunch, the chicken noodle soup is a great choice. It is famous for its light and satisfying flavor and the many health benefits associated with it.

In different countries, chicken noodle soups are considered as full and balanced meals and not just part of the main dish, but the main course itself.

Although chicken noodle soup has a very long tradition back to ancient times, there are conflicts about the actual area of origin. While some scholars trace the roots of chicken noodle soup back to the Western world, some truly believe that, like most other noodle soups, this soup is also an Asian discovery.

Once you prepare this fast and simple recipe for yourself, you’re going to say goodbye to the canned food.


Step 1

Have the ingredients in the pan ready, and add the chicken breast, ginger, and garlic.

Bring to the boil, lower the heat, cover partially and simmer for 20 minutes until the chicken is cooked.

Step 2

Place the chicken on the board and cut it into bite-sized parts using a few forks. Have the pot ready with noodles, sweetcorn, mushrooms, spring onion, and soya sauce before adding chicken.

Then, return the chicken to them. Boil for 3-4 minutes until the noodles are ready.

Step 3

Serve in two bowls and mix with the unused spring onion, mint, or basil leaves. It is better to have it with double soya sauce.

Cooking Notes

Save your time and energy by putting all your ingredients in a soup maker to have a tasty soup in no time.

Substitute the chicken with 175 grams of solid tofu cut into cubes, boil for 5 minutes, and add the remaining ingredients as it was done before.

The pasta is prepared separately and added to the soup just before serving.

You can’t keep egg noodles for a long time, because their leftovers seem to get soft and pulpy.

If you don’t eat all the soup at one time, add pasta to every bowl and ladle soup over it.

Handmade noodles taste great in this soup.

If you make this dinner in the eleventh hour, use dried egg noodles or even dried spaghetti/macaroni noodles to match perfectly!


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