Soups · British

Chicken noodle soup

Name: Chicken noodle soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: British
Ingredients: 1 tbsp vegetable oil; 1 onion, finely chopped; 2 carrots, sliced; 2 celery sticks, sliced; 2 cloves garlic, sliced; 1 tbsp fresh ginger, grated; 1.5l chicken stock, check the label for allergens; 2 skinless chicken breasts, about 300g, whole; 150g dried egg noodles; 100g frozen peas or sweetcorn; 2 spring onions, sliced; 1 tbsp soy sauce, contains wheat; fresh parsley or coriander, to serve

A comforting, gingery chicken broth with egg noodles, shredded chicken and greens. Ready in 30 minutes.

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Photo: Andy Li, CC0 · All photo credits

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Serves: 4
Difficulty: Easy
Cost: Moderate

Recipe: Chicken noodle soup

Chicken noodle soup

Ingredients

For the soup

1 tbsp vegetable oil
1 onion, finely chopped
2 carrots, sliced
2 celery sticks, sliced
2 cloves garlic, sliced
1 tbsp fresh ginger, grated
1.5l chicken stock, check the label for allergens
2 skinless chicken breasts, about 300g, whole
150g dried egg noodles
100g frozen peas or sweetcorn
2 spring onions, sliced
1 tbsp soy sauce, contains wheat
fresh parsley or coriander, to serve

Kitchen kit

Large saucepan with lid Search Amazon for large saucepan with lid

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Method

Step 1: Soften the veg

Heat the oil in a large pan and cook the onion, carrot and celery for 8 minutes until softening. Add the garlic and ginger for 1 minute.
Step 2: Poach the chicken

Pour in the stock and bring to a simmer. Add the chicken breasts, cover and poach gently for 15 minutes until cooked through, with no pink in the thickest part. Lift out and shred with two forks.
Step 3: Add the noodles

Add the noodles to the soup and simmer for 4 minutes, adding the peas for the last 2 minutes.
Step 4: Finish

Return the chicken, add the soy sauce and season. Heat until steaming hot, then serve scattered with spring onions and herbs.

Tips

Leftover roast chicken works well: add it at the end and heat until steaming hot.

Storing & reheating

Cool, cover and refrigerate within 2 hours; eat within 2 days; reheat once until steaming hot.

Freezing

Freeze the soup without the noodles for up to 3 months; cook fresh noodles when reheating.

Variations

Spicy: add sliced chilli and a squeeze of lime.
Use rice noodles and tamari to make it gluten-free.

Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.

From feeed.co.uk/recipes/chicken-noodle-soup/ · Checked 17 October 2026

Questions people ask

Can I use thighs?

Yes, boneless thighs poach in about 20 minutes and stay very tender.

Sources & inspiration

Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:

Find more: More chicken recipes Midweek meals Winter Quick comfort food healthy

See other recipes that use the same kit on our kitchen kit pages.

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