A steaming bowl of chicken noodle soup is a must on chilly nights. Warm and comforting yet super fresh and aromatic, it hits all the spots. Plus, for something that tastes so good, it's seriously healthy and pretty easy to make vegetarian if you prefer.
A little hot, this chicken noodle soup recipe calls for Sriracha sauce, which is why this is a firm favorite when you're in need of warming up! If you'd prefer, you can use fresh chilli of course, and the rest of the recipe is pretty flexible also.
Whether you use a soup maker like this recipe suggests, or your favorite pot, this is a really easy and quick recipe to follow. The main thing you want to get right, is the quality of your ingredients. Using good quality chicken stock – homemade if possible – and free range chicken makes all the difference in taste and texture also. This recipe suggests using pre-cooked udon noodles (which makes this even more of a breeze to make) but if you have more time on your hands then cook them from fresh as you go.
Warming chicken noodle soup recipe
Ingredients:
- 800ml chicken stock
- 1 garlic clove, sliced
- 1 small knob fresh ginger, peeled and sliced
- 1 cooked skinless free range chicken breast
- 1 pack udon noodles (pre-cooked if you wish)
- 3 spears Tenderstem broccoli
- 2–3 tablespoons of tamari or soy sauce
- 3 spring onions
- 1 handful beansprouts
- Sesame oil
- 1 bunch of coriander
- 1 tablespoon of Sriracha sauce (optional but recommended)
Equipment:
- Morphy Richards Sauté & Soup Machine
- Chopping board
- Cook’s knife
- Plastic/moulded slotted spoon
Method:
1. If using a soup maker, select the sauté setting and pour in the chicken stock. If not, heat a large pot to a medium setting.
2. Add the garlic and ginger, letting this simmer for 5 minutes so that the garlic and ginger to infuse. Meanwhile, cook your noodles if not using pre-cooked udon.
3. Carefully remove and discard the garlic and ginger, using your slotted spoon.
4. Roughly tear the chicken breast, and add it to the stock.
5. Add your noodles once cooked and simmer for this for 2–3 minutes, or until the noodles are loose and the chicken is hot though.
6. Chop the broccoli into small pieces and finely slice the spring onions ahead of adding them to the soup pot, with the soy.
7. If you like spice, then add a big squeeze of Sriracha sauce. Stir and leave the soup for a further minute.
8. Finally, add the beansprouts and warm it all through for 30 seconds or so.
9. To serve, divide the soup into two deep bowls and serve with an extra drizzle of sesame oil and a handful of chopped cilantro.
How can you make this vegetarian?
Simply swap the chicken stock to vegetarian, and the chicken for an alternative like tofu or seitan.
- With special thanks to Morphy Richards for sharing one of our favorite soup recipes.