©2019 by Body Transformation. Proudly created with EasyrichesMarketing.com

  • Jack Wilson

Chicken Noodle Soup

Last updated on April 30th, 2019 at 01:29 pm

This Chicken Noodle Soup recipe is quick and tasty, ideal for a quick lunch or dinner. A great way to use up leftover chicken. This homemade soup is so easy and healthy and perfect for colds.

When you have a cold or flu, you crave something comforting and this is the soup to hit the spot. It is filling, warming and is said to have healing properties – not just mine (although, it is THAT good), but chicken noodle soup in general. I started to feel like I was coming down with a cold, so I made a batch of this up and the next day I was feeling fine again.

I add plenty of garlic and ginger to mine because ginger is a natural pain and fever reducer and a mild sedative, so it can help you to rest when you are feeling unwell. Garlic also stimulates the immune system. Add in all the vegetables as well and you have a meal that will make you feel a little bit better at least.

I never find that soup is enough of a meal without adding some carbs like bread to it, which is why I love chicken noodle soup so much, as the carbs are all right there in the bowl. Now, the big question is, do you use a spoon, fork or chopsticks to eat it?

How to make Chicken Noodle Soup – Serves 2:

5 from 3 votes

Chicken Noodle Soup

This Chicken Noodle Soup recipe is quick and tasty, ideal for a quick lunch or dinner. A great way to use up leftover chicken.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Lunch

Cuisine: Chinese

Keyword: chicken soup, noodle soup, soup recipe

Servings: 2 people

Calories: 495kcal

Author: Dannii


  1. 1 tbsp olive oil

  2. 2 carrots peeled and diced

  3. 1 celery stalk diced

  4. 1 small onion diced

  5. 4 mushrooms sliced

  6. 2 garlic cloves crushed

  7. 30 g fresh ginger grated

  8. 1000 ml chicken stock

  9. 1 lime (juice only)

  10. 2 tbsp fresh coriander (cilantro) chopped

  11. 150 g cooked chicken breast shredded

  12. 50 g nest of wholewheat noodles

UK measures - US measures


Heat the oil in a large pan and then add the carrot, celery, onion and mushrooms and cook for 5 minutes.

Add the rest of the ingredients and simmer for 10 minutes.


Serving: 1portion | Calories: 495kcal | Carbohydrates: 55g | Protein: 42g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 823mg | Potassium: 1269mg | Fiber: 4g | Sugar: 14g | Vitamin A: 10220IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 3.4mg

Follow HHH:





Get the RSS feed here

Want to make sure you never miss a Hungry Healthy Happy post? Make sure you have subscribed by clicking here.

Subscribe to Hungry Healthy Happy by Email

#chicken #ChickenNoodleSoup #noodles