Diabetes Health

Chicken Noodle Soup

The wholesome, minimally processed ingredients in this chicken noodle soup can do wonders as it is a perfect source of hydration. Studies have suggested that chicken noodle soup strengthens your immune system and even helps mitigate symptoms of common cold.

Preparation time: 10 minutes

Cooking time: 30 minutes

Makes: 2 servings


  • 750 ml chicken stock
  • 1 boneless, skinless chicken breast, about 175 g
  • 1 tsp ginger, finely chopped
  • 1 garlic clove, finely chopped
  • 50 g wheat noodles
  • 1 carrot, chopped
  • 4-5 mushrooms, thinly sliced
  • 2 spring onions, shredded
  • Salt as per taste
  • Mint or basil leaves and a little
  • shredded chilli, for dressing (optional)

To make chicken stock at home

Place leftover chicken bones and skin along with onion, carrots, and bay leaf in a large pot. Add water to the top of the pot and add one teaspoon of salt and ¼ teaspoon of pepper. Bring to a boil and immediately reduce heat to let it simmer for about 2 to 3 hours. Remove any foam that comes to the surface. Remove the bones and vegetables and strain stock through cloth-lined sieve. Chicken stock can be prepared in advance and stored in the fridge for a week or you can buy ready chicken stock from the market.


  1. Heat the chicken stock in a pan.
  2. Add a boneless, skinless chicken breast, chopped carrot, finely chopped ginger and garlic clove.
  3. Bring to the boil and then reduce the heat. Partly cover and simmer for 20 minutes until the chicken is tender.
  4. Remove the chicken and shred it into bite-size pieces. Return the chicken to the stock.
  5. Add wheat noodles, thinly sliced mushrooms, shredded spring onions and salt and chilli to taste.
  6. Simmer for 3-4 minutes until the noodles are tender.
  7. Dress with remaining shredded spring onion, mint or basil leaves and serve hot.

Nutritive value per serving:

  • Energy: 210 Kcal
  • Fat: 3 g
  • Carbohydrates: 13 g
  • Fibre: 45 g
  • Protein: 5 g
  • Sodium: 2 mg
  • Potassium: 383 mg

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