Chicken Noodle Soup

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

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.


• 750 ml chicken stock

• 1 boneless, skinless chicken breast, about 175g

• 1 tablespoon 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)


• Heat the chicken stock in a pan.

• Add a boneless, skinless chicken breast, chopped carrot, and simmer for 20 minutes until the chicken is tender.

• Remove the chicken and shred it into bite-size pieces. Return the chicken to the stock.

• Add wheat noodles, thinly sliced mushrooms, shredded spring onions and salt and chilli to taste.

• Simmer for 3-4 minutes until the noodles are tender.

• Dress with remaining shredded spring onion, mint or basil leaves and serve hot.

Nutrition value per serving:

Energy: 210 Kcal

Fat: 4.3 g

Carbohydrates: 13 g

Fibre: 0.45 g

Protein: 30.5

Sodium: 138.2 mg

Potassium: 383 mg

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