Chicken Noodle Soup - Fiver Feeds

Chicken Noodle Soup

This recipe is a healthy version of the classic and filling soup instead using poached chicken breasts. However, this is also a great dish to cook if you have any leftover roast chicken to use up – just shred then add to the broth.


Chicken Noodle Soup

Prep Time:



Serves 4 People


£1.01 per Person



  • Ingredients

    1.5l Chicken Stock Using 3-4 Stock Cubes
    ½tsp Chinese Five Spice
    2 Chicken Breasts (Around 250g)
    75g Dried Egg Noodles
    1 Carrot Finely Sliced
    2 Garlic Cloves Finely Sliced
    6 Spring Onions 4 Sliced / 2 Shredded
    1 200g Tin Sweetcorn Drained
    1 Pak Choi Sliced into Strips
    1tbsp Soy Sauce

How to Cook

1. Make the stock up in a large saucepan or stock pot then bring to the boil and add the sliced garlic, carrot and Chinese five spice.

2. Place the chicken breasts in the stock and simmer for 15 minutes. Remove from the heat and leave the chicken in the stock for another 5 minutes before removing and putting to one side to cool.

3. Heat the stock until simmering again then add the noodles and cook for 3 minutes. Add the sweetcorn, 4 sliced spring onions and pak choi then cook for a further 2 minutes.

4. Meanwhile, shred the chicken breasts into small pieces using two forks and return to the stock until heated through. Season with the soy sauce before ladling into bowls and topping with the remaining shredded spring onion.

Spruce it Up

Don’t limit yourself to the vegetables we’ve used here, try adding cauliflower or cabbage. And any herbs you have looking past their best, throw them in too.

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Comment Below

  • Ann Armstrong

    This is a quick family meal couple buns butter your set up. Nice easy for anyone to do thank you x

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