Spicy Chicken Noodle Soup

Learn to cook Video below

Preparation: 10 mins

Cooking: 30 mins

Serves 4

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  • 2 Pints (1L) Water
  • 1 (7g) Reduced Salt Stock Cube (Vegetable Or Chicken)
  • 2 (200g) Skinless And Boneless Chicken Thighs
  • 2 Medium Sized (160g) Carrots
  • 4 (40g) Spring Onions
  • ½ Head (85g) Broccoli
  • 10 Medium Sized (100g) Mushrooms
  • 2 Teaspoons (10g) Reduced Salt Soy Sauce
  • 1 Teaspoon (3g) Ground Ginger
  • ½ Bag (175g) Rice Noodles
  • 1 (3g) Garlic Clove or 1 Teaspoon (5g) Garlic Puree
  • Pinch Chilli Flakes or Chilli Powder


  1. Make the stock by dissolving the stock cube in 1 litre of boiling water.
  2. Wash, peel and grate the carrots. If you don't have a grater, slice the carrots very finely.
  3. Wash and slice the spring onions.
  4. Wipe the dirt off the mushrooms and slice them.
  5. Separate the broccoli into small florets.
  6. Peel and crush, or finely chop, the garlic.
  7. Add the stock, chicken thighs, ginger, garlic, soy sauce and chilli flakes if using, to a large saucepan, and simmer for 10-15 minutes until the chicken is cooked.
  8. Remove the chicken thighs from the pan and chop into bite size pieces
  9. Add the carrots, broccoli, spring onions and mushrooms to the pan and cook for 5-10 minutes
  10. Add the noodles to the pan and cook for a further 2-3 minutes.
  11. Return the chicken to pan and serve hot.

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