Chicken noodle soup
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Serves:     people
Notes from Anna

A quick and healthy one-pot for busy weekday nights.  Make sure you prepare all the ingredients before you start cooking as it’s the prep that takes the most time in this recipe and you don’t want to overcook the vegetables.



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  1. Peel and finely chop the ginger. Wash and finely chop the cabbage. Top and tail the spring onions and finely slice. Cut the chicken into small pieces.
  2. Make up the stock in a large saucepan according to the packet instructions. Bring to a simmer. Add the ginger, chilli flakes and chicken. Return to a simmer and cook for 2 minutes.
  3. Add the noodles, cabbage, onions, soy sauce and fish sauce. Stir the noodles to loosen them up. Bring to the boil and cook for 3 minutes.
  4. Remove the pan from the heat and squeeze in a little lime juice just before serving.

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