Chicken Noodle Soup

Chicken Noodle Soup

Is there anything more comforting than chicken noodle soup? The good news is this one is ready in just half an hour and serves up to four people – ideal for working-from-home lunches or light suppers.

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Total Time
30 Minutes
200g of dried hokkein noodles
1.25l of chicken stock
2 tsp of freshly grated ginger
2 tbsp of light soy sauce
2 tbsp of shaoxing rice wine
1 tbsp of oyster sauce
200g of sliced chicken breast fillet
250g of pak choi, trimmed and roughly chopped
2 spring onions, trimmed and thinly sliced, plus extra to serve
Salt, to taste
Garnishes (optional)
Fresh chillies, sliced
A small bunch of fresh coriander
Step 1
Plunge the noodles into a saucepan of boiling water and cook for 3-4 minutes until al dente. Drain, refresh under cold water and shake dry. Set aside.
Step 2
Pour the stock into a large saucepan with the ginger, soy sauce, rice wine and oyster sauce and set over a medium heat. Bring slowly to the boil, then simmer for 5 minutes.
Step 3
Stir in the chicken, pak choi and spring onions and simmer for 3-4 minutes until the chicken is cooked.
Step 4
Divide the noodles between bowls, pour over the chicken soup and serve with some sliced chillies and fresh coriander, if using.

COOK'S TIP: If you're using fresh Hokkein noodles, cook for 2 minutes instead of 3-4. If you're using vacuum-packed, pre-cooked noodles rinse under boiling water only before use. For either you will need 500g.

Recipe courtesy of The Noodle Bowl by Louise Pickford, published by Ryland Peters & Small (£9.99) Photography by Ian Wallace © Ryland Peters & Small. Available here

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

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