Chicken Noodle Soup Recipe

Chicken Noodle Soup Recipe is great for a quick and easy meal.

Make this soup as a delicious starter to a Chinese meal for your family. You may also opt to prepare a bowl of this soup on a rainy winter afternoon, and bask in the goodness of its warmth. Moreover, chicken noodle soup is a great relief for the common cold. Enjoy the delightful taste of Chicken Noodle Soup in its traditional Chinese way or mix and modify the ingredients for a Chicken Noodle soup that appeals to your taste buds. Read this article to find the various modifications of this traditional recipe.

Chinese Chicken Noodle Soup Recipe

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Prepare Time: 10 Minutes
Cook Time: 25 Minutes

Enjoy the goodness of Chinese cuisine with this traditional soup. Made with chicken stock, green onions, carrots and corn, this soup is the best of what Chinese cuisine has to offer. You can also make this Chicken Noodle Soup recipe with egg or rice noodles. This recipe makes 5 servings.

• 4 cups chicken stock
• 150 g chicken
• 1 medium sized carrot
• 1/2 cup canned sweet corn
• 50 g noodles of your choice
• 1/2 cup mushrooms
• 1 spring onion
• 2 tablespoon soya sauce
• 1 tablespoon vinegar
• Fresh ground black pepper
• Salt
• 2 tablespoon Corn flour/corn starch
• 1 teaspoon oil

1. Boil the chicken. Remove bones and shred the chicken into small pieces.
2. Slice carrots so they resemble matchsticks. Slice the mushrooms thinly and chop the spring onions.
3. Take a teaspoon of oil in a frying pan and sauté the carrots, mushrooms and corn for 2 minutes.
4. Bring the chicken stock to a boil in another pan. In the mean while, boil noodles in salted water.
5. When the stock starts boiling, add the sautéed vegetables and the boiled noodles. Keep cooking for 5 more minutes and then add chopped spring onions, vinegar, soya sauce, salt and pepper.
6. Mix the corn flour/corn starch in 4 tablespoon of room temperature water to form a thick paste. Add this paste to the soup while stirring continuously. Add enough to thicken the soup.
7. Boil for 2 more minutes and turn of the heat.
8. Serve hot with bread croutons.

Chinese chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup Recipe

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Prepare Time: 10 Minutes
Cook Time: 30 Minutes

This European variant of chicken noodle soup recipe is great for a family meal. Serve this creamy chicken noodle soup along with bread sticks and crusty rolls for a hearty meal.

• 4 cups Chicken or vegetable stock
• 2 cups boiled and shredded chicken
• 1 can cream of chicken mushroom soup
• 2-3 chopped green onions
• 1/2 cup sliced mushrooms
• 1/2 cup canned sweet corn
• 200 g boiled noodles
• 1 medium sized carrot cut into match like sticks
• 1/2 cup heavy cream
• 2 tablespoon butter
• 3 tablespoon soya sauce
• 1 teaspoon minced garlic
• 1 tablespoon vinegar
• Fresh ground black pepper
• Salt
• 2-3 tablespoon corn starch

1. Heat the vegetables or chicken stock in a large pot and bring to a boil.
2. Meanwhile, melt butter in a pan and add minced garlic. Sauté the mushrooms, green onions, canned sweet corn, carrots and boiled chicken for 5 minutes.
3. Add these to the stock when it begins boiling.
4. Afterwards, add vinegar, soya sauce, cream of chicken mushroom soup, noodles, salt and pepper and let it simmer over low heat for 5 minutes.
5. Make a thick paste by dissolving corn starch in 4 tablespoons of water. Add this to the soup while stirring continuously. Cook for another 2 minutes.
6. Turn off the heat and immediately add heavy cream. Stir until the cream mixes into the soup.
7. Garnish with chopped green onions and serve.

Creamy Chicken Noodle Soup Recipe

Japanese Chicken Noodle Soup Recipe

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Prepare Time: 10 Minutes
Cook Time: 15 Minutes

Are you bored of the same old Chinese chicken noodle soup recipe? Give your chicken soup a Japanese makeover with this recipe. It is advisable to use vegetables stock in this recipe as the chicken stock is strongly flavored and will not let the flavors of other ingredients to come forward.

• 300 g instant noodles
• 1/2 cup canned bamboo shoots
• 1/2 cup fresh spinach
• 1/2 cup canned sweet corn
• 1/2 cup boiled chicken
• 6 cups vegetable stock
• 2 tablespoon Dashi stock granules
• 2 tablespoon soya sauce
• 2 tablespoon Miso paste/ fermented soya bean paste
• 3 eggs
• 80 g fresh bean sprouts
• 1 cup chopped scallions
• Salt
• Black pepper

1. Boil the eggs for 10 minutes or until hard boiled. When cooked properly, remove from the boiling water and instantly place in cold tap water. Remove the egg shells and slice the eggs in half.
2. Boil instant noodles in a pot of water according to the instructions on the packet. Rinse with cold water and put aside to drain.
3. Poach the spinach leaves, scallions and bean sprouts in salted water for 4-5 minutes. Avoid over cooking.
4. Slice the bamboo shoots.
5. Divide the spinach leaves, eggs, scallions, boiled chicken, bean sprouts, bamboo shoots and sweet corn in 6 bowls.
6. Heat vegetable stock in a pot until it starts boiling. Add dashi granules, miso paste, soya sauce, cooked noodles, salt and black pepper into the pot and continue cooking for 5 more minutes.
7. Ladle the soup into the bowls prepared above and serve.

This recipe can also made into pure Japanese bean soup recipe if you prefer not to add noodle or chicken.
Japanese Chicken Noodle Soup Recipe

Try all these chicken recipes and experience the diversity of chicken noodle soup recipes. Be it the Chinese chicken noodle soup, creamy chicken noodle soup, or the Japanese chicken noodle soup recipe, these are all equally full of flavor and are bound to become your favorite.

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