Chicken Noodle Soup


Chicken Noodle Soup

This hearty spoon and fork-style soup can be made in only 15 minutes. Makes 4 cups (1 L) for 2 to 3 servings. - Chicken Noodle Soup
Prep Time 15 minutes
Total Time 15 minutes
Cuisine Chinese
Servings 3 people


  • 4 cups chicken stock 1 L
  • 1 tsp minced ginger root 5 mL
  • 1 clove garlic minced
  • 2 tbsp light or medium soy sauce 30 mL
  • 3 fine egg noodle nests
  • 1 1/2 cups frozen Asian style vegetable blend 375 mL
  • 1 cup leftover cooked chicken 250 mL chopped, optional
  • 2 nos green onions sliced on the diagonal


  • Bring chicken stock to a boil in a deep pot set over medium-high heat.
  • Add ginger root, garlic and soy sauce, and return to boil.
  • Drop in noodles and stir until noodles are no longer clumped.
  • Boil for 5 minutes.
  • Place vegetables in a colander and run under cold running water until all the ice crystals are removed. Drain well.
  • Add to soup and bring to a boil.
  • Add chicken, if using.
  • Stir in green onions and serve.
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