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Fast chicken noodle soup recipe

This is such a versatile dish – it's ideal for using up leftover veg and you can use any type of meat. An almost instant meal in a bowl!

Prep: 3 mins
Cook: 7 mins
Serves 4

Nutritional information

Per serving:

  • 1,025kJ / 245kcal
  • 26g protein
  • 4g fat, of which 1.g saturates
  • 26g carbohydrate, of which 4g sugars
  • 3g fibre
  • 0.5g salt
Bowl of chicken noodle soup with red and green peppers


  • 125g dried egg noodles (medium or fine)
  • 1.2L reduced-salt vegetable or chicken stock
  • 300g fresh or frozen stir-fry vegetables
  • 250g boneless, skinless roast chicken breasts, sliced
  • 1 pinch ground black pepper
  • 1 teaspoon reduced-salt soy sauce


  1. Put the noodles into a heatproof bowl and cover them with boiling water. Leave to soak for 6 minutes.

  2. Meanwhile, pour the stock into a large saucepan and bring to the boil. Add the vegetables and simmer for 5 minutes.


    This is a great way to make the most of any fresh vegetables that need to be used up.

  3. Drain the noodles, then add them to the saucepan with the sliced chicken. Season with pepper.

  4. Heat for 1 to 2 minutes, then ladle into bowls.

  5. Serve each portion sprinkled with a few drops of soy sauce.


    If you like things spicy, add a few fine slices of fresh red or green chilli, or a pinch of dried chilli flakes.