Chicken Noodle Soup with Ginger, Mushrooms and Sweetcorn
Lalkila Kitchen · Chicken · Soups · Main dishes · International influenced
A clear broth and a small amount of noodles make a different bowl from a creamy soup. Shredding the cooked chicken lets it spread through the broth rather than sit as one large piece. Have the vegetables ready before the noodles go in, since the final stage moves quickly.
Ingredients
- 900 ml chicken stock
- 1 skinless boneless chicken breast, about 175 g
- 1 tsp chopped ginger
- 1 garlic clove, finely chopped
- 50 g rice noodles
- 2 tbsp canned or frozen sweetcorn
- 2–3 mushrooms, thinly sliced
- 2 spring onions, shredded
- 2 tsp soy sauce, or to taste
Method
- Bring stock, chicken, ginger and garlic to a simmer. Cook gently until the thickest part of the chicken reaches 74°C.
- Lift chicken onto a clean board and shred with forks. Return to the broth with noodles, corn, mushrooms, spring onions and soy sauce.
- Simmer until noodles and vegetables are cooked, following the noodle package’s directions. Serve hot.
Cooking notes
Use a clean board for the cooked chicken rather than the one used to prepare raw meat. The stock and soy sauce both contribute seasoning, so taste before adding more. Noodles absorb broth while standing; cook this as a soup to serve now rather than letting the finished pot sit for a long time. This is a cooking recipe and makes no cold-remedy or other medical claim.
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Source and adaptation
Adapted from Mary Cadogan’s Chicken noodle soup, Good Food. Original recipe.
Selected chicken stock and rice noodles, omitted optional herb and chilli toppings, added a 74°C poultry check and did not repeat the source’s cold-related claim.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.