Chicken Noodle Soup

Looking for a light but comforting soup? Then you must try this recipe!
60 min
Serves 6 people


  • 4 scallions (finely shredded)
  • 4 carrots (peeled and shredded)
  • 2 chicken breasts
  • 2 litres of water
  • 2 celery stalks (chopped
  • 1 large onion (cut in half)
  • 1 large garlic clove (cut in half)
  • 1.5 cm piece fresh ginger (peeled and sliced))
  • 1 leek (chopped)
  • 120 g egg noodles
  • 1 bunch fresh cilantro
  • Salt and pepper


Step 1

Put the chicken breasts and water into a casserole and bring to a boil. Once boiling, reduce the heat and simmer.

Step 2

Add the onion, garlic, ginger, pepper and salt. Continue to simmer for 20 minutes, or until the chicken is tender and completely cooked.

Step 3

Remove the chicken, onions and garlic. Keep the chicken aside. Add the celery, leek and scallions to the stock. Bring the stock to a boil, then add the noodles and cook according to the packaging directions.

Step 4

Chop and shred the chicken, add to the pan with the shredded carrot and continue cooking for about one minute.

Step 5

Season to taste with salt and pepper, garnish with chopped fresh cilantro. Serve hot & enjoy!

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