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Oriental Chicken Noodle Soup

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Adjust Servings:
400g diced chicken breast
2 fat garlic cloves
1 thumb sized piece of fresh ginger
4 spring onions
2 litres chicken stock
150g spaghetti
2 tbsp tamari/soya sauce
1 fresh red chilli
1 large sweetcorn cob

Oriental Chicken Noodle Soup


Quick, simple and delicious. Great for fussy kids just leave off the chilli ;)

  • 45 minutes
  • Serves 4
  • Easy




My sister in law once made this oriental chicken noodle soup for me when I was ill. The nice gesture has always stuck with me, as did the delicious recipe. This is a great go to mid-week dinner recipe for the whole family as it is a balanced meal all in one pot, from carbs to protein to veggies. My fussy eater child likes this (minus the chilli) so I only have to make one dinner with this one!

The flavours in this oriental chicken noodle soup aren’t too strong but create a really nice depth of flavour. The garlic, ginger, spring onion and soya sauce create a lovely hum of asian taste. You can make it as mild or as spicy as you like by adding the fresh chilli at the end.

Adding the tamari/soya sauce at the end just brings this whole dish together to give it a real oriental taste. The one I use is Clearsprings Organic Tamari Soya Sauce. I found this in Morrisons, it gives lovely flavour and is wheat and gluten free.

Make this recipe your own with changing the chicken for fish or tofu. Add your favourite veggies like chopped carrots, pak choi or mushrooms. Yum!

Check out more Asian recipes here.



Dice the chicken, add a teaspoon of sunflower oil to a large saucepan and fry the chicken on a medium heat for 5 minutes. Finely chop the garlic, finely slice 2 of the spring onions and cut the skin off the ginger (leave it whole). Cut the corn off the cob. Add the sweetcorn, garlic, spring onion and ginger to the chicken and fry for 30 seconds. Add the chicken stock and bring to a simmer.


After 15 minutes add the spaghetti and stir in. Leave to simmer for another 10 - 15 minutes until the spaghetti is soft. One cooked fish out the chunk of ginger and stir in the soya sauce. Finely slice the remaining 2 spring onions and red chilli. Remove the seeds if desired. Dish up the soup and top with fresh spring onion and chilli.


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