Ginger Chicken Soup with Egg Noodles

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    Ginger Chicken Soup with Egg Noodles

    Ginger Chicken Soup with Egg Noodles


    231 people made this

    A traditional chicken noodle soup with the subtle notes of fresh ginger. It is made from a base of prepared stock, diced celery, carrots and freshly ground pepper.

    Serves: 4 

    • 6 cups (1 1/2 litres) chicken stock
    • 3 carrots, diced
    • 3 stalks celery, diced
    • 1 pinch freshly ground black pepper
    • 3 slices fresh root ginger
    • 1 tablespoon vegetable oil
    • 2 boneless chicken breast fillets, cooked and diced
    • 250g egg noodles

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. In a large stockpot over medium heat, combine the stock, carrots, celery and black pepper and bring to the boil.
    2. Meanwhile, in a medium frying pan over medium high heat, combine the root ginger, oil and chicken. Stir fry for about 5 minutes. Remove the ginger.
    3. Add the chicken to the stock mixture, bring back to the boil and add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.
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    Reviews in English (230)


    Altered ingredient amounts. I also added some things to this... I put some fresh rosemary and some ginger slices in a tea infuser and hung that in the pot as well. I also added three whole cloves of garlic, a small onion, some salt, and extra chicken to this. It turned out wonderful!  -  08 Oct 2008


    Something else. I am the author of this recipe. Just wanted to share with you my tweaked version. *2 litres of Organic chicken stock, A bag of mini carrots - I leave them as is, 1 large potato - chopped, 3 stalks of celery - chopped, 8 frozen chicken breasts - cubed, 1 Tbs extra virgin olive oil, fresh ginger, garlic or green onions. Let soup come to the boil and then add noodles. The longer it cooks, the better it tastes!  -  08 Oct 2008


    Altered ingredient amounts. This was great. I read all of the reviews and took a lot of the advice. I boiled my chicken with garlic & ginger and then used that water as my stock. I added salt, pepper, stock cubes and some coriander for flavour. I used more chicken and noodles than the recipe called for because we like a hearty soup! It was a hit! Thanks!  -  08 Oct 2008

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