Chicken Noodle Soup with Beansprouts

    25 minutes

    This a quick and easy chicken noodle soup recipe that is influenced by some simple Asian flavours. It is also a good use of leftover chicken if you don’t want to cook it especially to make the soup.

    16 people made this

    Serves: 6 

    • 12 shallots, thinly sliced
    • 4 tablespoons vegetable oil
    • 185g egg noodles
    • 2 1/2 litres chicken stock
    • 60g beansprouts
    • 500g chicken breast fillets, cooked and diced
    • 3 spring onions, diced
    • soy sauce or salt, to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a small frying pan over medium heat, cook shallots in oil until brown. Remove from heat and set aside.
    2. Cook noodles according to packet instructions. Drain and divide evenly between six bowls.
    3. In a large saucepan over medium heat, bring chicken stock to a simmer. Cook until heated through, adding beansprouts at the last minute. Cook beansprouts 30 seconds, and then add the chicken.
    4. Once the soup is heated through, ladle over the noodles. Sprinkle the spring onion then season with soy sauce or salt. Serve immediately.

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    Reviews in English (6)


    what is the difference between shallots and spring onions  -  27 Nov 2008


    Terrible, didn't enjoy this one at all. Steer clear of this one.  -  22 Aug 2001  (Review from Allrecipes USA and Canada)


    Very tasty. Can't go wrong with these basic ingredients and you can always adjust the seasonings to suit your taste.  -  15 Nov 2004  (Review from Allrecipes USA and Canada)