Chicken Noodle Soup


Skip the store-bought chicken and noodle soups and concoct your own with this recipe from Cook Awesome Team. This chicken noodle soup is the perfect dish for cold days when an excellent rich chicken broth is comforting. You can make it on normal days also to enjoy!

Chicken noodle soup, a classic that goes beyond the remedy for runny noses!


Serves 4


Chicken Noodle Soup



Pieces of medium-sized cooked chicken

1 large carrot, peeled and roughly chopped

1 medium onion, peeled and quartered

A few black peppercorns

1 leek, trimmed and roughly chopped 2-3 bay leaves

2 liters/ water

225 g/ Chinese cabbage, trimmed

50 g/ chestnut mushrooms wiped and sliced

125 g/ cooked chicken, sliced or chopped

50 g/ medium or fine eggs thread noodles


Chicken Noodle Soup

Preparation Method

Make smaller chicken pieces and put them in a wok with the carrot, onion, leek, bay leaves, peppercorns, and water. Bring it slowly to a boil. Skim away any fat or scum that rises for the first 15 minutes. Simmer very gently for 1 ½ hour. If the liquid reduces by more than one-third, add a little more water.

Take away from the heat and allow cooling. Strain into a large bowl. Now, chill in the refrigerator until any fat in the stock rises and sets on the surface. Remove the fat and discard. Draw a sheet of absorbent kitchen paper across the surface of the stock to absorb any remaining fat.

Again place the stock in the wok and simmer. Add the Chinese cabbage, mushrooms, and chicken and simmer gently until the vegetables are tender for 7-8 minutes.

During this time, start to cook the noodles as directed written on the packet until tender. Drain well. Transfer a portion of noodles to each serving bowl before pouring in some soup and vegetables.

Serve immediately.


Chicken Noodle Soup

Helpful Hint

This is one of the excellent ways to use up any leftover chicken as well as the remaining pieces from a roast chicken.


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