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Asian-style chicken soup

Name: Asian-style chicken soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 6 skinless free-range chicken thighs; Olive oil for drizzling; 1.2 litres chicken stock (see tip); Small bunch fresh coriander; 2 garlic cloves; 300g dried egg or rice noodles; 1-2 tbsp soy sauce; 2 tsp chilli flakes, plus extra; 250g frozen spinach, defrosted

Published: 19 Nov 14
Updated: 18 Mar 24

This chicken noodle soup recipe is made using storecupboard ingredients – making it perfect for a midweek meal.

Easy
November 2014

Test kitchen approved

Serves 4
Hands-on time 15 min, oven time 20-30 min

This chicken noodle soup recipe is made using storecupboard ingredients – making it perfect for a midweek meal.

Dairy-free recipes

Nutrition: per serving

Calories: 502kcals
Fat: 11.5g (2.1g saturated)
Protein: 37.9g
Carbohydrates: 59.9g (1.4g sugars)
Fibre: 1.8g
Salt: 2.2g

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Ingredients

6 skinless free-range chicken thighs
Olive oil for drizzling
1.2 litres chicken stock (see tip)
Small bunch fresh coriander
2 garlic cloves
300g dried egg or rice noodles
1-2 tbsp soy sauce
2 tsp chilli flakes, plus extra
250g frozen spinach, defrosted

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Method

Heat the oven to 200°C/fan180°C/ gas 6. Put the chicken in a roasting tin, drizzle with oil, season and roast for 20-30 minutes until cooked. Leave to cool slightly, then shred.
Bring the stock to a boil in a large pan. Chop the coriander stems (see tip) and add to the pan. Reserve the leaves. Crush in the garlic. When the stock is boiling, reduce to a simmer and add 150-200ml water to dilute.
Add the noodles along with the soy and chilli. Simmer for 4-5 minutes until tender, then add the chicken and spinach and cook for 1 minute.