Chicken and mushroom noodle soup

  • Serves 2
  • Easy
Check out this easy chicken noodle soup recipe with punchy chilli, meaty shiitake mushrooms and fiery ginger - a simple low calorie midweek meal
By Amanda James


  • dried egg noodles 125g
  • oil for frying, 1 tbsp
  • spring onions 4, chopped
  • ginger grated to make 1 tbsp
  • garlic 1 clove, crushed
  • ground turmeric ½ tsp
  • shiitake mushrooms 200g, sliced
  • chicken stock 700ml
  • spinach 100g, chopped
  • mini chicken fillets 200g, cut into strips
  • soy sauce 1 tbsp
  • sesame oil 1 tsp
  • red chilli ½, sliced


  • Step 1

    Cook the noodles following pack instructions, drain and rinse under cold water. Drain again.

  • Step 2

    Heat the oil and cook the spring onions for 2 minutes until soft. Add the ginger, garlic and turmeric, and cook for a minute. Stir in the mushrooms and cook for 4-5 minutes or until softened. Add the chicken stock and bring to a simmer. Cook for 3-4 minutes then add the spinach and cook until wilted. Add the chicken strips and simmer gently for a few minutes until cooked through.

  • Step 3

    Divide the noodles into 2 bowls. Pour over the hot stock, add the soy and sesame, then the remaining ingredients, finishing with the red chilli slices from the pan.

Additional Information


  • kcals 504
  • fat 10.7g
  • saturates 1.9g
  • carbs 50.4g
  • sugars 5.7g
  • fibre 8.5g
  • protein 47.2g
  • salt 2.9g
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