Super Easy Chicken Noodle Soup

Leftover chicken from your Sunday roast? This is a great way of using up leftovers and getting some wholesome goodness inside of you in less than 20 minutes.

Serves 2

Prep & cook time: 20 minutes


  • 1 Litre of chicken stock
  • 150g cooked chicken, shredded
  • 1 x Thumb sized piece of ginger
  • 1 x Garlic clove
  • 2 tbsp Soy sauce
  • 1 tbsp Worcestershire sauce
  • 50g Vermicelli noodles
  • 1 tbsp olive oil
  • 3 x Mushrooms, sliced
  • 4 tbsp Sweetcorn
  • 2 Spring onions, chopped
  • 1/2 Red Chilli


  1. In a saucepan, pour in the chicken stock and add the ginger and garlic clove. Bring to the boil.
  2. Once boiling, add in the soy sauce and Worcestershire sauce. Boil for another 5 minutes.
  3. Meanwhile, in a frying pan over a medium heat fry the mushrooms with the olive oil.
  4. Add in the vermicelli noodles and boil for another 4 minutes.
  5. Now it’s time to serve, dish up the noodles into two bowls. Layer the chicken, the mushrooms, the sweetcorn and the sprint onions. Ladle over the broth and top with a few red chilli slices.
  6. Enjoy!

Kitchen Dance


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