Home > Chicken soup recipes > Asian-style chicken soup

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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.