Chicken noodle soup

Name: Chicken noodle soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium eggs; 1 L (2 3/4 pints) chicken stock; 1 tbsp. light soy sauce; 2 cm (3/4in) piece fresh root ginger, thickly sliced; 1 garlic clove, bruised; 3 skinless chicken breasts; 2 carrots, finely chopped; 125 g (4oz) fine or medium egg noodles; 150 g (5oz) oyster mushrooms; 4 spring onions, finely sliced

Our Japanese-style chicken noodle soup is full of light flavours.

By The GH Kitchen TeamPublished: 22 February 2013

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Food, Ingredient, Egg yolk, Serveware, Soup, Dish, Tableware, Finger food, Meal, Dishware,

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Yields:

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Ingredients

2 medium eggs
1 l (2 3/4 pints) chicken stock
1 Tbsp. light soy sauce
2 cm (3/4in) piece fresh root ginger, thickly sliced
1 garlic clove, bruised
3 skinless chicken breasts
2 carrots, finely chopped
125 g (4oz) fine or medium egg noodles
150 g (5oz) oyster mushrooms
4 spring onions, finely sliced

Directions

1. Step 1
  Bring a small pan of water to the boil; simmer eggs for 7min. Drain, put in a bowl and cover with cold water.
2. Step 2
  Meanwhile, heat chicken stock, soy sauce, ginger and garlic in a large pan and bring to the boil. Add the chicken and simmer for 12min until meat is cooked through. Lift meat out of broth and on to a board. Discard ginger and garlic. Add carrots and noodles to broth. Simmer for 4min and season to taste. Meanwhile, slice the chicken breast and peel and halve the eggs.
3. Step 3
  Divide the soup among four bowls (adding a little more boiling water if needed), top each with a quarter of the chicken slices, a quarter of the mushrooms and half an egg. Scatter over the spring onions and serve.
  
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Per Serving:

Calories: 338
Total carbs: 27 g
Sugars: 4 g
Total fat: 10 g
Saturated fat: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time