Chicken Noodle Soup
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    Serves 4
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There is something rather magical about chicken noodle soup, a feeling that’s it’s all going to be just fine. Mr P and I were reminiscing about the past when we were little, both our parents made us chicken soup when we were ill.  I like these chats as they bring back childhood memories of food.

The leftover bones from a roast chicken is ideal for this soup recipe. Top tip is to collect a few chicken carcasses over a period of time, freeze the chicken bones as and when you have them and when you have enough you can make a delicious stock or this soup.

Ingredients & Method

  • 300g chicken bones (or the bones form a roast chicken plus 4 chicken wings)
  • 2tbs sunflower oil
  • 1 carrot, cut roughly into 2cm pieces
  • 1/2 leek, cut roughly into 2cm pieces
  • 2 sticks of celery, cut roughly into 2cm pieces
  • 1 onion, cut roughly into 2cm pieces
  • 1 clove of garlic, peeled and crushed
  • 1 tsp coriander seeds
  • 2 bay leafs
  • 1 large sprig of thyme
  • 1.5L water
  • Sea salt and freshly cracked black pepper
  • 6 chicken inner-fillets or one chicken breast
  • 4 shiitake mushrooms, sliced
  • 200g fresh Udon noodles, or noodles of your choice
  • 4 spears of purple sprouting broccoli, cut in half length ways

Preheat the oven to 220°C.

Place the bones on a lined baking tray and roast them in the preheated oven for 35 – 40 minutes, until they are golden to dark brown.

Heat a large saucepan with 1 tablespoon of the sunflower oil and saute the carrots, onions, celery, leek and garlic until golden brown with seasoning, add the bay leaf, thyme and coriander seeds towards the end. Add the golden roasted bones, break them up into smaller pieces so that they all fit into the pan and then pour the water over the bones. Bring the broth to the simmer and remove any oil and impurities that surface with a ladle. Simmer the broth for one hour, do not boil it too fast as the liquid will simply evaporate alongside all the goodness.

Pass the broth through a fine sieve. Discard the solids and return the broth to a clean saucepan.

Heat a non-stick frying pan with the remaining oil brown the raw chicken for two minutes then cook in a preheated oven at 180°C for 15 -20 minutes, once cooked flake the chicken, while the chicken is in the oven saute the sliced mushrooms until golden with seasoning in the same pan as the chicken was browned in.

Bring a medium saucepan with seasoned water to the boil and cook the noodles and broccoli, drain and mix with the cooked chicken and sauteed mushrooms.

Bring the soup to the boil. Divide the cooked noodles, flaked cooked chicken, mushrooms and broccoli between four bowls, pour over the boiling hot soup and serve.