Monday, 11 July 2016 00:00

Chicken Noodle Soup

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It’s FREEZING in Durban this July and especially after the warmest summer that we’ve had in ages, everyone is feeling the chills! With weather like this, most of us tend to reach out to comfort food in the form of sinful lasagnes or rich stews. But if you are watching your weight this winter comfort, warming food doesn’t have to mean food packed with calories. These two delicious soup recipes are sure to warm you from the inside out while making sure they don’t add on any extra pounds. Win win!

Chicken Noodle Soup (with added ginger for extra warmth)

This recipe is one of my all time favourites. It is truly a chicken soup with a soul and for the soul. And so easy to make too! Double up the quantities if making for the whole family, or enjoy it completely on your own. One way or the other, say goodbye to the frozen weather as this soups going to warm you up!

Easy to make and serves 2-3 people


    900ml chicken
    1 boneless, skinless chicken breast, about 175g
    2 tsp chopped fresh root ginger
    1 garlic clove, finely chopped
    50g rice or wheat noodles
    2 tbsp sweetcorn canned or frozen
    2-3 mushrooms, thinly sliced
    2 spring onion shredded,
    2 tsp Soya Sauce, plus extra for serving


Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces.

Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.

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  • Butternut Soup with Creme Fraiche and Chilli

    This soup is a thick and silky one, yet packs in a punch thanks to the hint of chilli. Make it as mild or as hot as you like and don’t worry about the calories as it’s just at 265 calories a portion. Enjoy!

    Easy to make and serves 4-5 people


    • 1 butternut squash, about 1kg, peeled and deseeded
    • 2 tbsp olive oil
    • 1 tbsp butter
    • 2 onions diced
    • 1 garlic clove, thinly sliced
    • 2 mild red chilli, deseeded and finely chopped
    • 4 tbsp crème fraîche, plus more to serve
    • 1 tsp each of sunflower and pumpkin seeds to garnish
    • 850ml hot vegetable stock


    1. Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
    2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
    3. Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until completely smooth and silky. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
    4. Toast the sunflower and pumpkin seeds in a dry pan for a few minutes, then toss it over the soup to garnish.