Easy Chicken Noodle Soup

Quick chicken noodle soup recipe - The Cooks Pantry


Courtney Roulston


2 people


  • 1ltr Massel Liquid Chicken Stock
  • 1tsp fresh ginger, finely sliced
  • 1 clove garlic, sliced
  • ½ star anise
  • 1 small cinnamon stick
  • 1Tb fish sauce
  • 2tsp sugar
  • 2tsp Lee Kum Kee Sesame Oil
  • ½ white onion, sliced
  • 2 cups rice noodles, soaked & drained
  • 200gm Coles chicken breast (or tenderloin)
  • 1 cup snow peas, trimmed
  • 2 bok choy or 1 bunch of any Asian greens
  • 1 cup bean sprouts
  • ½ cup each: coriander & Thai basil
  • Lemon wedges and fresh chilli to serve
  • Lee Kum Kee Hoisin Sauce
  • Lee Kum Kee Chilli Garlic Oil
  • Lee Kum Kee Gluten Free Soy Sauce


  • Place all the stock ingredients in a large saucepan over a medium/high heat.
  • Bring up to a simmer, cover and cook for 15 minutes for the aromatics to infuse the stock.
  • Place the chicken into the stock, and remove from the heat. Allow to gently poach for 15-20 minutes. Once the chicken is cooked through, remove it from the stock, slice/shred and set aside.
  • Place the stock back onto the heat and bring back up to a simmer. Add in snow peas and Asian greens. Cook for 2 minutes.
  • To serve: Place the soaked rice noodles into the bottom of serving bowls.
  • Top with the cooked greens and poached chicken. Pour over the hot stock and scatter with bean sprouts, coriander leaves and Thai basil.
  • Serve with lemon wedges, garlic chilli oil and hoisin sauce…and an extra chilli mixed with GF soy sauce dip. Enjoy!

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