High proteinLow fat

Chicken Noodle Soup

Poach the chicken in the broth and you get both jobs done at once.

30 min Serves 2 Stove, Saucepan

Per serving

323

kcal

36.1 g

protein

30.1 g

carbs

5.7 g

fat

11.2 g protein per 100 kcal · 3 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 2 servings.

  • Chicken breast200 g
  • Egg noodles, cooked150 g
  • Carrot100 g
  • Celery80 g
  • Onion80 g
  • Stock cube10 g
  • Spring onion(optional)20 g

Method

  1. 1Bring a litre of water with the stock cube to a gentle simmer.
  2. 2Add the sliced carrot, celery and onion and cook for ten minutes.
  3. 3Poach the whole chicken breast in it for 15 minutes, then lift out and shred.
  4. 4Noodles in at the end, chicken back in, done.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Chicken and turkey: cook it all the way throughShow

Raw poultry often carries campylobacter and salmonella. They are killed by heat, not by washing — so the one rule is: cooked right through, every time.

  1. Do NOT rinse raw chicken under the tap. It does not clean it; it splashes bacteria around your sink, worktop and clothes. Take it straight from the pack to the board or pan.
  2. If it is wet, pat it dry with kitchen paper, bin the paper, then wash your hands.
  3. Check the thickest piece, not the thinnest. Cut into it: there should be no pink meat at all, and the juices should run clear, not pink.
  4. Most reliable: a food thermometer pushed into the thickest part should read at least 75 °C.

Ready when: White all the way through, juices clear, steaming hot — or 75 °C in the thickest part.

Spring onionsShow

Mild and quick. The white part is stronger; the green tops are softer and often scattered over at the end.

  1. Trim off the hairy root and any tired tips of the green.
  2. Line them up together and slice across into thin rings, or slice long thin strips at an angle.
Cutting raw chicken into piecesShow

Pieces the same size cook in the same time — which is how you avoid some being dry and others raw.

  1. Use a separate board for raw meat if you have one. Don't rinse the chicken.
  2. Trim off any white stringy bits or fat.
  3. Strips: slice across the breast about 1 cm thick. Cubes: cut strips about 2–2.5 cm wide, then cut across them.
  4. Afterwards, wash the board, knife and your hands in hot soapy water before touching anything else.
Cooking noodlesShow

Most noodles take only a few minutes — follow the packet, it varies a lot.

  1. Egg noodles: into boiling water for 3–4 minutes, loosening them with a fork.
  2. Rice noodles: usually just soak in just-boiled water for a few minutes until soft.
  3. Drain, then toss with a few drops of oil or straight into the pan so they don't clump.
Simmer vs boil — what the bubbles tell youShow

A boil is big bubbles rolling hard across the whole surface. A simmer is much gentler: small bubbles rising lazily, a few breaking the surface. Stews, sauces and soups simmer; boiling makes meat tough and sauces catch on the bottom.

  1. Bring it up to the boil on a higher heat, then turn the heat down until the bubbling calms to a gentle simmer.
  2. Check every few minutes and adjust — a lid on makes it hotter, a lid off lets it thicken.
  3. Stir now and then, scraping the bottom, so nothing sticks and burns.

Ready when: Small, steady bubbles — not a still surface, not a rolling boil.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.