Aromatic chicken noodle soup

Aromatic chicken noodle soup

Dinner Like A Boss
4-6 people
20 mins
Cooking time
80 mins
Benito Martin

This dish might seem like hard work, but it really isn’t. Plus, unless you have a very hungry family, you will end up with some delicious poached chicken leftovers for lunches the next day. I make this about once a week, especially when I’m working from home – or at the weekend, when I’m around to check the saucepan gently simmering away. You may not want to start this soup from scratch at the end of a long day at work, so steps 1 and 2 can be completed the day before and kept in the refrigerator, then the soup is far quicker to assemble the next day.


Quantity Ingredient
1 tablespoon vegetable oil
2-3 teaspoons finely grated ginger
270g dried ramen or soba noodles
or spaghetti
1 tablespoon kecap manis
1 tablespoon fish sauce
3 teaspoons soy sauce
200g snow peas, ends trimmed, thinly sliced lengthways
3 medium carrots, peeled, halved and cut into thin matchsticks
1 small handful coriander leaves, optional
or vietnamese mint, optional
1 long red chilli, thinly sliced, optional

Soup base

Quantity Ingredient
1 small onion, roughly chopped
1 medium carrot, peeled and roughly chopped
1 corn cob, husk and silk removeed
or 150g frozen corn kernels, defrosted
2 star anise
4 thin slices fresh ginger
2-3 coriander stalks, optional
1 whole chicken, preferably free-range, about 1.4 kg


  1. For the soup base, put the onion and carrot in a large stockpot or saucepan with the corn cob (if using frozen corn kernels, do not add them at this stage), star anise, ginger and coriander stalks (if using). Remove any excess fat from around the neck opening of the chicken, then add the chicken to the pan. Cover with 1.6–1.8 litres (54–61 floz) of water and put the lid on. Bring it slowly to the boil, skimming off any scum that rises to the surface. Reduce the heat to low and simmer, covered, for 1 hour.
  2. Carefully remove the chicken from the stockpot (this is probably easiest done using tongs) and put it in a large bowl. Strain the soup into another large saucepan or a very large jug, reserving the corn cob and star anise and discarding the remaining flavourings. (At this stage the soup stock can be stored in the refrigerator until using. Remove any fat from the surface once cold.)
  3. Rinse out the pan. Heat the vegetable oil in the stockpot over a medium heat. Add the grated ginger and reserved star anise and stir-fry for 1 minute. Add the reserved soup and bring to the boil. Simmer hard for about 10 minutes to reduce the liquid slightly and intensify the flavour of the stock.
  4. Bring a medium saucepan of water to the boil for the noodles. Lie the corn cob on a board, then slice the kernels off each side using a sharp knife.
  5. Remove the skin from the chicken and shred the meat – the meat should just fall off the bones.
  6. Cook the noodles for 4 minutes in the boiling water, or according to the packet instructions. Drain and rinse under hot water and set aside.
  7. Stir the kecap manis, fish sauce and soy sauce into the soup. Add the snow peas and carrot and cook for 2 minutes. Add the corn kernels and cook for a further 1–2 minutes, until the vegetables are tender.
  8. Divide the noodles between deep bowls and top with some shredded chicken. Ladle over the soup and vegetables and serve topped with the coriander and red chilli (if using) for those who like them. Eat with a combination of spoon and fork, or chopsticks and spoon, and provide serviettes for wiping the soup off your chins!


  • Kecap manis is an Indonesian sweet soy sauce, available from many supermarkets or Asian stores. It’s delicious added to stir-fries as well.
Family food
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