Quick Chicken Noodle Soup

What a great soup – the balsamic gives a rich,sour effect. You can use fresh chicken and poach this in the stock – obviously you’ll need to increase the cooking time.

Cooking Time – approx 30 minutes

Serves 2-3


  • 200g Egg Noodles
  • 1 tbsp Vegetable Oil
  • 1 tbsp Ginger, grated
  • 4 Mushrooms, cleaned & sliced
  • 1 Red Chilli, chopped
  • 1 tbsp Cream Sherry
  • 750ml Vegetable Stock
  • 200g Bamboo Shoots, chopped
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Balsamic Vinegar
  • 1 small Red Onion, finely chopped
  • 200g Sweetcorn
  • 200g Beansprouts
  • 1 cooked chicken Breast, shredded
  • Black Pepper to taste
  • 2 tsp Cornflour, slaked with a little water


  • Cook the noodles in boiling water, drain and set aside
  • Heat the oil in a pan and fry off the ginger, garlic, mushrooms and chilli for a couple of minutes
  • Add the sherry, stock, soy and vinegar and bring to the boil
  • Add the bamboo shoots, sweetcorn, red onion, beansprouts and shredded chicken and simmer for 2 minutes.
  • Add black pepper and cornflour and bring to the boil
  • Put a portion of noodles into the bottom of each serving bowl and spoon over the soup

4 Comments Add yours

  1. Margo says:

    OK so you win again! This soup is spectacular and I took your advice and poached fresh chicken then shredded and put back into stock (I had done this
    for your other soup – equally as good- ‘chili sweetcorn chicken’)
    Served it untested and of course!- our company raved!

  2. Margo says:

    hmmmm I forgot to say I could not find the amt. of garlic that is called for in the method but not ingredient list…Made it again and added 2 cloves as before
    but just curious what you used?

    1. I love garlic, and in some dishes I think you probably can’t have too much! I’d have put 2 in here also, but very much down to personal taste – it could defiinately take more!

      1. Margo says:

        We are on same page ; )

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