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Ginger Chicken Noodle Soup

I followed a recipe to make this, but decided to add extra ginger for that real homely taste and feel. It also tastes better the best day once all of the flavours have infused together in the fridge.

Serves 4


  • 600g chicken breasts, cut into steaks

  • 1 brown onion, diced

  • 2 baby bok choy, sliced

  • 2 garlic cloves, minced

  • 1.5 Tbsp ginger, grated

  • Drizzle olive oil

  • 2 cups boiling water

  • 4 cups chicken stock or broth

  • 1 tsp each of garlic powder, chives, ground ginger, ground coriander

  • 1/2 tsp salt

  • 1 lemon, zested and juiced

  • 2 cups edamame beans

  • 250g vermicelli noodles

  • 1 tsp sesame oil

  • 1 Tbsp sesame seeds (for garnishing)


  1. Heat oil in a pot on medium heat. Chop up onion, prep garlic and ginger. Add these to the pot and cook for about 3 minutes until fragrant.

  2. Add boiling water, stock, spices, salt and bring to a boil.

  3. Cut chicken into steaks and add to pot along with edamame beans, cover with a lid and bring back to a boil.

  4. Once boiling drop heat to low medium and cook for 12-15 mins until chicken is cooked through.

  5. While chicken cooks, place vermicelli in a heatproof bowl and cover with boiling water. Leave for 5 mins then strain well and toss with sesame oil to prevent sticking. Cut in a few places with scissors to make them easier to eat.

  6. Once chicken is cooked, remove it from the pot and set aside. Take 2 forks and roughly shred the chicken apart before returning back to the pot.

  7. Add in bok choy to pot and cook for 1 min. Season with salt and pepper.

  8. To serve, fill bowls with noodles and ladle over chicken soup. Sprinkle some sesame seeds over.

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