Chicken & Ginger (Noodle) Soup

Chicken & Ginger (Noodle) Soup

Noodles are my favourite food thing. EVER. EVER. Ask my poor mum, what was the only thing I would actually eat up until I reached puberty. Most of my friends will know because I do go on about them a bit (much). I EVEN named my bump ‘noodle’ as we didn’t find out that it was a ‘Fin’ until he was born.

And noodles are greatly improved, if that is at all possible, by being in soup! My favourite places to eat are mainly Chinese restaurants and lately it seems, much to my bursting delight, everybody else has discovered noodles in soup! On a day out recently we stumbled across a newly opened Wagamama in Chichester. I HAD to have the noodles in soup. Sooooo good 🙂

Tonight I got inspired and thought, I can do that. So I did and the result was AMAZING, even if I do say so myself 🙂

As I’m watching my carb-intake, I added only a tiny amount of noodles and everything else is suitable to being on a low-carb diet.

Ingredients for Ginger Chicken Soup

Cooking for two, you will need:

  • Groundnut oil
  • Good quality soy sauce, preferably without added sugar
  • Half teaspoon dried chilli flakes
  • 2 teaspoons Bovril
  • Half chicken stock cube
  • 300g Mini chicken fillets (I prefer them to normal chicken breasts)
  • 3x Pak Choi
  • 1x White Onion
  • 3x Garlic Gloves
  • 1x Piece of Ginger (about 10 cm long) cut into paper thin slices
  • 1x Small broccoli
  • 1x Egg, hard boiled
  • 1x Good handful of fresh watercress
  • Egg noodle nests (I only used two because I’m limiting my carb intake)


Slice the white onion in half, then slice length-ways to get long thin strips. Heat up the oil in a wok or large frying pan. Turn to a moderate heat and let the onions fry gently so they don’t brown but get kind of glassy and nice and sweet instead.

Cube the chicken and add to the pan. Turn up the heat a bit at this point. Add a dash of soy sauce. Add the chopped garlic and ginger. Let the chicken cook until it’s not pink any more.

Then add the pak choi. I like to just cut off the bottom and the top of the leaves so they end up quite large pieces that stay crunchy and juicy. Stir fry for about 5 mins.

Boil your kettle, mix about 500 ml water with your bovril (I used beef as only had that in the cupboard) and the stock cube. Add this mix to your wok. Finally add the broccoli in small florets, crunch up the egg noodle nests in your hands and ‘sprinkle’ into the broth. Add the chilli flakes and give it a simmer for a couple of minutes.

Check the taste at this point, add more water if it’s too strong, or soy sauce if it’s ‘missing’ something. Be careful with the chilli flakes, they sometimes have to cook for a bit before you can taste their full impact so add only a little at a time.

When the broccoli is soft, turn the heat off, place the watercress over the soup and cover up for 5 minutes.

Note: I did not add any additional seasoning. With all the soy and stock, it’s really not needed.

Serve with half boiled egg on top. Et voilà! Hope you enjoy as much as I did 🙂

If you loved this recipe, please comment below how you got on. I have a million more in my head and will be posting more, especially low-carb adapted, dinner ideas.

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