Sunday, 16 March 2014

Quick Chicken Noodle Soup Recipe (+ vegetarian and gluten free option)

Hi everyone. I hope you are having a lovely, relaxed Sunday :) As promised, here is the recipe for my favourite chicken noodle soup I mentioned on Instagram a couple of times. I can't take all the credit for it though, because it was originally  my husbands creation. He made it for me when I was ill a couple of months ago and I have been making it at least twice a week since then, adding my own twist to it and trying different flavours. It is really quick to make (takes about 20 minutes), filling and relatively healthy, depending on the ingredients you use.

Ingredients for 2 servings:

-2 chicken stock cubes or 1,5L of chicken stock (use vegetable stock cubes or gluten free ones, if needed)
-1 big chicken breast (substitute with Quorn chicken style pieces, if you are vegetarian)
-1/2 onion
-1/2 red pepper
-2-3 mushrooms
-1 leek
-2 cloves of garlic
-1 tsp of mustard
-1 tbsp of tomato ketchup
-1tbsp of soy sauce
-(optional) 1tsp of your favourite curry paste (I used Yellow Thai Curry Paste this time)
-2 nests of egg noodles (wholewheat ones have the nicest texture, use rice noodles for a gluten free option)


1. Cut all your veggies and chicken into medium sized chunks, crush your garlic and fry it all in the pan with your choice of curry paste. You can season with salt and pepper instead, if you prefer a mild flavour. The soup will be delicious anyway. (Make sure the chicken is thoroughly cooked.)

2. As soon as you start frying your veggies and chicken, make your chicken stock. I used 2 chicken stock cubes with 1,5L of water. 

3. Once your stock is boiled, add your fried veggies and chicken to the pot and let it simmer on low heat for a couple of minutes. It will add a lot of flavour to the soup.

4. Add your mustard, tomato ketchup, soy sauce, curry paste and stir. 

5. Add your noodles, cover the pot with a lid and let the noodles absorb some of the stock. (It will take about 5 minutes on low heat, or 10 minutes if you take the pan off the heat). If you like your noodles with a little bit of crunch, they will need less time. 

6. Serve  in big bowls and enjoy :) 

Just like I said, you can make this a vegetarian option by using vegetable stock and Quorn chicken style pieces. I tried it and it is super yummy! If you are allergic to gluten, use rice noodles and gluten free stock cubes. 

To switch things up a bit, I use different curry pastes (yellow Thai, Chinese 5 spice, green Thai, red Thai) when I make the stock, or add some sweet chilli sauce if I want it sweet and spicy. Using mustard, tomato ketchup and garlic is optional too. The chicken stock and all the veggies have enough flavour in them to make the dish taste nice. 

I am warning you - this stuff is addictive :) I could eat it every single day and I wouldn't get bored. Simple, delicious and balanced meal with protein, carbs and veggies. Perfect!



  1. cant wait to try this!!

    em @ x

  2. This looks delicious (and easy)! Definitely gonna try it someday soon x

  3. Yum! Thanks for tip, I love soupes like this one :)

  4. This looks so yummy oh my god!

  5. Ooooh that looks yum. Its a fab way to use noodles other than in a stirfry! Bookmarked!

  6. I can't wait to try this out!

  7. That looks too good, must try this out x

  8. Oh my god that looks ah-mazing 0.o Now you made me hungry! I cook ramen once in a while myself, but it's nice to see some other recipes!

    xx Anine

  9. Had this bookmarked for ages and just made a spicy gluten free version tonight. Fab recipe! Thanks for posting it :)


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