One-Pot Creamy Chicken Noodle Soup
Ingredients
- 2 chicken breasts, diced
- 1 large carrot, chopped into small cubes
- 4 spring onions, finely chopped
- 1 onion, finely chopped
- 100 g sweetcorn, (from a can)
- 1 egg noodle nest/ portion
- 200 ml semi-skimmed milk, ~1 cup
- 1 tbsp cornflour, US cornstarch
- 700 ml chicken stock
- 1 tbsp soy sauce
- 1 tbsp sesame oil, or any oil
Spice mix
- ½ tsp garlic powder
- ½ tsp ginger
- ¼ tsp pepper
Instructions
- Add the oil and the chicken into a pot and cook. Season with a pinch of salt and pepper.
- When the chicken is sear both sides add carrot, celery, onion, spices and cook for a minute.
- Add sweetcorn and spring onion.
- Add the chicken stock and the noodles, then add the milk and slurry (simply mix cornstarch and water in a small jar) and soy sauce.
- Add the noodles to the pan and cook as per packet instructions (it should only take 5 minutes) and enjoy.
Video
Notes
- Ready in just 20 minutes, perfect for busy weeknights
- High in protein: 61g per serving
- Budget-friendly: around £2.20 per portion
- Check chicken with a food thermometer – it should reach 75°C (165°F)
- Skip the cornflour if you prefer a lighter broth, but I love the creaminess it adds without making it heavy