Skip to content
Chicken and leek noodle soup recipe

Chicken and leek noodle soup recipe

23 ratings

This oriental twist on a classic winter recipe is brought to you by food vloggers the Dumpling Sisters. They've taken the basic ingredients for chicken and leek pie and used them to create an alternative midweek main that mingles the comforting familiarity of a chicken broth with the aromatic flavours of ginger and leeks. Add a semi-soft boiled egg* for a touch of richness nestled within a cleansing and satisfying supper. See method

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 374 calories / serving


  • 250g (8oz) dried egg noodles
  • 2 tsp vegetable oil
  • 4 thin slices of ginger, cut into matchsticks
  • 2 garlic cloves, finely diced
  • 2 leeks, chopped into 4cm (1 1/2in) lengths
  • 1.5ltr (2 1/2pt) chicken stock (made up using 3 chicken stockpots)
  • 2 skinless and boneless chicken breasts, sliced in half
  • 5 spring onions, finely chopped
  • 2 tsp light soy sauce, plus extra for drizzling
  • sesame oil, to drizzle
  • 2 eggs, semi-soft boiled* and halved lengthways (optional)
  • 1 red chilli, seeded and finely chopped (optional)
If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    2g 9%
  • Sugars

    4g 4%
  • Salt

    4.8g 79%

of the reference intake
Carbohydrate 50.3g Protein 27.5g Fibre 0.4g


  1. Soak the noodles in hot water for 5 minutes, then drain and rinse with cold water. Set aside.
  2. Put a large pan over a medium heat on the hob. Add the oil, ginger, garlic and leeks. Fry for about 8 minutes, or until the leeks are tender, and the ginger and garlic smell aromatic.
  3. Pour in the chicken stock and cover. Bring the broth to the boil over a high heat, then reduce the heat to a gentle rolling boil and add the chicken pieces. Cover and cook for 10-15 minutes until the chicken is cooked through with no pink meat remaining. Transfer the chicken to a board and use two forks to shred into chunky pieces.
  4. Return the chicken to the stock, along with the noodles, half the spring onions and the soy sauce. Simmer for a couple of minutes, until the noodles are just al dente.
  5. Ladle the soup into 4 big bowls. If using, float the egg halves in the broth, yolk side up. Drizzle a little extra soy sauce on top. Sprinkle each bowlful with the remaining spring onions, a few drops of sesame oil, and the chopped chilli (if using).

See more Soup recipes

Tip: Soaking the noodles in hot water and rinsing them before adding them to the broth prevents overcooking and removes the excess starch from the noodles, which can thicken the broth and make it cloudy. Pre-soaked noodles also have a more ‘waat’ (silky) texture.

*If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

This delicious recipe was created by food vloggers the Dumpling Sisters and is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.

You may also like

Be the first to comment

Before you comment please read our community guidelines.