Chinese chicken soup recipe

Chinese chicken soup recipe

24 ratings

Soothe the soul with a bowl of warming chicken soup. This speedy recipe has been given a Chinese flavour spin, with five-spice and soy sauce flavouring the fragrant broth. See method

  • Serves 4
  • 20 mins
  • 351 calories / serving


  • 1 x 300g pot fresh chicken stock
  • 1 tsp Chinese five spice
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • ½ red chilli
  • 2 chicken breasts, cut into strips
  • 300g fine egg noodles
  • 125g shiitake mushrooms, sliced
  • 60g spinach
  • lime wedges, to serve

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    2g 12%
  • Sugars

    2g 3%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 52.6g Protein 10.5g Fibre 3.8g


  1. Pour the chicken stock into a large saucepan and cook over a low heat. Add the Chinese five spice, soy sauce and sesame oil and whisk together. Pour over 900ml boiling water and add the chilli. Bring to the boil and add the chicken breast strips. Simmer for 10 mins.
  2. Add the noodles and mushrooms and cook for a further few mins. Then add the spinach and cook for 2-3 mins more, until wilted. Cook until the chicken is cooked through with no pink showing. 
  3. Stir through the coriander and divide the soup between four deep bowls. Serve immediately with lime wedges on the side, if you like.

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

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