Advent Day 17 – Chicken And Ginger Noodle Soup

Kat from Worthing Mums is bit bonkers for noodles. As there’s a few colds lurking and the end of term is getting mighty busy, this recipe may come in very handy.

Noodles are my favourite food thing. EVER. My poor mum will testify to the fact they were only thing I would actually eat up until I reached puberty. And my friends know how much I love them because I do go on noodles a bit (a lot). I EVEN nicknamed my bump ‘noodle’ while pregnant 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! Inspired by noodles in soup really making an appearance in many restaurants, I thought, I can do that and got to work one evening.

Cooking for two, you will need:

2014-06-07-19.31.33-768x1024Groundnut 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


Slice the white onion in half, then slice lengthways 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 🙂

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About Claire Jones-Hughes

Founder and co-editor of, Claire has been blogging since 2009. She has posted on a variety of sites including The Argus, The Huffington Post and The Guardian's Comment Is Free. Known as The Contented Mummy on social media, she is dedicated to honest, unsponsored blogging so that parents can benefit from shared experience. Can also be found at - sharing her journey to health & wellness.

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