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Chinese Chicken Noodle Soup

Published Thursday, 14 January, 2016 by Abbie Mulligan

For people who are starting to cook and know the basics. / Serves: 2



  • 1 Tbsp sunflower oil
  • 1 small onion (Finely chopped)
  • 1 small garlic clove (Very finely chopped)
  • 1 Litre chicken stock
  • 75g vermicelli tagliati
  • 2 chicken fillets
  • Parsley
  • Salt & pepper


Pre prepare chicken into strips and cook

Heat the oil in a large saucepan on a low heat

Fry the onion for 4-5 minutes until softened but not colored

Add garlic and fry for 2 minutes

Pour in the litre of stock and 300ml of water

Bring just to the boil

Stir in vermicelli and simmer for 5 minutes

Add the chicken and parsley and simmer for a further 2-3 minutes

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