Speedy Midweek Dinner Idea. Chicken Noodle Soup.

  Posted on   by   1 comment

I’m a big fan of meals that can be quickly put together on busy nights.

Especially using left overs.

And this recipe ticks both of those boxes.

It’s probably one of the easiest we’ve got going on in our rotation at the moment.

And what’s even better about it, is that it’s super versatile too.

No chicken? Use tuna (or any other firm fish, canned or fresh).

No fish? Use tofu.

No tofu? Use eggs.

The secret behind this wholesome meal is the bone broth which you can read up on all its health benefits here.Chicken-noodle-soup

Chicken Noodle Soup

Serves 4


  • 350g left over roast chicken meat (or 350g chicken tenderloins, canned or fresh firm fish fillets, tofu, or 3 eggs)
  • 180g udon noodles
  • 4-6 cups bone broth
  • 2 cm knob fresh ginger, sliced or grated
  • 3 coriander roots, stems and leaves
  • 1 lemon grass, finely sliced
  • 3 kaffir lime leaves
  • 3-4 cups of mixed seasonal veggies of your choice (I use any combination of the following: cauliflower, broccoli, eggplant, red capsicum, snow peas, zucchini, carrot, broccolini, corn, bok choy…)
  • juice from 1 lemon or lime
  • sesame seeds


In a large saucepan, bring broth  stock, ginger, kaffir lime leaves and lemon grass to the boil. Then turn down to a gentle simmer.

If your chicken or fish is not cooked, add and poach in broth for 6-8 minutes or until cooked through.

Remove from broth and wrap in foil to rest. Remove coriander roots and discard.

Add udon noodles and cook for 3 minutes (if using tofu, add in now).

Add vegetables and blanch for  2 minutes (or longer if you want them softer). You may need to stage harder vegetables first before adding in softer ones.

Meanwhile, shred the chicken (or fish) and set aside.

If using eggs, you can either poach them separately or if there is enough liquid, swirl the broth with a fork. Drop the beaten eggs into the mixture over the fork prongs in a slow steady stream. Stir in the same direction to keep the momentum.

Add lemon or lime juice.

Ladle noodle soup into big bowls and top with shredded chicken (or fish), coriander leaves and some sesame seeds.



Author: Brigid

Brigid is The Wholesome Mum to two gorgeous daughters, Lilly and Georgie. And wife to handsome, funny Carl.
She spends a big portion of her days making sure their household doesn't fall apart, that the girls are fed, clothed and everyone is generally happy. This can be tough with a 3 year old!
The rest of her time is spent divided between pottering around in the kitchen concocting up healthy wholesome recipes and running. She loves running!
Follow Brigid on Facebook | Instagram | LinkedIn

1 comment

  1. […] when the weather is a bit cooler, a big bowl of this speedy chicken noodle soup really hits the […]


Your email address will not be published. Required fields are marked *