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Chinese noodle soup

Easy Chinese Chicken Rice noodle soup

There’s nothing better than cozying up to this classic Chinese chicken noodle soup that feels so fresh and colourful yet comforting and warming. 
Servings 2 people


  • 2 chicken breasts diced
  • 1 medium onion diced
  • 2 cloves garlic
  • 1 tbsp light soy sauce
  • ½ cup spring onions
  • ½ cup dried porcini mushrooms
  • 2 pak Choi
  • ½ cup sweet corn
  • 2 pak Choi one cut lengthways and the other chopped
  • Chicken melt
  • 1 packet fresh rice noodles or dry rice noodles
  • 2 carrots diced
  • 1 litre water
  • vegetable oil


  • Marinate the chicken: Make a marinade with the soy sauce, garlic, onions, salt and pepper. Add to the chicken and mix well.
  • Rehydrate mushrooms: Add the mushrooms to a cup of boiling water and leave to rehydrate for 5 minutes. 
  • Fry the chicken: In a hot pan add 2 tbsp oil and fry the chicken for 5 minutes stirring continuously. Remove half of the chicken and set aside. 
  • Add vegetables: Thinly slice the rehydrated mushrooms. In the same pan add the carrots, sweetcorn, mushrooms and cook for 2 minutes. Add the chicken stock melt and water. Bring to the boil, cover the pan and simmer for 15 minutes. 
  • Simmer: Add half the spring onions and pak Choi and simmer for another 2 minutes.
  • Add noodles: Turn off the heat and stir in the rice noodles. Cover the pan and leave to rest for 30 seconds. 
  • Serve: Spoon the broth in a bowl and garnish with the fried chicken and spring onions. For some added heat drizzle with a little chilli oil or sriracha sauce!