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Fast Chicken Noodle Soup Recipe

A quick soup with noodles, chicken, vegetables, and stock.

From the NHS (UK) · 6 ingredients
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Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Fast Chicken Noodle Soup Recipe

Time6 minutes soak

Ingredients

Directions

Prepare

  1. Put the noodles into a heatproof bowl and cover them with boiling water.

  2. Leave the noodles to soak for 6 minutes.

  3. Meanwhile, pour the stock into a large saucepan and bring to the boil.

  4. Add the vegetables and simmer for 5 minutes.

  5. Drain the noodles.

Assemble and serve

  1. Add the drained noodles to the saucepan with the sliced chicken.

  2. Season with pepper.

  3. Heat for 1 to 2 minutes.

  4. Ladle into bowls.

  5. Serve each portion sprinkled with a few drops of soy sauce.

  6. If you like things spicy, add a few fine slices of fresh red or green chilli, or a pinch of dried chilli flakes.

Nutrition, whole recipe (rough)

378Calories
38 gProtein
23 gFat
3 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Vegetable1 tbsp (14g)120
Egg1 large egg (50g)78
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the NHS (UK).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  2. Chicken + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Egg + chickentop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and sauce barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dried egg noodles
Soften in hot water to become tender and absorb liquid for the soup's body.
Reduced-salt stock
Forms the broth that carries flavour and keeps the noodles moist.
Stir-fry vegetables
Add texture and freshness as they cook briefly in the simmering broth.
Roast chicken breasts
Provide the main protein, warmed through in the broth rather than cooked from raw.
Soy sauce
Adds savoury, salty depth to the finished bowls.

The step that matters

Drain the noodles before adding them to the saucepan. Noodles that have soaked keep absorbing liquid. Draining them well stops the broth becoming diluted and starchy, and keeps the noodles from turning soft and mushy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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