Solo: Winter Warmer Soup

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Solo: Winter Warmer Soup

Hearty noodle soup with chicken and mushrooms. Served topped with coriander and spring onions.

Ingredients to serve 1

  • ½ litre x boiling water
  • 7 ½ml x chicken stock fonds
  • 1 x free range chicken breast
  • ½ clove x garlic – peel, grate finely & chop
  • 50g x egg noodles
  • ½ x corn on the cob – cut off kernals
  • ½ x spring onion – slice thinly
  • 25g x button mushrooms – dice including stalks (5mm)
  • ½ tsp x soya sauce
  • ¼ x chilli – chop finely (optional)
  • 3g x coriander – remove leaves
  • 5g x ginger – peel & chop finely
  • ¼ x onion – peel & chop finely
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • butter (from your pantry)


Step 1

Preparation: Prepare all the ingredients as indicated above. Boil the kettle.

Step 2

Noodle soup: Heat a little olive oil in a large saucepan over a medium- high heat. Add the onion and sauté with a little salt for 5 minutes. Add the ginger, garlic and chilli (optional) and cook for 1 minute. Add the mushrooms and corn and sauté for another 3-5 minutes. Add the soya sauce, chicken stock fonds, water and egg noodles and cook until the noodles are done – 15 minutes. Season with salt and pepper to taste.

Step 3

Chicken: Season the chicken breast with salt and pepper to taste. Place a large frying pan on a medium-high heat. Add a drizzle of olive oil and a knob of butter and fry the chicken breast for 3 minutes on each side until golden and cooked through. Remove the chicken from the pan, place on a plate and shred (pull the meat apart) with 2 forks.

Step 4

Chicken noodle soup: Add the shredded chicken to the noodle soup and simmer (gently boil) for 1 minute.

Step 5

Serve the soup in a bowl topped with coriander and spring onions.