Chicken Noodle Soup

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Chicken noodle soup is known as Jewish penicillin for the natural antibiotics found in it. The health giving properties are meant to come from the bones. This is why I make my own chicken stock from scratch. I make a bone broth to ensure the best for the stock. And use the stock for my soups and risottos.

Take a look at this inspiring recipe for ♥ Chicken Noodle Soup ♥ from Lavender and Lime #LavenderAndLime Share on X

The 7th of every month sees the Crazy Cooking Challenge reveal. This month we were challenged to make a chicken noodle soup. In trying to share with you bloggers from South Africa, I chose to make Spill’s recipe. Clare has an abiding passion for food, and also lives in the beautiful Western Cape. This dish was amazing – a must do again type of dish. It served us not only for supper, but for lunch for me the next day! It is delicious and the mint is a must have refreshing herb that compliments the dish so well.

Chicken Noodle Soup
Chicken Noodle Soup
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Chicken Noodle Soup

Recipe Category: Soup
Makes enough for: 4 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 500 mls chicken stock
  • 500 mls vegetable stock
  • 1 clove garlic, finely chopped
  • 2.5 cm fresh root ginger, peeled and chopped
  • 2 deboned skinless chicken breasts
  • 200 g noodles
  • 285 g tinned corn corn
  • 2 spring onions, sliced
  • 30 mls soy sauce
  • 10 g mint leaves, chopped
  • 1 small chilli, sliced


  • pour the stock into a large pot and add the garlic, ginger and chicken
  • bring to the boil and then reduce the heat and simmer for 20 minutes
  • make sure the chicken is tender before removing
  • use a fork to shred the chicken
  • return the chicken to the pot and add the noodles, corn, the spring onions and the soy
  • bring to the boil for 2 minutes – check that the noodles are soft
  • pour the soup into bowls and then garnish with the mint leaves and chilli

Click on the links for conversions and notes.

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Helen of Fuss Free Flavors

To see more posts from the Crazy Cooking Challenge click the linky below:

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59 thoughts on “Chicken Noodle Soup

  1. Your soup looks amazing. I love the addition of the corn, ginger and mint. Thanks for sharing!

    The Rickett Chronicles

  2. Hi! Visiting from the CCC (#43)…this looks so good and the addition of mint definitely has my curiosity peeked! Sounds refreshing!

  3. Looks gorgeous and just what I fancy right now! Here in Andalucia they often serve chocken soup with noodles and a spring of mint – it really does lift the flavour.

  4. You know Tandy, i have made plenty of chicken soup but never with noodles, i shall use this recipe to correct that oversight! It looks good.. c

    1. Hi, I am not sure which noodles I used – I get ready to eat ones from Woolworths – usually Udon but sometimes I change what I buy 🙂

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