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Chicken and Ginger Noodle Soup

Servings 4


  • 4 cups chicken stock
  • 2 cups water
  • 3 tablespoons tahini paste
  • 3 tablespoons soy sauce
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons ginger finely diced
  • 3 cloves garlic crushed
  • ½ a leek sliced into thin batons
  • 1 large carrot sliced into batons
  • 7 oz 200g free-range chicken breasts cut into thin strips
  • 6.5 oz 185g dried thick Chinese noodles or similar
  • 1 head broccoli cut into small florets


  • Take a large pot and pour in the chicken stock and water. Add the tahini paste, soy sauce, sweet chili sauce, ginger and garlic. Cover and bring to the boil.
  • Remove the lid and reduce the pot to a medium-high heat. Add the free-range chicken strips and cook for another 2 minutes.
  • Add the leek, carrot and dried noodles and continue to cook for another 5 minutes whilst gently stirring to break up the noodles.
  • Add the broccoli florets and continue to cook for another 3 minutes whilst gently stirring.
  • Remove the pot from the heat and allow to stand for a few minutes before serving.