Asian chicken soup

Asian Chicken Noodle Soup

For a quick starter, try this Asian style chicken soup with noodles and greens. A great way to use up leftover cooked chicken or that last bit of spinach.
  • 12 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 4 People


  • 1 litre boiling water
  • 2 Continental Stock Pot Sensations Chicken Stock Pot
  • 2 cloves garlic, finely chopped
  • 1 teaspoon chilli paste
  • 100 g dried egg noodles
  • 2 cups shredded cooked chicken
  • 1 tablespoon reduced salt soy sauce
  • 2 cups roughly chopped baby spinach leaves

  1. Place boiling water and stockpots into a 2 litre saucepan. Stir in chopped garlic and chilli. Bring to the boil, stirring. Add egg noodles and simmer for 5 minutes until just cooked.

  2. Stir in the chicken and soy sauce and cook for a further 3 minutes to warm through.

  3. Divide chopped spinach between 4 bowls. Ladle over soup. Serve and enjoy.

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