Spicy chicken noodle soup


Serves 4

2 Scotty Brand carrots, medium sized




1l water, boiled

1 reduced salt stock cube (vegetable or chicken)

4 spring onions

2 tsp reduced salt soy sauce

1 tsp ground ginger

1 garlic clove

chilli flakes, to taste

2 skinless and boneless chicken thighs

85g broccoli, separated into small florets

100g button mushrooms

175g rice noodles

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  1. Make the stock by dissolving the stock cube in 1 litre of boiling water
  2. Wash, peel and grate the carrots.
  3. Wash and slice the spring onions.
  4. Wipe the dirt off the mushrooms and slice them.
  5. Separate the broccoli into small florets.
  6. Peel and crush, or finely chop, the garlic.
  7. Add the stock, chicken thighs, soy sauce, ginger and garlic to a large saucepan, and simmer for 10-15 minutes until the chicken is cooked.
  8. Remove the chicken thighs from the pan and chop into bite size pieces.
  9. Add the carrots, broccoli, spring onions and mushrooms to the pan and cook for 5-10 minutes.
  10. Add the noodles to the pan and cook for a further 2-3 minutes.
  11. Return the chicken to pan and serve hot.