Meal ideas to prepare for your new arrival: Chicken Noodle Soup

This is a great recipe that can be eaten for lunch or dinner. It’s also great if you have a cold and can’t take the normal over the counter remedies during pregnancy. Having had a cold the past week, this soup has been a lifesaver to keep the cold out, keep me and bump warm and has been a good warm meal for Sam for lunch at work. This can be frozen if you make too much.

You can make this soup with leftover roast chicken or rotisserie chicken, whichever tickles your fancy.

  • Prep time: 10 minutes
  • Cook time: 15-20 minutes
  • Serves 2-3 people

What you need:

  • 3 spring onions
  • 2 gloves of garlic
  • a thumb size piece of ginger
  • a handful of fresh coriander
  • 1 whole chilli (I usually get rid of the seeds as I’m not a fan of spicy food)
  • 1 can of sweetcorn
  • 2 chicken stock cubes
  • sesame seed oil
  • fish sauce
  • soy sauce (I use light soy sauce, but you can’t use whichever you prefer)
  • noodles (I use rice noodles but it doesn’t matter, anything will do)
  • leftover chicken


  • Shred you chicken using your hands, or a fork if you don’t like touching it
  • chop the spring onions and put to one side
  • chop the garlic into think slices
  • thickly slice the ginger
  • chop the chilli (keep with the seeds if you like spice)
  • roughly chop the coriander
  • drain the sweetcorn

Now get your cook on:

  • Pour a couple of splashes of sesame oil into your pan or wok, leaving it for a few seconds to warm up on a medium heat.
  • Throw in the garlic, stirring it around until it begins to sizzle.
  • Add the spring onions until they become soft.
  • Throw in the shredded chicken – make sure you toss the chicken around in the garlic and spring onions so that it soaks up the oil and garlic.


  • In 500ml of cold water, pop in 2 chicken stock cubes and stir until dissolved.
  • Boil the kettle and pour water into a mug.
  • Pour your stock and mug of hot water straight into the pan/wok.
  • Add the ginger, 3-4 tablespoons of fish sauce, 2-3 tablespoons of soy sauce, coriander and chilli.
  • Let it simmer for 5-7 minutes.


  • Just before it comes to boil, add your sweetcorn and noodles. It should only need another minute or two before it’s ready.


You can serve it with prawn crackers, fresh bread or whatever you fancy. I served this with buttered corn on the cob for Sam and fresh tiger bread. If you’re brave enough, eat with chopsticks and drink the broth from the bowl afterwards.




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