Photo of Chicken & ginger broth with noodles by WW

Chicken & ginger broth with noodles

Points® value
Total Time
40 min
15 min
25 min
A light, nourishing bowl of goodness that’s ideal for balmy evenings


Chicken stock cube(s)

1 cube(s), to make 1l of stock

Root Ginger

100 g, 75g peeled and finely sliced, 25g cut into matchsticks, to serve

Chilli, green or red

4 individual, red chillies, 1 deseeded and finely chopped, 1 deseeded and finely sliced.

Spring Onions

4 medium, 1 trimmed and chopped, 1 trimmed and sliced

Black pepper

1 teaspoon(s), black peppercorns

Chicken breast, skinless, raw

2 medium

Rice Noodles, dry

200 g


  1. Combine the stock, sliced ginger, chopped chilli, chopped spring onions and whole peppercorns in a large pan. Pour in 250ml cold water, stir to combine, then bring to a boil.
  2. Reduce to a gentle simmer, then add the chicken breasts and poach, uncovered, for 20 minutes, until cooked through. Transfer the chicken to a chopping board, cover with kitchen foil, and set aside to rest before cutting into thick slices.
  3. While the chicken is resting, prepare the noodles to pack instructions and strain the broth through a fine sieve, discarding any solids. Season the broth to taste.
  4. Divide the cooked noodles and poached chicken slices between bowls, ladle over the broth and serve garnished with the sliced ginger, chilli and spring onions.