Photo of Chicken noodle soup by WW

Chicken noodle soup

Points® value
Total Time
25 min
10 min
15 min
A classic soup gets an Asian twist, with the addition of star anise, ginger, soy, chilli and soba noodles.


Spring Onions

2 medium, trimmed and cut into 7cm lengths

Chicken breast, skinless, raw

500 g

Star Anise

3 individual

100% buckwheat soba noodles, dry

270 g


100 g, oyster, thinly sliced


200 g, halved diagonally

Reduced salt soy sauce

80 g

Coriander, fresh

1 tablespoon(s)

Chilli, green or red

1 individual, deseeded and finely sliced


1 portion(s), young leaf

Root Ginger

1 teaspoon(s), grated


  1. Put the spring onions, chicken, star anise and ginger in a large pan with 2 litres of water. Put over a medium-high heat and bring to a gentle simmer. Cook, uncovered, for 10 minutes or until the chicken is just cooked through. Remove the chicken from the broth, shred and set aside.
  2. In a separate pan, prepare the noodles to pack instructions or until just tender. Drain.
  3. Meanwhile, line a fine sieve with a double layer of kitchen towel and put over a medium pan. Strain the broth into the pan, discarding any solids, and bring to the boil.
  4. Add the mushrooms, mange tout and shredded chicken. Reduce the heat and simmer for 1-2 minutes or until the vegetables are just tender and the chicken is heated through. Stir in the soy sauce.
  5. Divide the spinach and noodles between serving bowls. Ladle over the hot soup and top with the coriander and chilli.