Asian chicken soup


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Serves: 15

Category: Soup


  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 1 clove garlic, crushed
  • 1 teaspoon fresh ginger, grated
  • 1kg carrots, peeled and diced
  • ½ bunch celery, diced
  • 3 litres reduced salt chicken stock
  • ½ cup rice noodles or pasta
  • 1 cup corn kernels
  • 500g cooked, skinless chicken breast, diced
  • ½ tablespoon reduced salt soy sauce
  • ½ teaspoon sesame oil
  • 1 cup bean sprouts or spring onion (sliced)


  1. Heat olive oil in a large stock pot, add onion and cook until starting to brown, add garlic and ginger, cook for 1 minute
  2. Add carrot and celery, cook for 5 minutes
  3. Add stock, ensuring enough is added to cover all ingredients, simmer for 10 minutes
  4. Add noodles or pasta, cook for a further 10 minutes or until noodles are cooked (note, rice noodles will not take as long as pasta to cook)
  5. Add corn and chicken, cook for 1-2 minutes
  6. Add soy sauce and sesame oil, stir gently
  7. Serve topped with bean sprouts or spring onion.

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