Chilli Chicken Noodle Soup

One day I came home from work to find my poor partner with a case of man flu. Ok. Maybe it was a little worse then man flu, but regardless on how sick he was I felt bad for him so I decided to cheer him up by making chicken noodle soup. I had never cooked soup before and thought this was the kind of recipe you made for sick days. Turns out I was wrong, but it still made him feel better. It was also a very long and cold winter this year in Australia and this recipe kept us going.

Now before we begin, don’t let the sound of chilli scare you away in this recipe, because you’ll be able to adjust the amount of chilli as desired to suit the level of intensity you want it in your batch. Plus this recipe is still amazing reheated in the microwave and will last roughly a week in the fridge. Oh and you’ll probably be able to serve 4-6 people.

Kitchen tools:

  • A deep cooking pot
  • Measuring cups
  • Something to stir it
  • A ladle to serve


  • One whole medium sized roast chicken, shredded
  • 440 grams of Hokkien noodles
  • 1L chicken stock
  • 4 cups of water
  • 3 carrots
  • 1 leek
  • large handful of beans… or more if you like beans
  • 2 garlic cloves
  • Salt and cracked pepper
  • 2 teaspoons of rosemary
  • 1 teaspoon of chilli… or more as desired
  • 3/4 cup of fresh parsley
  • Oil

Let’s get cooking!

  1. In your pot, heat up 1 tablespoon of oil on medium heat and and start cooking your garlic and onion.
  2. Add the rest of your vegetables cut up and cook for roughly 5 minutes.
  3. Add the water and chicken stock, bring to a boil.
  4. Once boiling, add the rosemary, chilli and a dash of salt and pepper. Give it a small gentle stir to mix everything.
  5. Add your roast chicken and parsley, and allow to simmer on a low to medium heat for roughly 20 minutes stirring occasionally.
  6. Add the noodles and simmer for a further 5 minutes, then it’s ready to be served!

Take it from me guys, this recipe is dead easy. It takes a little prep work and effort but the rewards are worth it. Best thing is you can change the vegetables around and put in as much or as little chilli as you wish and it’ll still taste good. If you’d like to check out the original version of this recipe then visit

Stay beautiful.


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