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Chicken Noodle Soup
A Lambert Produce Recipe

Chicken Noodle Soup Recipe

Full of nutrients and warmth, our hearty Chicken Noodle Soup is good for the body and soul!





  • 100g dried rice vermicelli noodles
  • 2 tsp olive oil
  • 1 large brown onion, finely chopped
  • 2 large celery sticks, finely chopped
  • 2 cloves of garlic, crushed
  • 3cm piece fresh ginger, peeled, thinly sliced
  • 1 long red chilli, deseeded, finely chopped
  • 1 stick lemongrass, cut into 4cm lengths, bruised
  • 400g chicken thigh fillets, fat trimmed
  • 2 cups liquid chicken stock
  • 250g cherry tomatoes, halved
  • 1 bunch broccolini, cut into 4cm lengths
  • 150g snow peas, thinly sliced
  • 1 bunch baby bok choy, cut into 4cm lengths
  • 1 tbsp lime juice
  • Fresh basil leaves to garnish


1. Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften. Drain.

2. Heat oil in a large saucepan over medium heat. Cook onion and celery for 5-6 minutes, stirring until softened. Add garlic, ginger, chilli, and lemongrass. Cook for 1 minute, stirring until aromatic. Add chicken. Cook for 1 minute or until starting to colour.

3. Pour in 3 cups of water and stock. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 10 minutes or until chicken is cooked through. Remove chicken and transfer to a clean board. Set aside to cool slightly. Shred and then return to pan.

4. Add tomato, broccolini, and snow peas to soup. Simmer until vegetables are just tender for 3-4 minutes. Stir through bok choy until wilted. Stir in lime juice and season to your taste. Divide noodles among bowls. Ladle over soup. Serve with basil.