Total Time
Prep 15 mins
Cook 15 mins

I know there's a bazillion chicken noodle soup recipes in here but this one's different. I found this Nigella Lawson recipe in the Chicago Sun-Times and it's for just one person, which I thought was very nice. The seasonings and ingredients are a bit different also, from regular chicken noodle soup recipes. I made this using ramen noodles but I will try the udon noodles next time, I just love them!

Ingredients Nutrition


  1. In a large saucepan over medium-low heat, heat chicken broth.
  2. In a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly; add chicken and sauce to broth.
  3. Increase heat to medium and bring to a boil; add ginger, corn, chile, scallion, spinach, noodles and peas; simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated.
  4. Serve hot.