Ginger chicken and vegetable soup

Prep Time: 30 mins
Cooking Time: 30 mins
No of Serves: 8

Recipe courtesy of Marianne Aboumelhem, Accredited Practising Dietitian



  • 3 L of water
  • 4 tablespoons of salt reduced soy sauce
  • 1 tablespoon of fish sauce
  • 8 cm piece of fresh ginger, peeled and thinly sliced
  • The juice of 1 whole lemon
  • 3 garlic cloves, peeled and crushed
  • 1 medium onion, peeled and cut into thin slices
  • 2 small hot chilli peppers (to taste), finely chopped
  • Cracked black pepper (to taste)



  • 200 g of dry thin rice noodles
  • 1 kg of chicken breast, thinly sliced
  • 1 head of broccoli, cut in to florets (tip: you can use the stem too; just peel and slice)
  • 2 large carrots, peeled and sliced into circles
  • 1 red capsicum, seeded and sliced
  • 400 g of button mushrooms, sliced
  • 150 g of snow peas, topped and tailed
  • 400 g can of baby corn kernels, drained and rinsed

Nutrition Information (per serve)

Energy 1221 kJ (292 calories)
Protein 35g
Total Fat 3g
Carbohydrates 26g
Saturated Fat 1g
Sugars 6g
Dietary Fibre 8g
Sodium 862mg


  1. Add water to a large pot and bring to the boiled over medium heat
  2. Add all ‘broth’ ingredients and allow the mixture to simmer for a minimum of 20 minutes so all the flavours can infuse into the water to create a fragrant broth
  3. Prepare noodles as per package instructions, drain and set aside
  4. Add the sliced chicken into the broth and allow to simmer for 5 minutes
  5. Finally add all remaining chopped vegetables and allow to boil for no longer than 2 minute before turning off the heat
  6. Divide noodles amongst 8 deep soup bowls, then ladle over the hot soup


Serving suggestion: team with a few steamed gyoza/dumplings


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