8 – 10 portions

Ready In:


Good For:

Lunch, dinner, pot-luck, supper, picnic.



  • 8-10 chicken legs- skin on
  • 3 1/2 litres water
  • 8-10 eggs
  • 200g dried fine egg noodles
  • 50ml vegetable oil
  • 4 onions- peeled and finely sliced
  • 3 carrots- peeled and sliced
  • 1/2 whole lemon- cut in half
  • 200g green cabbage- cut into large bite-sized pieces
  • Pumpkin- skin removed and cut into 2cm thick chunks
  • 1 broccoli- cut into small florets
  • 1 bunch bok choy- approx 350g, remove root, leaves and stalk only
  • 6 cloves garlic- skin removed
  • 3tblsp soy sauce
  • 4dsp curry powder
  • 3dsp Moroccan spice
  • 1 dsp smoked paprika
  • seasoning to taste

Step by Step Instructions

Step 1

I created this soup recipe on Mother’s day. When the day starts as it could with a greasy cooked breakfast what’s better at the end of it than a healthy vegetable stacked chicken noodle soup. 

Step 2

This recipe can be made well in advance, 2 days prior if needed, and freezes perfectly for up to 6 months. Full-flavoured, aromatic, and can be tailored with seasonal vegetables to maximise the end result. 


Step 3

Lets us begin by heating a large pot over a high heat. Allow to heat for up to a minute and then add the oil.

Add the onions, garlic and lemon. Season with salt and pepper and cook for 3mins over a high heat. 

While the vegetables are cooking, empty the dry noodles into a large bowl and cover them with boiling water. Allow them to stand until softened which should be about 10mins. 

Step 4

Once the vegetables have cooked for 3mins, sprinkle seasoning and Moroccan spice over the chicken, stir through and then add to the pot along with the vegetables.

Stir the chicken legs and vegetables a little and then add stock powder, water, soy sauce, paprika and curry powder. Bring to a simmer and season lightly with salt. Cook for 20mins.

Don’t add the pumpkin or cabbage until later.  

Step 5

Drain the noodles and using scissors, cut the noodles into smaller lengths to make it easier when eating. 

Once the soup has cooked for 20mins, add the eggs and cook for 5-6mins. After 5-6mins, remove them into a bowl to cool fully before removing the shell. 

Step 6

Using a slotted spoon, remove the chicken legs onto a tray or bowl to partially cool. We’ll use these when serving the soup so don’t put them back into the soup unless this is how you’d like to eat it. 

Add pumpkin, carrots, cabbage, broccoli and bok choy to the soup and cook for a further 15mins. Season to taste. 


Step 7

The soup is cooked once all the vegetables are mostly tender. The vegetables don’t need to be fully cooked. We ate our soup with the bok choy, pumpkin and carrots all with a little bite. The more cooking, the less nutrients as they get destroyed during cooking. 

Have a final taste test for the soup. Adjust the aromatics if you’d prefer. I love chilli so add a little if you’d like. 

Step 8

If the soup is too thick then simply add a little more hot chicken stock. Taste and re-season. 

Allow the soup to rest for up to 10mins. 

Step 9

To serve, remove meat off the chicken legs. I’d use one leg per bowl or portion. Place chicken meat (and skin if you like it, I do) at the bottom of the bowl, place some cold noodles over and ladle the steaming hot soup over. 

The hot soup will heat through the meat and noodles in one minute so please don’t worry about using room temperature meat and cold noodles when serving. 

Spooning chilli relish, spring onion, chopped seaweed like nori, pickled vegetables, chopped nuts, watercress, spinach or something similar would be ideal finishes for the wholesome broth.

Step 10

If you’d like to freeze the soup, do so without the noodles. I don’t like adding the noodles to a soup because they easily over-cook and would accelerate the aging process. 

If you’re allergic to gluten why not replace the egg noodles for rice noodles?

Got a question? Just message me on social media. Followed this recipe and cooked for my family/friends.

Why not share by sending it to #familykitchenwithmark

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