Recipe – Easy Chicken Noodle Miso Soup


I’m all for easy, fast recipes that don’t require a million ingredients but are still deliciously tasty! I whipped up this super easy chicken noodle miso soup using MAGGI 2minute Wholegrain Noodles and wanted to share it with you!

Ingredients: (serves 3 adults + 2 kids or 2 adults + 2 kids + leftover):

4 chicken thigh cutlets (bone in)

4 packs of MAGGI 2minute Wholegrain Noodles

4 sachets of instant miso

Seasoning to taste (I use Pepper & Me Man Grind)

Bok choy

5 cups of water


  • Simmer on a low heat chicken thigh, water, 2 sachets of miso + seasoning in a pot until chicken is cooked through.
  • Remove chicken and pull meat off the bone, then put back into the broth.
  • Add in remaining miso sachets, bok choy and noodles and cook until noodles are cooked and bok choy is soft (this will only take a few mins).
  • Serve hot and enjoy!



Thank you MAGGI for sponsoring these recipe posts, I’ve enjoyed coming up with new ideas to use your Wholegrain Noodles, which have always been a staple in our pantry!

J x

3 thoughts on “Recipe – Easy Chicken Noodle Miso Soup

  1. Casey Miller says:

    I have an amazing stir fry recipe I use with 2min noodles.
    You can use chicken, beef or only veggies.

    500g Chicken Thighs
    Stir fry veggies of choice – I use carrot, mushroom, zucchini, capsicum, onion ect
    Garlic to taste
    1 cup chicken or beef stock (made with 1 pack of chicken flavour from noodle)
    2 TBSP soy sauce
    2 TBSP oyster sauce
    1 tsp cornflour

    Brown chicken and set aside.
    Stir fry veggies until cooked.
    Place 2-4 squares of noodles in a bowl with boiled water.
    Add soy sauce, oyster sauce, garlic and cornflour to chicken stock.
    Add chicken and stock to veggies and simmer for 10min or until sauce is at right consistency.
    Drain noodles and mix through.


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