Chicken Noodle Soup
WHY IT’S GOOD:
The ingredients in my healthy chicken noodle soup have been specifically selected to help strengthen the immune system and help fight cold, flu and allergies. Garlic and ginger are potent detoxifying and antiviral herbs to help the body get rid of toxins, stimulate circulation and boost your immune system. Chicken is a great source of complete protein which provides amino acids necessary to nourish your immune system. 100 % Buckwheat noodle has an earthy flavor and is gluten free. Shiitake are a good anti-viral to help your body fight illness, whist spinach helps to alkalinize the body, creating the perfect environment for your cells to nourish and heal.
Serves 4
6 cloves garlic, finely sliced
1 tablespoon finely grated ginger
1 bunch coriander root, washed and finely chopped
400 g skinless chicken breast, thinly sliced
500 ml low salt chicken or vegetable stock
500 ml water
1 tablespoon grated fresh ginger
1 clove finely chopped garlic
100g baby spinach leaves
100 g shiitake mushrooms
1 bunch broccolini
1 lime juiced
1 tablespoon tamari soy sauce
100 g cooked 100 % buckwheat noodles (I like spiral food variety)
coriander or shiso leaves
Combine the garlic, stock, ginger, coriander root, stock, water, chicken and mushroom into a large pot and bring to the boil.
Simmer over a medium to low heat for 8 minutes to allow the flavors to infuse into the stock.
Add the broccolini followed by the spinach, coriander leaves and lime just before serving. Taste the soup and season slightly with tamari soy sauce
Warm the noodles and divide into serving bowls.
Ladle the soup over the top and enjoy.
NB: FOR LOW CARB / PALEO OMIT NOOODLES AND REPLACE WITH ZUCCHINI NOODLES – SLICED ON A MANDOLINE.
WHITE FISH OR TEMPEH CAN BE ADDED IN PLACE OF THE CHICKEN. – BUT ADD 5 MINUTES BEFORE SERVING.
Made this tonight and Loved it!!!
Thanks so much for your recipes Teresa
perfect – I’ve been playing around with the idea of a chicken noodle soup for the coming cold months and this is definitly going to be simmering away on my stovetop – thank you!
Made this last night and it was delicious! Added a handful of “sea vegetables”and had so much flavour for such little effort. This one (like all your other recipes I’ve tried) is a keeper!
Thanks!
Sensational. Very easy to vary the proportions, too, for a single serving. I chose this recipe today because I’m getting over the flu. Feel so much better already! xx
Can’t wait to make this, it looks fantastic! Teresa how do you do your chicken stock? I’ve never made one but I’ve heard some say when using a whole chicken you need to wash(?) the inside of it first and others say you shouldn’t because it spreads bacteria! Can you help me??