Chicken Noodle Soup
It’s that time of year when a combination of feeling cold and needing a good dose of ‘feel good’ that finds us reaching for a bowl of soup. Preferably chicken noodle soup as that’s always been a well-documented and nostalgic pick-me-up!
Often, we don’t feel like eating much if we are feeling unwell but our bodies need lots of energy to fight infections. Chicken noodle soup is a fantastic way to add fluid and nourish our bodies without depleting our energy as it is easily digested and full of nutrients.
Good quality chicken is a great source of protein and if you roast a chicken first then make a stock with the carcass you are making your soup even more nutrient dense. Adding onions, garlic, ginger and chilli can help reduce inflammation and are vital for a well-functioning immune system.
Here is our winning Chicken Noodle Soup recipe for this winter:
900ml chicken or vegetable stock (or Miso soup mix)
1 boneless, chicken breast
1 tsp chopped ginger
1 garlic clove
50g rice or rice noodles (brown is best)
2 tbsp sweetcorn, canned or frozen
2-3 mushrooms, sliced (shiitake is best)
2 spring onions, shredded
2 tsp soy sauce
Mint or basil leaves and optional chilli
Pour the stock into a pan and add the chicken breast, ginger and garlic.
Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
Removed chicken from the pan and shred into bite-size pieces.
Return the chicken to the stock with the rice or noodles, sweetcorn, mushrooms, spring onion and soy sauce.
Simmer for 3-4 mins until the noodles are tender.
Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. And enjoy!
If you wish you had more energy, need help losing weight or want advice regarding ongoing health concerns please book in for a FREE Pre-Consultation with our expert Dr Gregorio Torchia.