The days and nights are colder and not only is a warming bowl of chicken noodle soup good for the soul but also for your immunity. A healthy home made chicken noodle soup will nourish you from the inside out, plus you can make a big batch in advance for the days and nights you just can't be bothered cooking and you can also freeze for later. Oh, and chicken noodle soup is always a delightful gift to receive, so drop some off to someone you love too!
1 litre quality bone broth/stock
200g thinly sliced chicken meat
1 tablespoon olive oil or ghee
1 teaspoon minced garlic
1 teaspoon minced ginger
1 brown onion finely diced
2 stalks celery finely diced
Half a carrot finely diced
2-3 sliced mushrooms
Half a cup of corn kernals
Half a chilli finely chopped (if you like a little heat)
100g cooked noodles of choice (rice, vermicilli, soba, egg)
In a pan add oil and cook onion, celery, mushrooms, carrot, garlic and ginger until onion is transluscent.
Remove from heat and to a stock pot add chicken stock, bring to a simmer and add slices of chicken and chilli if you are using it.
Gently simmer for 5 minutes until chicken is poached and cooked through.
Add sweetcorn, and fried vegie mix to the stock and simmer for 5 more minutes.
Place divided cooked noodles into bowls and add a ladle of soup, serve with sourdough toast.
If you want to amp up your chicken noodle soup add turmeric, brocolli or bok choy.
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