July – Chicken Noodle Soup

This soup is great for when the weather gets cold in Melbourne. The ingredients help to fight off colds and boost your immunity. You don’t have to make your own stock, but it’s definitely worth it and tastes ten times better than the powdered stuff. Plus it’s super nutritious and so easy and cheap to make yourself. Just add chicken bones from a roast chicken into a slow cooker. Add any veggie tops that would otherwise go in the compost and cover with water. You can also add herbs like rosemary and thyme or spices like coriander and star anise. We also like using coriander root. You can adjust for whatever flavour you desire! Cook on low for approximately 12 hours. Then discard the bones and veggies and drain through a sieve.

You could make this soup vegetarian by substituting with vegetable stock and replacing the noodles and chicken with quinoa for protein. This soup is also delicious served with rice or pearl barley.

Ingredients

Olive oil for lightly frying

1 leek, finely chopped (or just use a brown onion)

Thumbnail length of root ginger, crushed

2 garlic cloves, crushed

2 bay leaves

½ sweet potato, peeled and grated

2 tbsp apple cider vinegar

1 ltr chicken or veg stock

1 lemon, zest + juice

6 tbsp coconut milk powder

Leftover roast chicken, shredded

Handful broccoli or kale, chopped

Soba noodles

Salt & pepper

Handful chopped parsley or fresh coriander and spring onions (optional) to serve

Method

Heat oil in a large saucepan and brown leek over a low heat. Crush root ginger and garlic in a mortar and pestle and add to the pan. Continue to cook over a low heat until cooked, (be careful not to burn the garlic!).

Add the bay leaves, sweet potato and apple cider vinegar and cook for a few minutes. Add the stock, lemon zest, coconut milk powder and chicken. Bring to a gentle boil, then turn down the heat before adding the green veggies – broccoli or kale, or both! Simmer for about 10 minutes until the greens are cooked and chicken heated through.  

Add the lemon juice and season with salt and pepper. Meanwhile cook the soba noodles in a separate pan of boiling water, drain and rinse in cold water. Divide the noodles and soup between bowls and top with fresh herbs and spring onion.

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