This Chicken Noodle Soup recipe is quick and tasty, ideal for a quick lunch or dinner. A great way to use up leftover chicken. This homemade soup is so easy and healthy and perfect for colds.
When you have a cold or flu, you crave something comforting and this is the soup to hit the spot. It is filling, warming and is said to have healing properties – not just mine (although, it is THAT good), but chicken noodle soup in general. I started to feel like I was coming down with a cold, so I made a batch of this up and the next day I was feeling fine again.
I add plenty of garlic and ginger to mine because ginger is a natural pain and fever reducer and a mild sedative, so it can help you to rest when you are feeling unwell. Garlic also stimulates the immune system. Add in all the vegetables as well and you have a meal that will make you feel a little bit better at least.
I never find that soup is enough of a meal without adding some carbs like bread to it, which is why I love chicken noodle soup so much, as the carbs are all right there in the bowl. Now, the big question is, do you use a spoon, fork or chopsticks to eat it?
How to make Chicken Noodle Soup - Serves 2:
Chicken Noodle Soup
- 1 tbsp olive oil
- 2 carrots peeled and diced
- 1 celery stalk diced
- 1 small onion diced
- 4 mushrooms sliced
- 2 garlic cloves crushed
- 30 g fresh ginger grated
- 1000 ml chicken stock
- 1 lime (juice only)
- 2 tbsp fresh coriander (cilantro) chopped
- 150 g cooked chicken breast shredded
- 50 g nest of wholewheat noodles
- Heat the oil in a large pan and then add the carrot, celery, onion and mushrooms and cook for 5 minutes.
- Add the rest of the ingredients and simmer for 10 minutes.
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