My “Secret Ingredient” Chicken Noodle Soup

My “Secret Ingredient” Chicken Noodle Soup

Little Arlo has had gastro the last 24 hours. He woke up just now very spritely after a 3 hour sleep on the couch and pronounced, “Mumma we need to make your soup. That’s all I want for dinner—soup, soup, soup!”

In hindsight I wish I had made it a little earlier, as four year olds struggle with patience. So while we are waiting I thought I’d share the recipe for Chicken, Noodle & Vegetable Soup from

Lunchbox Solutions.

As Poh from Kung Fu Panda would say, the organic garlic, kale and thyme are “my secret ingredients”. (As you can tell, we’re clearly having a day of cuddles, books and movies in our house!!). In terms of vitamins and minerals, you can’t get much better than kale—it packs a huge nutritional wallop, while thyme is know as a powerful antiseptic and garlic is a fabulous anti-fungal herb.

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Chicken, Noodle &Amp; Vegetable Soup

“Some say chicken soup is the cure-all for colds and flu, but all of our soup recipes are highly nutritious so we aren’t convinced that chicken soup holds more medicinal weight, however most kids love it! This recipe is delicious, especially if you make your chicken stock from scratch. With this soup you can use either our Rich Chicken Stock recipe, Lighter Stock recipe or use an organic, ready-made stock depending on your preference.”

NOTE: Cooking Time 30 minutes if using pre-made stock.

Ingredients:

Stock

  • 1½ litres (approx. 6 cups) chicken stock (see Chicken Stock recipes in Lunchbox Solutions), or use an organic, ready-made stock

Soup

  • Chicken— use either:
    2 medium chicken breasts (approximately 200 grams each) – (see Method 1)
    OR
    1½ cups reserved chicken from Rich Chicken Stock recipe or Chef Kate’s Roast Chicken – (see Method 2)
  • 1 tablespoon coconut oil (for cooking the vegetables)
  • 1 medium onion, chopped
  • 3 garlic cloves, finely chopped
  • 2 medium carrots, peeled and sliced into 1 cm (½ inch) pieces
  • 2 stalks celery, (approximately ½ cup) halved lengthwise and sliced into 1 cm (½ inch) pieces
  • 2 kale leaves, stems removed and finely chopped
  • 2 cups (80 grams) finely chopped spinach
  • 4 fresh thyme sprigs (or rosemary or sage)
  • 1 bay leaf
  • 500 grams (18 ounces) thick rice noodles (or gluten-free pasta, if preferred)
  • Sea salt and pepper, to taste
  • 2-4 tablespoons finely chopped fresh parsley, or other favourite herbs (for garnish)

Method 1 : When using 2 fresh chicken breasts

  1. Place chicken breasts in a medium saucepan; add just enough water so the chicken is covered.
  2. Stir in the sea salt, cover the pan with a lid and bring to the boil.
  3. Reduce heat and simmer for 10-15 minutes, or until the chicken is cooked. The flesh should be an even white colour. (Tip: if you are in a hurry you can cut the chicken into small pieces before poaching and it will be cooked in a few minutes).
  4. Remove the chicken from the saucepan, drain on a paper towel and allow it to cool.
  5. Once cooled, slice the chicken into bite-sized pieces and set aside.
  6. In a large soup pot, heat coconut oil. Add the onion, garlic, carrots, celery, kale, spinach, thyme and bay leaf. Sauté over medium heat for 3-4 minutes or until the vegetables are softened but not browned.
  7. Pour in the Chicken Stock and bring to the boil, then lower the heat and simmer gently.
  8. Cook the noodles separately, simmering for 5 minutes or until tender.
  9. Fold the cooked chicken pieces through the soup and simmer for another 5 minutes.
  10. Season with salt and pepper and add the drained noodles.
  11. Serve sprinkled with ½ teaspoon chopped parsley per bowl.

Method 2 : When using pre-cooked chicken

  1. In a large soup pot, heat coconut oil. Add the onion, garlic, carrots, celery, kale, spinach, thyme and bay leaf. Sauté over medium heat for 3-4 minutes or until the vegetables are softened but not browned.
  2. Pour in the Chicken Stock and bring to the boil, then lower the heat and simmer gently.
  3. Cook the noodles separately, simmering for 5 minutes or until tender.
  4. Fold 1½ cups of reserved chicken from Rich Chicken Stock or Chef Kate’s Roast Chicken through the soup and simmer for another 5 minutes.
  5. Season with salt and pepper and add the drained noodles.
  6. Serve sprinkled with ½ teaspoon chopped parsley per bowl.

NOTE: This soup (either method 1 or 2) can be kept for 3 days in the fridge and is suitable for freezing.
. . . . .
Warmly,

Jennifer Barham-Floreani
Bach. Chiropractic, Bach. App Clinical Science
Registered internationally, no longer practicing as a chiropractor in Australia.

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P.S. Don’t forget there are plenty of other great recipes like this one in Lunchbox Solutions if you need more healthy lunch inspiration!