Warming Chicken Noodle Soup
Updated: Feb 29
This delicious immune-boosting soup is a staple in our household in the winter months. It's super easy and quick to make. The garlic and ginger have fantastic anti-inflammatory properties that some studies have shown to enhance the immune response.
I tend to include both poached chicken and tofu in our soup, but it's entirely up to you. If you want to make it vegetarian, then use vegetable stock.
1 tbsp coconut oil / rapeseed oil
3 garlic cloves, minced
1 thumb-sized ginger root, minced / cut into very small pieces
1.2 L hot chicken stock (could be increased if needed)
165g sweetcorn kernels (1 small tin)
1 punnet chestnut mushrooms, sliced
200 g instant whole grain rice vermicelli noodles
juice of 1/2 lemon
2 tbsp cornflour
spring onions, sliced
pinch cayenne pepper
salt & pepper to taste
3 boneless, skinless chicken breasts
300g organic tofu
Poach the chicken: Put the chicken breast in a pot of cold water and bring it to a gentle boil. Reduce to a very gentle simmer and cover. Let it simmer (very very) gently until the chicken is cooked through, about 15 to 20 minutes. Remove the chicken from the pot and let it cool.
Heat the oil in a large saucepan, gently fry the garlic and ginger for 3-4 mins without colouring.
Add the chicken stock, sweetcorn, mushrooms, cayenne pepper, salt & pepper, bring to a boil, let it simmer for 5 mins.
Beat together the egg and lemon juice, and slowly trickle into the soup whilst stirring to form egg strands.
Blend cornflour with a little cold water and add to soup whilst stirring, let simmer for 3 mins. Turn off the heat for the soup.
Put the noodles in a separate bowl and pour on boiling water, stir. Leave it for 3-4 mins and then drain.
Add the sliced poached chicken, cubed tofu and noodles to the soup. Taste and adjust cayenne pepper, salt & pepper to taste.
Top with sliced spring onion.
You can also add a bit of soya sauce if you like.