Recipe: Chicken Noodle Soup
This chicken soup is full of goodness, especially if you take the time to make your own chicken bone broth. There’s a reason we think of chicken soup when we’ve got a cold or flu and that’s because it’s nourishing to both body and soul.
2 Litres chicken stock (no MSG) or make your own chicken bone broth for extra gut healing properties
4 boneless, skinless chicken breasts
4 stalks celery, chopped
2 carrots, peeled & chopped
2 handfuls of green beans, trimmed
2 handfuls dried rice noodles (Omit if grain free)
1/4 cup chopped chives
1 Tbs olive oil
Pour chicken stock into a large pot and bring to a simmer. Add chicken breasts, celery and carrots and cook for about 20 minutes until chicken is cooked through.
Using a pair of tongs, remove chicken from the soup and cut into bite-size pieces. Add rice noodles to the pot. Cook the noodles in the broth mixture until al dente (according to package directions), then add chopped chicken back to the pot.
Season soup with sea salt if needed. To serve, ladle into bowls and garnish with chives and some olive oil.
Tip: if you’re going to freeze extra portions of this soup then leave out the noodles. Defrost the soup, cook noodles separately then add when heating the soup up.