Chicken Noodle Soup

Serves: 6-8|Prep: 15 minCook: 90 min

As it gets colder, soup is the perfect tummy filler for the whole family. Chicken Noodle Soup is also my favourite way to use up any leftover or wilting veggies in my fridge (you know the ones!) and a great way to boost everyone’s immune system to avoid coughs and colds. Roasting then shredding a chicken is a great budget-friendly way to get a hit of protein too!

Ingredients

Method

1 brown onion, peeled
4 garlic cloves, peeled
1 leek, roughly chopped
2 cm knob of ginger, peeled and finely sliced
1 cm turmeric root, peeled and finely sliced
3 large carrots, peeled and roughly chopped
1 celery heart, washed and roughly chopped
1 handful fresh parsley stalks
2-3 fresh bay leaves
1 whole organic chicken, rinsed
Sea salt and black pepper
Filtered water
200g wholemeal/rice noodles

1.	Place all ingredients except the noodles into a large saucepan and cover with filtered water. Season with sea salt and pepper. Bring to the boil, then turn the heat down and let simmer on low for about 1 ½ hours.
2.	Strain soup using a large strainer, leaving only the stock. Throw away the herbs but keep the carrots and celery. You can chop them up into smaller pieces. Once the chicken is cool enough to touch, shred it.
3.	Bring the stock back to the boil and add noodles. Continue to boil until the noodles are al dente.
4.	Return the chicken and the vegetables to the pan and simmer on low heat until they are warmed through.
5.	Serve with extra parsley on top.

Tip:

To make it gluten-free, simply use gluten-free pasta or noodles. Serve immediately, store in the fridge for up to 3 days or freeze for up to 4 months.