recipes May 26, 2021

Easy Chicken Noodle Soup

Recently I was hit with a stomach bug and all my body was craving was a bowl of chicken soup, but I didn’t want just any soup, I wanted to create one with all of the ingredients I knew would support my body to fight off this bug. So not only is this recipe incredibly nourishing and super duper tasty, but when you feel crappy the last thing you want is a soup recipe that's complicated and takes a lot of effort, so naturally, this easy chicken noodle soup recipe is neither of those things.

There’s no need to simmer away for 24 hours creating a broth from scratch, because although that would be great, when you feel crap you just want to whip something up and get into your body ASAP. We don’t even bother doing the chopping by hand here, simply throw it in the food processor to do it for you.

There’s a few things I want to point out with this recipe:

  • Mushrooms, particularly shiitake, are fantastic for supporting the immune system. If you can put your mushrooms out in the UV (gill side up) for 10-15 minutes before getting started then that's a great way to supercharge the dish and increase vitamin D!⁠⁠ Although you may lose some of the Vitamin D when cooking, using a low heat and adding lemon juice can help retain it.

  • Garlic is great for it’s antimicrobial properties so go as heavy as you can - if you’re feeling a bit under the weather it’s likely you’re not going anywhere so the garlic breath shouldn’t be a problem ;)

  • Turmeric is incredible as an anti-inflammatory ingredient. The active component of turmeric, curcumin, is best absorbed with black pepper so don’t forget to add the seasoning.

  • If you have a homemade bone broth to use then fab, if not don’t feel guilty for buying a good quality one because minimal effort should be involved in making this soup. For a vegetarian or vegan substitute use a veggie or mushroom broth.

  • Whilst chicken is the traditional choice of protein for an immune supporting soup like this it can be replaced with fish, tempeh, tofu or legumes if desired.

  • Feel free to add in any leafy greens you might have in the fridge when you add the shredded chicken and noodles in.

Serves 4


1 x onion⁠
6-8 x garlic cloves⁠⁠
2 x carrots⁠⁠
200g (or 2 x punnet) shiitake mushroom (or any kind of mushroom)⁠⁠
1 tablespoon grated ginger⁠⁠
2 teaspoons grated turmeric (or 1 teaspoon ground)⁠⁠
6 cups chicken bone broth (or any broth)⁠⁠
2 x chicken breasts⁠⁠
135g (or 1/2 packet) soba noodles⁠⁠
1 x lemon⁠⁠


Throw the onion, garlic, carrots and mushrooms in your food processor to chop down into a small but rough dice. Place a soup pot on medium heat and add the veggies, followed by the ginger, turmeric and a good pinch of pepper. Cook down for 10 minutes or until starting to get some colour. Any browning on the bottom of the pot is great for added flavour!⁠⁠
Next add the broth and chicken breasts. Turn the heat to low and cook for approx 20 minutes or until the breasts are just cooked through. Remove them from the soup and shred the breast (if your food processor allows, shred it in there). Add the shredded chicken back to the soup and cut or break the noodles into 3cm lengths straight into the soup.⁠⁠
Simmer for another 3-4 minutes, divide between bowls, squeeze over lemon juice, season and top with any fresh herbs you have on hand, then devour.


Looking for some other nourishing recipes to help support your immune system? Try these favourites below:


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