Chicken noodle soup

Chicken noodle soup feels and taste like coming home. It’s one of my winter favourite soups. Often in Asia, we make this when someone isn’t well because it’s so nourishing, healing, warm and gentle to your gut.

Ginger is so beautiful and warm. It is also great for your digestive health.

Turmeric is soothing and healing. It helps reduce inflammation.

Organic miso paste contains a great source of probiotic from fermented soy beans. It helps to support your immune function. I choose organic as I want to make sure there is no additives such as MSG.

Mushrooms are a great natural source of Vitamin D. They also have immune modulating nutrients. Mushrooms support your gut health and are prebiotic which helps gut bacterias to thrive.

Leafly greens are beneficial to support our immune system; they are rich of calcium, antioxidant and fibres. They are the superstars of food. Choose greens that are in winter season as they are in season for reasons to help you thrive in winter.

Organic chicken is rich in beautiful animal protein and B6. I use the whole chicken as it gives me both broth and meat. The broth is great for digestion, gut and immune health. it gives you gelatine which is great for anti-ageing.

Recipe for chicken noodle soup

Ingredients

2 litres of water

3 turmeric roots, bruised

2 brown onions, sliced

4 tbsp fresh ginger, thinly sliced

5 celery stalks, diced (I prefer organic celery or homegrown to avoid pesticides)

2 tbsp organic miso paste (white)

4 tbsp tamari soy sauce or Bragg

1 tsp salt

2 cubes organic vegetable stock

1 whole medium organic chicken

4 handfuls shereded cabbage

3-5 carrots, cubed

2 handfuls of kale or greens of your choice

2 handfuls of frozen peas

2-3 handfuls of mixed mushrooms

A pack of vermicelli rice noodles

Chilli oil (optional)

MethoD

  1. Add water, onion, ginger , turmeric, celery, veg stock, salt and chicken in a large stock pot. Bring it to boil and reduce heat to simmer for 30 minutes or so until the chicken is cooked.

  2. Once cooked, take the chicken out and rest on a big plate to cool down so you can shred it later on. Once you have shred the chicken, put the bone back into the pot for more flavour.

  3. Add soy sauce, greens, carrots, mushrooms and peas. Cook until the vegetables are ready, approx. 5 minutes

  4. Cook noodles in the broth according to packet instructions, or cook separately. Drain and place in a bowl.

  5. Add shredded chicken into the bowl on top of the noodles, then pour the broth and vegetables over them.

  6. Garnish it with spring onion and chilli oil if using.

  7. Taste and adjust seasoning.

You can serve it with cooked and cooled rice instead of noodles if you have cooked rice lying around in the fridge. This is a great resistant starch to help feed your gut bacteria and to control your blood sugar levels. When you have enough and vibrant gut bacteria, your immune system will improve, as well as you mood and your sleep. It’s so important to pay attention to what feeds your gut microbiome.

Enjoy !

Pit XX

Pitsinee Chaisarn