Chicken noodle soup is almost every kid and big kid’s favourite due to its amazing restorative qualities. This easy recipe, which comes from my new book called Supercharged Food for Kids, provides delicious and quick results without having to slave over a hot stove for hours. Not to mention the slurpability factor, which is just out of this world. The trick to making the best-tasting chicken noodle soup is to use good-quality ingredients and if you have homemade stock on hand, that’s even better.
Serves: 3–4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 packet brown rice noodles
- 1 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 4 fresh celery leaves, torn
- 3 celery sticks, sliced
- ¾ cup carrot, sliced
- 2 tbsp dried parsley
- 1 bay leaf
- ½ tsp thyme
- Celtic sea salt, to taste
- Freshly cracked black pepper
- 2 chicken breasts, roughly chopped
- 1 head broccoli, roughly chopped
- ½ cauliflower head, roughly chopped
- 1 cup chopped green beans
- 5 cups homemade chicken stock
- 1 tbsp tamari
- 1 tbsp apple cider vinegar
Method
- Cook noodles as per directions so they are al dente.
- Heat oil in frypan, add onion and sauté until brown.
- Add celery, carrot and herbs and sauté for a further 3 mins, then season with salt and pepper.
- Add chicken and sauté for 4 mins stirring often.
- Add broccoli, cauliflower, green beans, stock, tamari and apple cider vinegar. Bring to boil, then reduce and simmer for 20 mins.
- Just before serving soup, add noodles to pot and stir to separate.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
