“a classic favourite with a twist”
Even those fussy eaters (adults and kids alike) will often love the combination of noodles and chicken in a delicious herb infused broth. Better still, a hearty chicken soup is a known healer, often assisting to break up congestion, reduce inflammation, soothe a sore throat and shorten the duration of the common cold or flu. This version is a family favourite and perfect for a range of dietary needs including low carb, paleo, gluten and dairy free (if you choose to omit the crusty bread and butter, of course). Enjoy!!
what you need
500g leftover roast chicken, shredded
2 tbsp. coconut or olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
2 sticks of celery, chopped
2 large carrots, chopped
300g pumpkin , chopped into small chunks
1 tsp dried mixed herbs or 1 tbsp. fresh thyme, oregano or other Italian herbs
½ bunch parsley, finely chopped
1.5 Litres of chicken bone broth
1 packet kelp noodles or 2 x zucchinis, spiralised
Salt and pepper to taste
what to do
Heat oil in a large saucepan and fry onion, garlic and celery over medium heat until translucent. Add carrots, pumpkin and herbs and continue cooking for a further 5 mins.
Add bone broth and bring to the boil. Turn heat down to simmer and cook for 25 mins until vegetables are tender.
Add noodles, parsley and salt and pepper to taste and cook for a further 5 mins.
Remove from heat and stir in cooked chicken.
Serve hot with crusty sourdough or paleo bread and lashings of butter (if not dairy free).
notes
Instead of leftover roast chicken, bake 500g chicken breasts or chicken thighs (whichever you prefer) at 180°C for approximately 25 mins or until cooked through.
For an added nutritional boost, add a couple of tablespoons of toasted nori flakes or torn up nori sheets. Very high in vitamin C so perfect for helping ward off the winter sniffles.
Before serving, add a dollop of your favourite cashew cheese for an additional flavour hit.
Recipe by Emma H for go natural foods
