Golden Chicken Noodle Soup
I absolutely love this soup to help nurse pesky colds. There is nothing quite like a warm bowl of soup to make you feel better. This soup is packed with feel-good boosters such as turmeric, ginger, garlic, carrot, and greens. This soup is also great way to use up leftover chicken, but feel free to omit if you don’t have or eat chicken, the chickpeas alone are a good source of plant protein. The coconut milk makes the soup creamy and the lime brings out a nice zing!
Serves 4, takes 30mins
Ingredients:
400 grams of soffritto mix
200 grams of greens such as kale or cavolo nero
Leftover roast chicken (bones removed) or x2 fresh chicken breasts
1L chicken or vegetable stock
1 can of chickpeas, drained
1 can of coconut milk
2 bundles of noodles of your choice
2 teaspoons of ground turmeric
1 teaspoon of ground pepper
1 teaspoon of dried chilli flakes
1 teaspoon ground coriander
1 teaspoon of ground cumin
2 tablespoons of olive oil
2 garlic cloves, minced
Thumb of ginger, grated
Juice and zest of 1 lime
Optionl to top with fresh herbs such as mint, basil and/or coriander
Salt to taste
Method:
Heat 2 tablespoon of olive oil in large pot over a medium heat.
Add chilli flakes, garlic, ginger and soffritto mix to pot. Cook until softened about 5 minutes.
Add the turmeric, ground coriander and cumin.
Add 1L of stock to pot. Bring to the boil, then turn down to a medium simmer.
Add the *chicken*, chickpeas, greens and coconut milk to the pot. Let simmer for 15 minutes with the lid off.
Meanwhile, cook the noodles in a separate pot as per the label instructions. Once the noodles are cooked, drain away water and add to the soup pot.
In the last 5 minutes add the lime zest and juice.
Divide soup into 4 bowls to serve. Top with fresh herbs if you wish and enjoy!
*If using fresh chicken breasts instead of leftover chicken - add to pot whole and simmer for 15 minutes or until the chicken is cooked through. Remove cooked chicken from pot and shred with a fork. Add back to the pot.*
