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Chicken Noodle Soup to Nurture Your Immune System

Chicken Noodle Soup to Nurture Your Immune System One Bowl At A Time. Chicken Stock recipe, Asian Chicken Noodle Soup recipe

This soup will give lots of love to your immune system when you’re ill or feeling like you’re about to come down with something. There is lots of easily assimilated protein, nutrients and delicious fresh veggies. You can feel the goodness going in with every mouthful that you take. Chicken Noodle Soup to nurture your immune system, one bowl at a time!


First up, make a stash of Chicken Stock to use later in your soup.

How to make Chicken Stock

  • 1.5-2 organic and/or free-range chicken carcasses
  • 2 chopped carrots 
  • 3 chopped celery stalks (including tops) 
  • 1 onion chopped (optional)
  • Bay leaf & bunch of chopped, flat-leaf parsley
  • 3-5 litres of filtered water (enough to fill a 7-litre stockpot once all the ingredients are in) 

1.    Add all the ingredients into one big stock pot and bring to the boil

2.    Simmer for at least 2 hours or longer if you can. The longer it simmers for, the richer the stock. I often cook mine for about 3-6 hours on a slow simmer – this gets all of the beneficial nutrients out of the bones

3.    Strain and leave to cool overnight (or a few hours) in the refrigerator

4.    Once cooled, skim off most of the fat that has risen to the top

5.    You can reboil at this stage (30 min or so) to further reduce the stock, or put in containers in the fridge or snap lock bags in the freezer. Glass is always preferred over plastic for storage. Pyrex has glass containers that can be used in the freezer or you can use glass jars.

NOTES:

  • Once strained, skimmed and reduced, you usually end up with 2-3 litres to use and/or freeze for later. 
  • You can purchase chicken frames or you can also use chicken bones you have been saving in the freezer that are left over from roast chicken dinners (gives a much richer stock), or you can roast the raw chicken bones in the oven before making the stock too. 
  • You can also save vegetable scraps for the stock as well and store them in the freezer.
  • Save the chopped stalks from any herbs you have left-over from cooking during the week and use those. You can also add other herbs too, such as coriander, if desired.
  • If you want to make less stock, just use one chicken carcass and halve the water.

Chicken Noodle Soup

  • 1.5-2 litres of fresh chicken stock 
  • 500g shredded free-range/organic chicken
  • 6 chopped spring onions 
  • 6-10 chopped shiitake mushrooms (optional) 
  • 2 Shanghai Bok Choy chopped 
  • 1 small head of organic broccoli
  • 1 bunch of coriander (chopped)
  • 1-2 tablespoons of freshly grated ginger 
  • 2-3 teaspoons of fish sauce (optional – could use Tamari or sea salt instead) 
  • Drizzle of sesame oil (optional) 
  • Noodles of your choice – wholegrain preferred
  • Oil for frying

1.    In a saucepan sauté the shiitake mushrooms and ginger with a little oil (coconut is an excellent choice)

2.    Add the chicken stock and bring to the boil

3.    Reduce to a simmer and add the chicken 

4.    Once almost cooked through add the broccoli and bok choy

5.    Cook the noodles (if required) and place in the bottom of bowls ready for serving

6.    Once chicken is cooked add the spring onions, fish sauce/tamari, and coriander (reserving some to sprinkle upon serving)

7.    Remove from heat and stir in a drizzle of sesame oil if desired

8.    Serve over noodles and topped with some chopped coriander

NOTES:

If you’re time poor, grab half/whole roasted free-range chicken from your local supermarket to use in the soup.

You can use other greens such as snow peas, green beans etc. instead of the broccoli

Some great wholegrain noodles are Nutritionist Choice Organic Bifun Brown Rice Noodles or Ayam Brown Rice Noodles

I hope you enjoy this recipe! Let me know if you make it and tag me on socials. Find more recipes here.

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