Sometimes simple is better than fancy, posh, complicated or anything else similar of the sort. Simple is good because it forces you to appreciate all that you have, which sometimes can seem like little, but in a bigger perspective, it is quite a lot. I love this chicken noodle soup recipe as it has abundant flavour from a few simple but powerful ingredients. Just what we need as the colder weather begins to seep in, and we exchange our booty shorts for more comforting and thicker gym leggings.
Egg noodles are made from wheat and egg and contain a good amount of protein and essential amino acids. They are also a good source of many B vitamins (including riboflavin, thiamine, folate and niacin), which helps regulate your appetite and maintain healthy eyes. In addition, they make a great complement to the soup because they sop up liquid well, which ensures you get all the nutrition from the broth too.
This chicken noodle soup can be eaten for breakfast, lunch or dinner or even as a “snack” (I do not classify my eating as snacks; it more goes breakfast 1, breakfast 2, lunch and dinner (and sometimes dinner 2)).
To make this chicken noodle soup paleo, omit noodles, or you could try changing them for potato noodles, which I recently saw in a Chinese shop but have not tried myself and exchange the soy sauce for coconut aminos. Whatever you do, as I always say, opt for homemade stock (I give a good lecture about why you should in this recipe)!
Hearty Chicken Noodle Soup Recipe
Ingredients
- 2 litres chicken stock
- 400 grams chicken breast cooked and shredded
- 350 grams celery sliced
- 200 grams mixed mushrooms sliced
- 300 grams egg noodles
- 2 teaspoons soy sauce
- 1- inch fresh ginger grated
- 1 clove garlic crushed
- ½ teaspoon pink Himalayan salt
- 1 teaspoon black pepper
Instructions
- Pour the chicken stock into a large cooking pot, add the ginger and garlic and bring to a boil.
- Reduce the heat to medium heat and add the chicken breast, celery and mushrooms. Cook for 20 minutes until the vegetables are tender.
- Add the pink Himalayan salt, soy sauce and noodles and cook for a further 3 minutes until the noodles are soft.
- Ladle into bowls, season with black pepper and enjoy!
