NOURISHING CHICKEN NOODLE SOUP
With a twist! If you’re stressed, need rest, and trying not to get sick then you need this nourishing chicken noodle soup. It’s like a warm hug for your nervous system for anybody who needs to slow down and boost their immune health with nourishing ingredients like, shiitake mushrooms, chicken broth, and fresh ginger. I’ve already made it twice this week!
INGREDIENTS (3-4 SERVINGS)
3 chicken breasts
2 celery sticks, diced
1 large carrot, chopped
1 small white onion, diced
2 scallions, chopped
2 garlic cloves, minced
1 inch ginger, minced
1/2 tsp white pepper
1 tsp turmeric
1/2 tsp chilli powder
1 tsp mild curry powder
2 bay leaves
500ml chicken stock
500ml water, plus up to 250ml
75g shiitake mushrooms
1 egg, whisked well
30g frozen sweetcorn
Cooked rice noodles portion, per person
1 tbsp fresh parsley, chopped
01.
Sear chicken breasts for 5 minutes in olive oil, set aside. In the same pan, add celery, carrot, onion, scallions, garlic, and ginger to cook. Add all herbs, spices, stock, and 500ml water. Simmer for 5 minutes.
02.
Add chicken breasts back in the pan and the shiitake mushrooms. Simmer until chicken breast is tender (roughly 30 minutes, topping up with extra water if needed). Then remove the bay leaf and discard. Remove the chicken and shred.
03.
Add shredded chicken back in to the pan with the frozen sweetcorn to cook for 5 minutes. Lastly, add a small amount of the hot liquid from the pan to a bowl with a well whisked egg (in a bowl whisk the egg white really well first and then whisk in the yolk) before dropping it into your soup for extra creaminess! Garnish your soup with parsley, cracked black pepper, and serve with prepared rice noodles.