Chicken Noodle Soup Recipe
Immune Boosting Chicken Noodle Soup
Immune boosting Chicken Noodle Soup Recipe with ginger and garlic tastes so good you would hardly believe it’s considered medicinal.
The 12th century physician and philosopher Maimonides, prescribed herbal baths and chicken soup as remedies for the common cold. 800 years later, researchers have confirmed that he was right. Chicken soup has mild antibiotic and decongestant properties. Comforting and healing - it certainly a winter favourite in my household. Please read my note about chicken stock at the bottom.
Chicken Noodle Soup Recipe Ingredients
- 1,5 litres homemade chicken stock
- 2 carrots, peeled, diced
- 2 stalks celery, finely chopped
- 3 spring onions, chopped
- 5 ml salt
- 2 ml pepper
- 1 tablespoon grated ginger
- 3 cloves crushed garlic
- 150 g mushrooms, thinly sliced
- 50 g raw egg noodles
- 150 g cooked chicken, diced
How to Make Chicken Noodle Soup
- Bring stock to a boil in a large saucepan.
- Add the carrots, celery, spring onions, salt, pepper and ginger and garlic.
- Simmer, covered for 15 minutes.
- Stir in the mushrooms and noodles.
- Add the cooked chicken and simmer for 10 minutes.
- Serve with crusty bread.
By no means are you limited to the ingredients listed above. Experiment with flavours, spices and herbs to come up with your own favourite chicken noodle soup version.
A word about homemade chicken stock: A great soup usually has the basis of a good stock. Homemade shicken stock would require boiling a whole chicken and some vegetables for a long time, extracting the chicken and vegetable flavours into the broth and then flaking off the tender chicken meat into the broth afterwards. This results in a fabulous chicken soup but takes a long time and flaking the chicken meat off the bones is a bit of a fiddly job. Store bought chicken stocks will have flavour additives unless they specify organic, natural stock.
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