Chicken Noodle Soup

Recipe by Marianne Harold

Chicken Noodle Soup is  an old favourite for boosting the immune system as the weather becomes cooler, or when you simply want comfort food.  This is my version which is a nutritional upgrade.    With the onset of the cooler drier weather it is beneficial to adopt a diet that has warming and nourishing properties and nutrients that support the body’s wellbeing and immunity. In addition, by choosing seasonal foods it  means they will also be fresher and full of vitamins and minerals needed for overall health.

It contains some immune boosting nutrients including:

• Ginger – which is a potent detoxifying and antiviral herb that helps the body get rid of toxins, stimulates circulation and reduces mucous production.
• Garlic – is regarded as a natural antibiotic and antiviral for the body.
• Mushrooms – high in antiviral Vitamin D.
• Chilli – is very high in Vitamin C and if you like a bit of heat add more than one of these.
• Bone broth – is packed with minerals and protein (collagen, glycine, proline and glutamine) which supports good gut health – the seat of 80% of our immune system!

Ingredients:

1 cup sliced dried mushrooms or 1 cup of fresh mushrooms (include a variety if possible).
2/3 packet of soba noodles (ensure they are made from 100% buckwheat and wheat free) or rice noodles
3 teaspoons of coconut or macadamia nut oil
450gm skinless, boneless chicken thighs, cut into 1.25cm (1/2 inch) slices
2 medium sized carrots, julienned
2 cloves garlic, crushed (spray free)

3cm knob of fresh ginger, peeled and finely chopped
3 spring onions, white and green parts, thinly sliced
1 red chilli, thinly sliced
1+1/2 teaspoons Chinese five spice powder & 1 teaspoon of turmeric powder
3 tablespoons of tamari
Himalayan salt to taste
5 cups of homemade chicken stock or bone broth
6 baby bok choy, roughly chopped
2 tablespoons wakame flakes (optional)
medium bunch of fresh coriander, chopped

Method:

• Place mushrooms in a bowl, cover with cold water and soak until softened for about 30 minutes. Drain, reserving soaking water.
• In large saucepan, prepare soba noodles according to package directions. Drain and rinse under cold water.  Set aside.
• Return pan to stove and heat oil over medium heat.
• Add chicken and cook until no longer pink, about 6 minutes.
• Stir in carrot, garlic, ginger, spring onions, chilli, ginger, tamari, five spice powder, turmeric and salt.
• Cook for 2 minutes.
• Pour in stock and 1 cup mushroom soaking liquid (if using dried mushrooms).
• Bring to a simmer and then stir in mushrooms, bok choy and wakame flakes, if using.
• Heat for 2 minutes.
• Stir in soba noodles.
• Divide soup among serving bowls and garnish with fresh coriander.