It’s my go-to soup whenever I feel flat – it makes me feel better instantly.
Are you staying warm! WOW! Is there snow falling somewhere in the Southern Hemisphere? I know there hasn’t been anything on the news but it sure does feel like it doesn’t it?! It gets so icy as soon as it gets dark that all I want to do is cook those belly warming meals that warm you from the inside out. The woolly jumpers have made a resurrection and there are no more bare feet while walking around the tiled floors – ugg boots all the way! I need to stay warm or otherwise I’d hibernate all winter 😉
What makes this a healing chicken noodle soup? I can’t honestly answer that question but I do know I feel better as soon as I have my first bowl. This soup is made as soon as anyone in my family starts feeling lethargic or complaining of not feeling well. It’s a great (and easy) soup to eat no matter if you’re sneezing or stuck in bed. When I was sick at the start of the month, I dosed up on this soup for a couple of days after I started feeling fluey.
This is a great soup for ‘the can’t be bothereds’. You know what I mean, you get home from work and you’re thinking about cooking a stew or pie to get you feeling warm and toasty but they take so long and you’re hungry now! This soup can be on the table in 10-15 minutes, with everything already prepared over the weekend or store bought. The whole family will love this especially served with fresh bread and butter.
In this recipe I’ll show you how easy it is to poach your own chicken which shreds perfectly and stays super moist (see photo below). If you have time to make your own chicken and vegetable stock over the weekend, you will not be disappointed. The flavours are truly amazing and unlike anything you’ve ever tasted. I know we sometimes never have enough time in the day to make stock so please see my TIPS for making this soup using store bought produce which works out perfectly too.
TIPS:
Using a store bought roast chicken is a great cheat for this soup. Leftovers from last night roast chicken are also great – the flavours from the roast add an extra dimension to the soup.
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Store bought chicken and vegetable stock are perfectly fine.
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Use any macaroni, pasta or noodles the whole family loves.
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Add fresh chopped chilli for an extra kick.
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For an Asian flair, add 1 teaspoon of light soy sauce, slices of fresh ginger, coriander and finely sliced spring onions – yumm!
INGREDIENTS:
POACHED CHICKEN:
1 chicken breast (400 grams), cut in half lengthways
2 cups chicken stock
CHICKEN NOODLE SOUP:
½ cup rice noodles (or noodles of your choice)
2 cups chicken stock
1 cup vegetable stock
Frozen spinach, 2 cubes (I use Logan Farms frozen spinach portions)
1 garlic clove, peeled and grated
METHOD:
POACHED CHICKEN:
Bring to boil the chicken stock and chicken breast in a saucepan.
Once boiled, remove the saucepan immediately from the heat. Allow the chicken to stand in the stock for 15 minutes.
Remove the chicken and cover with foil until cool enough to shred, about 10-15 minutes.
Use two forks to shred the chicken. Set aside, under foil, until needed. The chicken should be cooked through, be very moist and full of flavour from the stock.
CHICKEN NOODLE SOUP:
Using the same saucepan you used for the poached chicken, bring it back to a boil.
Pour in noodles. Cook following packet instructions. Drain and set aside until needed.
In a separate saucepan, add the stocks, spinach and garlic. Bring to the boil then remove from heat.
In a large bowl, place some noodles, top with shredded chicken and pour over the soup.
Enjoy immediately with your favourite fresh bread or toast.
Miss Food Fairy 
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