Ginger Chicken Noodle Soup
What else could someone who’s fighting a sickness or healing want to eat than a hug-in-a-bowl? That’s exactly what our Chicken Noodle Soup is😍
Equipment
- Large pot
Ingredients
- 1 medium onion diced
- 2 cloves of garlic minced
- Thumb sized knob of ginger grated (or 3 tsp of minced ginger)
- 1/2 tsp dried turmeric powder or 1/2 tsp of grated fresh turmeric
- 1 large stick of celery diced
- 1 large carrot diced
- 1 medium zucchini diced
- 2 litres of chicken bone broth or stock
- 4 chicken thighs
- 200 g of spaghetti (I used Barilla gluten free spaghetti)
- 2 stalks of parsley including stems, chopped finely
- Salt and pepper
Instructions
- Sauté your diced onion lightly in a large pot with some ghee/butter for a minute, then add the ginger, garlic and turmeric powder - cooking till fragrant.
- Add your diced carrot, celery and zucchini to the pot and sauté for a couple of minutes till softened slightly - seasoning well with salt and pepper.
- Now add all of the broth to the pot and bring up to a boil, before dropping the chicken thighs in.
- Cook on a rolling boil for 10 minutes. You can check that your chicken is fully cooked by making sure that it’s changed colour + hot all the way through and the meat easily separates when pushed against the side of the pot.
- Now add your pasta into the broth and cook as per the packet instructions (generally 7-10 mins).
- Remove the chicken thighs from the pot to pull apart gently with a fork on the side, then return them to the pot.
- Season well with salt and pepper, before adding your parsley at the end. Serve with some crusty buttered bread.
Notes
Note: Some would use bone-in chicken thighs but I prefer boneless for this quick version as it’s less fuss going from pot to plate. Remember, thighs will be a darker colour when cooked than chicken breast is.
Prep note: remove the chicken thighs from the fridge when you start, to bring them closer to room temp in preparation for cooking.