Nutrition Tip: This version of chicken noodle soup contains turmeric for supporting the bodies’ immune system. For additional fibre, use whole wheat noodles or brown rice noodles (GF option). Wholegrain noodles are a great alternative to white noodles to add extra fibre. More fibre means this soup will keep you fuller for longer.
You can also add a little chilli for heat, if you like a soup with some spice.
|Prep Time||10 minutes|
|Cook Time||20 minutes|
- 8 cloves garlic (crushed)
- 2 tbsp ginger (finely grated)
- 2 small chillies (deseeded and finely chopped)
- 1 tsp fresh tumeric (grated; can substitute with 2 tbsp dried)
- 1 litre chicken stock (or vegetable, for V option)
- 1 litre water
- 500 grams chicken breast (or silken tofu, for V option)
- 200 grams vermicelli egg noodles (or rice noodles, for GF option)
- 1 bunch Coriander
- 4 green onions
- 1 cup corn (canned or fresh off the cob)
- 300 grams baby spinach leaves
- 3 tbsp tamari
- Cut chicken (or tofu) into 2cm x 2cm cubes.
- Combine green onions, garlic, ginger and turmeric in a large saucepan and sauté for 2 mins or until fragrant.
- Add stock and water. Leave to heat up for 5 minutes. Then add chicken, corn and noodles and simmer on low to medium heat for 10 to 12 minutes, or until chicken is cooked through and flavours have infused.
- Add baby spinach and cook for 2 minutes until it wilts. Add tamari and coriander just before serving in deep soup bowls. Slurp slowly!
This recipe was developed by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane-based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast-paced world we live in and she hopes to inspire you to find your own sustainable healthy routine!