Healthy Chicken Noodle Soup
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 8cloves garlic(crushed)
- 2tbsp ginger(finely grated)
- 2small chillies(deseeded and finely chopped)
- 1tsp fresh tumeric(grated; can substitute with 2 tbsp dried)
- 1litre chicken stock(or vegetable, for V option)
- 1litre water
- 500grams chicken breast(or silken tofu, for V option)
- 200grams vermicelli egg noodles(or rice noodles, for GF option)
- 1bunch Coriander
- 4 green onions
- 1cup corn(canned or fresh off the cob)
- 300grams baby spinach leaves
- 3tbsp tamari
Instructions
- 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!
Recipe Notes
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!
