Have you ever heard of the old remedy for colds and flus..….Chicken Noodle Soup? Well, research shows that hot soup does in fact raise the temperature in your nose and throat, which wards off unwanted viruses that can only live in cool and dry places. Always watch out for soups when eating out. I find people tend to order soup thinking they are being healthy and completely unaware that the soup maybe high in calories, cream or salt. Always ask your server for more details on ingredients. You can’t beat home-made chicken soup for a real therapeutic treat and the protein content in the chicken (always chose organic) helps ward off viruses. Make a large batch and freeze it in case of emergencies over the Winter months. Please remember that packet or canned soup does not have the same nutrition content. Try out my delicious recipe. Also, if you are heading out for lunch or dinner, try out Wagamama’s delicious Chilli Chicken Ramen dish that will starve off those nasty flus and colds!
1 carrot peeled and chopped
1/2 parsnip, peeled and chopped
1 medium onion, chopped
2 celery sticks , chopped
2 bay leaves, fresh or dried
Pink Himalayan Salt and ground black pepper for seasoning
3 cups of reduced salt chicken stock
1 – 2 chicken breast tenders, diced
80g whole-wheat noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped
Seal chicken breasts in a large pan with coconut oil for 3-4 minutes.
Dice chicken breasts and put aside.
Place a large pot over moderate heat and coconut oil.
Chop and prepare vegetables and add to saucepan.
Add bay leaves and season vegetables.
Add stock to the saucepan and bring to a boil.
Add diced chicken and boil, and then reduce heat back to moderate. Cook chicken 2 minutes and add noodles.
Cook soup for an additional 8 minutes or until noodles are tender and remove soup from the heat.
Add freshly chopped parsley and dill. Remove bay leaves.
If the soup is too thick then add some water until you get the texture you want.