Chicken Noodle Soup

Craving comfort food in Winter is normal and nothing quite hits the spot like Chicken Noodle Soup!

Brenda-Janschek-Recipe-Chicken-Noodle-Soup-Soul-Feature.jpg

This is real chicken soup for the soul. Packed with goodness and high on the yumminess scale, your family will soon be lining up for seconds just like mine!

Chicken Soup - lining up

This soup is perfect for dinner or packed to take to work or school for lunch.

The recipe calls for chicken broth which I’m always making in large batches to have on hand to add to everything I can! Here’s my recipe for Homemade Chicken Broth. 

I’m often asked how to keep the food hot until lunchtime.

Well, it’s as easy as 1, 2, 3:

  1. Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
  2. Heat up the food
  3. Pour out the hot water  add the warmed up food into the container,  then pop the lid on immediately.

My fave insulated jars which have lasted me years I got from Biome:

Biome Insulated Jars
In these containers I pack soups, pastas, any hot meals and also cold salads.

Goodbyn Insulated Food Jar 12oz 350ml – Blue
I like this smaller size option to keep things cool like yoghurt, granola and fruit, overnight oats or to keep things warm like the chicken nuggets or smaller serves of things like soup, stew, pasta.

If you’re looking for more lunch inspiration, take a look at my new recipe ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favourite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Extra virgin olive oil or coconut oil
Chicken stock
Udon noodles
Parsley

Chicken Noodle Soup

Brenda Janschek
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 5

Ingredients
  

  • 1 tablespoon extra virgin olive oil or coconut oil
  • 2 large carrots chopped
  • 2 celery sticks finely chopped
  • 1 brown onion chopped
  • 1 corn on the cob kernels removed
  • 3 cloves garlic finely chopped
  • 2 litres of homemade chicken broth
  • 400 grams cooked chicken
  • 200 grams soba noodles or you can use vermecilli or udon noodles
  • 2 large mushrooms chopped
  • 1 large zucchini chopped
  • 5 kale leaves chopped
  • 1/2 cup parsley chopped
  • 2 - 3 tablespoons lemon juice

Instructions
 

  • Heat oil in large pot over medium heat.
  • Add carrot, celery, onion and corn and cook for 5 minutes, until vegetables are softened.
  • Add garlic and saute for 1 minute.
  • Add the chicken broth and cooked chicken and bring to the boil. Simmer for 5 minutes.
  • Add soba noodles, zucchini and mushroom and simmer for another 3 minutes (10 minutes for udon noodles and pop zucchini, mushroom and kale in the last 3 minutes)
  • Add parsley and lemon juice and stir through.
  • Serve in bowls topped with parsley and season to taste.

Notes

Before I started making the soup, I popped a stack of chicken wings/legs into the oven to roast with a bit of olive oil and salt and pepper and cooked for 45 minutes. Some were used for lunchboxes, and the rest I shredded the meat off the bones and used that for the soup.

Other soup recipes you might like:

Pea and Ham Soup

Spinach, Lentil and Lemon Soup

Indian, Cauliflower, Potato and Mung Dhal Soup

Cauliflower and Potato Soup

Slow Cooked Lamb Shank and Barley Soup with Gremolata

Pumpkin and Root Vegetable Soup

Home-made Miso Ramen

 

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