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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.