Chicken soup with noodles, herbs and veg
- 40g butter (or 2 tablespoons of olive oil)
- 1-2 onions, chopped
- 1-2 chicken breasts (raw or ready-cooked) or pack of diced chicken pieces
- 1-2 garlic cloves, chopped
- 1-2 celery sticks, chopped
- 1-2 carrots, peeled and chopped
- 1-2 ginger pieces, chopped
- 1 handful chopped green beans, topped and tailed
- 1 handful fresh chopped herbs, including flat leaf parsley, thyme, rosemary and sage (or 1 tspn of each dried)
- 1-2 other vegetables including sweetcorn, mushrooms, spring onions, potatoes, beans etc.
- 1 bay leaf
- 2-4 chicken stock cubes (gluten free) or 900ml frozen homemade stock in a jug of water
- 1 pinch salt and pepper
- 50g rice noodles (Sharwoods® Thai)
- Optional items
- 1/2 lemon
- cream or creme fraiche
Prep:15min › Cook:1hr › Ready in:1hr15min
- Melt butter or oil into a saucepan and saute onions until soft and translucent.
- If chicken pieces are uncooked add to pan next and cook with the onions for a few minutes.
- Add the rest of the veg and herbs to the pan. If you already have cooked chicken pieces (leftovers) add to the pan with the veg.
- In a jug mix the stock cubes with 900ml of water and add to the pan. Add 1-2 more jugs of water to the pan too to cover the meat and veg, (to the amount of soup desired). Put the lid on and bring to the boil.
- When pan is boiling, reduce the heat and simmer for a further 20 to 30 minutes.
- Check the chicken is cooked and shred to pieces using forks, if not already done so.
- To make the soup half-chunky half-smooth, remove half the chicken and veg from the pan and put into a separate bowl.
- Using a hand blender, blend the rest of the contents of the pan til it looks like a smooth soup.
- Return the rest of the shredded chicken and veg to the pan and continue simmering for 5 to 10 minutes.
- Check soup for taste and add salt and pepper seasoning if required.
- In the last 5 minutes of cooking time add the rice noodles to the pan, breaking up long threads into shorter pieces, or follow the packet instructions for cooking your own brand of noodles.
- Once finished, ladle soup into bowls and put a sprig of fresh parsley or coriander on the top. A squirt of lemon into the soup goes down well too.
- You can also add a dollop of cream or creme fraiche to the bowls and blitz lightly with a hand blender before serving.
- BTW, if the soup comes out green it is probably due to the use of too much parsley!
To thicken the soup you can add 1-2 tablespoons of gluten free flour to the mix while simmering.
To make soup creamy, add some cream or creme fraiche to the pan at the end of the cooking process with the heat turned down very low to avoid curdling, and blend. However, this is something I haven't tried myself yet.
Make it healthier
I have labelled this dish as "anti-candida" and "sugar-free", though with noodles you need to check that it is the rice flour type, and not wheat/gluten based. The noodles are optional if you want to leave it out.
A MAY ZING! - 08 Mar 2012
I made this using veg stock and left out the chicken and celery, but the mix of herbs was really nice and everybody loved the soup. It's also a very adaptable recipe, so I will be making this again! - 01 Mar 2012
Very tasty and just perfect to bring back my wife's appetite after a bout of flu. I added a few leafs of baby spinach, a handful of asparagus and a small chilli pepper. Took me longer than 15mins to prepare, but it was worth it! - 31 Dec 2010