CHICKEN NOODLE SOUP

Written By Marion Colledge

Autumn is soup time! I love pretty much any soup but a particular family favourite in our house is this chicken noodle soup.


I often make this using the chicken leftovers after we’ve had a Sunday roast. Use the carcass and bones with some onion, garlic, ginger, leeks, carrots, peppercorns and a couple of cloves to make a fragrant broth. Strain and add some optional mirin and soy sauce for extra flavour and spice it up with some chillies or chilli sauce.


Then add any or all of the following:

  • Noodles - cook these separately (I prefer buckwheat soba noodles)

  • Leftover chicken pieces

  • Greens such as spinach, chard or kale

  • Finely sliced mushrooms, carrots and any other vegetables you fancy

  • Hard boiled eggs cut in half

  • Gyoza - these are very much optional but the kids love them


This recipe contains lots of anti-inflammatory, immune-boosting, gut-friendly goodness.

Marion Colledge
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