Chicken soup is excellent for illness and cold recovery. Unfortunately, we’ve fallen into the habit of opting for anything we can make in a pinch or have on hand… including the canned stuff. Yes, it tastes good but when there’s a virus to combat, you want to do all you can and using certain ingredients in a chicken soup can help with that. In this soup, garlic, ginger, and lemon are our illness and cold recovery boosters.Got a cold? Here's your Chicken Soup recipe -> Click To Tweet
284g flat egg noodles
3 boneless and skinless chicken breast halves
3 garlic cloves, minced
3 ribs of celery, chopped
300g chopped baby carrots
900ml reduced sodium chicken broth, preferably organic
1 small onion, diced
1 lemon, quartered
2 tablespoons grated fresh ginger
1 tablespoon soy sauce
Juice of 1 lemon
For the chicken, begin by preheating your oven to 190 degrees C. As the oven is heating up, drizzle about a tablespoon of olive oil in a glass baking dish. Then, rinse the chicken, pat dry and season both sides with salt and black pepper. Once that is done:
- Place into the baking dish with the quartered lemon.
- Bake for 30 minutes or until the internal temperature reaches a safe 175 degrees C.
Meanwhile, grab a 2-litre soup pot and add 2 tablespoons of olive oil to the pot. Heat the oil over medium. When it starts to sizzle, add the celery and carrots. Cook while stirring for 4-5 minutes or until they start to soften and develop some colour. Follow by adding the onion, minced garlic, and ginger. Then, continue to cook while stirring for a few additional minutes or until fragrant.
Once that is done, pour the broth into the pot. When the broth is in, scrape to release any flavor bits collected at the bottom of the pot. After that, fill the pot the rest of the way with water. At this point, increase the heat to high to bring the broth to a boil then reduce to a simmer.
Now, all you do is add the soy sauce, a generous pinch of salt and black pepper. Stir that in, cover and leave the broth and veggies to simmer for 1 hour. As that simmers, cut the roasted chicken in cubes before setting it aside.
After the soup has had time to simmer, it’s time to wrap things up so you can eat. To do that:
- Return the broth to a boil.
- Add the egg noodles and cook according to the packaging instructions (or until al dente).
- Transfer the chicken to the pot with the lemon juice. Stir.
- Ladle into bowls.