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Immune-boosting Chicken Noodle Soup

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Under the weather? Need some comfort? This is chicken noodle soup for the soul, but also has some special ingredients, such as kale, turmeric, ginger and garlic, that are rich in vitamins and anti-inflammatory properties. Soup is also a great way to boost your hydration levels when you’re feeling rundown. Oh, and there’s noodles, so what’s not to love?

WATCH THIS RECIPE

Immune-boosting Chicken Noodle Soup

PREP TIME
15 minutes
COOK TIME
40 minutes
SERVES
4
Ingredients

1 tbsp olive oil

4 x skinless chicken thigh cutlets, excess fat trimmed

sea salt flakes

1 onion, finely chopped

1 tbsp finely grated ginger

2 garlic cloves, finely chopped

2 tsp finely grated fresh turmeric

1 long red chilli, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

750ml (3 cups) salt-reduced or homemade chicken stock

150g (5 oz) dried egg noodles

1 large bunch broccolini, trimmed, cut into 3cm (just over 1”) lengths, stems halved

100g (3.5 oz) trimmed kale, coarsely chopped

ground white pepper, to taste

2 cups trimmed bean sprouts, to serve

chopped cashew nuts, to serve

Steps
Step 1

Heat the oil in a large saucepan or casserole dish over high heat. Season both sides of the chicken thighs with sea salt, then add to the hot oil. Cook the chicken pieces for 2-3 minutes on each side until they’ve started to turn golden. Carefully remove chicken from the pan and transfer to a plate.

Step 2

Reduce heat to medium, then add the onion and cook, stirring, for 5 minutes or until softened. Add ginger, garlic, ginger, turmeric, chilli and spices and cook, stirring, for 2-3 minutes or until fragrant.

Step 3

Add a cup of chicken stock and deglaze the pan, scraping up all those delicious golden bits of flavour. Return the chicken to the pan, followed by the rest of the chicken stock. Top up with a further 2 cups (500ml) of water and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Carefully remove chicken and transfer to a clean board. Slice and shred the chicken.

Step 4

Meanwhile, cook the noodles in a large saucepan of boiling water following packet instructions. Drain and toss the noodles with sesame oil. Divide among serving bowls.

Step 5

Remove the chicken from the soup and finely slice. Return the shredded chicken to the broth, as well as the broccolini and kale. Simmer with the lid off for a further 5 minutes, or until broccolini is tender and kale has wilted. Season to taste with sea salt and pepper. To serve, ladle the hot soup over the noodles and top with bean sprouts and a sprinkle of chopped cashew nuts.

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What our customers say

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5 out of 5 stars (based on 6 reviews)
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Molien
September 7, 2022

So aromatic and delicious!

Just made it. Though, I thought we had chilli but there weren’t any. So, used chilli flakes instead.

Then, my son decides to remove one chicken thigh for himself to cook later.

Anyways, it still came out yumscious. Needing the immune boost.

Thank you Marion for your simple and easy dishes! Love them.

Much love from PNG. ❤️🇵🇬

Sherry
July 19, 2022

Loving it

I love watching the videos before I cook as all the little tips help have cooked a few dishes all were great have a lot to more to try yet ,have learnt a lot about cooking Asian food thank you

George
July 18, 2022

Full Bodied Soup

This was absolutely beautiful. Packed full of flavours. So good, I ate about half of the batch in one sitting.

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