Recovery Chicken ‘Noodle’ Soup

Recovery Chicken ‘Noodle’ Soup

We make a batch of this at the start of most weeks - and definitely when anyone is under the weather.

We make broth from Sunday’s roast and add the leftover chicken into the soup. The noodles here are spiralized courgette. It is the most comforting thing I know of in a bowl - especially if you’re not feeling 100%. The more broth you add the better it is.

Ingredients

1 tablespoon coconut oil

4 garlic cloves, peeled and minced

1 large yellow onion, peeled and chopped

1 teaspoon ground turmeric

2 large sweet potatoes, peeled and chopped

4 large carrots, peeled and chopped OR the straight end of a butternut squash, peeled and chopped (or a combination of both)

4 stalks of celery, chopped

2 bay leaves

1.5 litres bone broth (I prefer chicken bone broth for this soup and use this recipe)

2 cups chopped or shredded cooked chicken

Handful fresh herbs (parsley and coriander work well, also basil or chives - or use what you have)

1/4 teaspoon sea salt or pink Himalayan salt

Black pepper to taste

2 courgettes. Ends cut off and spiralized into ‘noodles’. You could also chop them into thin ribbons but a spiralizer works best.

Instructions

Melt coconut oil in a large pot over a medium heat. Add onion and fry until softening, translucent and just beginning to caramelise slightly (don’t brown or burn it).

Add garlic, celery and turmeric and stir through. Fry for a few minutes.

Add sweet potatoes, carrots or butternut squash (or a combination of all three) and combine everything. Fry on a low-medium heat for a few minutes. Add bay leaves and cook for another 10 minutes. Add extra coconut oil of the mixture starts to become dry.

Add broth, chicken, salt and pepper. Make sure there is enough broth to cover the vegetables really well - the more broth the better here. Bring to a boil, cover then simmer gently for 30 minutes (until vegetables are cooked through).

Remove from the heat. Add fresh herbs and stir through.

Then stir through the courgette noodles. Place the lid back on, keep pan off the heat and leave to stand for 5 minutes, just to soften the courgette noodles slightly.

You can stir through additional herbs at the end, or I like to stir through thinly chopped raw black kale, curly kale, chard or other greens when serving (the final photo below shows this).