A few weeks ago Hubby and I were struck down by a nasty parasite and on the first week of our holidays too! It was seriously shitty; all puns intended. After a few short stints in hospital to get fluids and days without eating; we slowly started to gain our strength and appetite back.
I always have a nostalgic memory of eating chicken noodle soup when illness strikes and I love the idea that one day when my two babes look back on their childhood, chicken soup will fill them with that sense of nostalgia as well.
It’s a very simple soup, but I included lots of herbs and spices that are healing and anti-inflammatory; to be gentle and healing on our gut and oh so yummy. The tribe loved the soup and it was pretty much all we slurped on for a few days.
- Olive oil
- 4 carrots
- 6 sticks celery
- 2 zucchinis
- 6 organic chicken thighs ** or whole chicken
- 2L – 3L Vegetable stock paste and water (or stock)
- Turmeric powder
- Ginger powder
- Cumin seeds powder
- Fresh herbs (basil, parsley, rosemary & sage)
- Soba Buckwheat Noodles
**If you can get thighs with bones it is even more delicious and nutritious!
I have trouble digesting onion and garlic, however if these agree with you, feel free to add them in.
Dice the vegetables into small cubes and place in pot and drizzle over some olive oil. Cook vegetables for 5-10minutes, until they are soft and caramelised.
Sprinkle in the turmeric, ginger, cumin powders and cook out the spices for a few minutes. Then throw in the fresh herbs followed by the chicken breasts; making sure to evenly brown all the chicken.
Cover the chicken with the stock paste and water (or stock/powder/cubes) and bring to the boil. Reduce and simmer for 2 – 3 hours. Less if you are hungry or more if you have the time.
Before serving add in some more fresh basil leaves and then the soba noodles. Bring back up to boil for 4 minutes.
Serve with sourdough or bread of choice. Enjoy.
This post was originally published on The Merge Journal.