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Healthy lifestyle – chicken noodle soup recipe

I’ve been feeling ill recently. Nothing serious, don’t worry (I can sense you were worried) – just a cold. But it’s pretty crap when you have a cold, isn’t it? You feel shocking and you can’t breathe properly and apparently you snore at night (according to Andrew, anyway).

As soon as I feel myself getting a cold I start craving this chicken noodle soup. The recipe is from BBC Good Food, and is really simple and packed full of cold-combating ingredients. It’s also such a comfort food, and has long be believed to cure what ails you by various cultures from European Jewish communities to Korea.

Fresh garlic in this recipe has immune-boosting properties, as well as being an antibacterial and antiviral agent. Fresh ginger helps stimulate perspiration (sexy) which helps cleanse the system and bring down a temperature. The raw spring onion contains organic sulphur compounds and can help combat coughs and phlegm (again, sexy). The red chilli garnish is packed with vitamin C, too. Red chillis actually have more vitamin C than citrus fruits. YEAH! They also unblocked stuffy noses and trigger endorphins to be released into your system, which are the body’s natural pain killer. What’re you waiting for, Fluey Al? Get making this soup now.

Chicken Noodle Soup

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Serves 2

Ingredients

- 900ml good-quality chicken stock
– 1 boneless, skinless chicken breast
– a thumb-sized amount of ginger, peeled and very finely chopped
– 2 garlic cloves, crushed
– 50g rice noodles
– a small tin of sweetcorn, drained
– 4 mushrooms, thinly sliced
– 2 spring onions, shredded (sliced very thinly lengthways)
– 2 tsp soy sauce (go low-sodium, folks)
– handful of basil leaves
– 1 red chilli, thinly sliced

Method

1. Put the chicken stock in a pan and add in the chicken breast, ginger and garlic. Heat up ’til it boils and then turn the heat down, partly cover and leave to simmer for 20 mins.
2. Remove the chicken from the pan and put on a chopping board. Using two forks, pull the chicken apart so it’s all shredded and nice.
3. Return the chicken to the pan, and add in the noodles, sweetcorn, mushrooms, half the spring onions and soy sauce. Simmer until the noodles are soft and slippy – normally takes about 4 minutes.
4. Divide the soup between two bowls and then scatter with the remaining spring onion, basil and chilli. Eat and feel instantly revitalised.

 

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