Recipe: Nourishing Chicken Noodle Soup

Words: Fiona Herron                                                                             Photo: Chris Herron
 
Right now – after physical distancing and hand-washing – boosting your immune system is perhaps the most important thing you can do to keep yourself healthy and happy. Since the 12th-century, chicken broth has been used specifically for this purpose – a remedy for colds as well as mitigating the impact of infectious diseases.
 
All of the ingredients in this broth contribute to the nourishing and anti-inflammatory properties it holds. For example, the apple cider vinegar helps extract minerals (especially calcium and magnesium) from the chicken bones and allows them to be readily available. And, being high in gelatine, the broth helps heal the gut.

Daily we are learning more and more about the importance of the brain/gut connection and if you struggle with anxiety, nourishing your gut can help calm you. This recipe makes a lot so there is plenty of left-over broth. I freeze cup-size portions in jars (lots of recipes require broth) and I also make a few jars of Galaretka (it’s a Polish thing – weird, but so delicious – look it up!) for lunches.

Ingredients: Use organic where possible and always use trusted brands
 
Broth:
– 6 to 8 chicken legs (skin removed)
– 4 stalks of celery (chopped)
– 6 to 8 carrots(chopped)
– 1 large onion (chopped)
– 1 tablespoon apple cider vinegar
– 2 bay leaves
– 1/2 teaspoon black peppercorns
– pink Himalayan rock salt to taste
– filtered water

Noodle soup:
– a few branches of kale thinly sliced
– egg noodles (optional) (follow directions on packet to prepare)
– coriander (chopped)
– cracked pepper to taste
 
Method:
To make the broth:
1.    Place all ingredients in the slow cooker (or pot if using stovetop) – if you don’t already, I highly recommend purchasing a slow cooker – they are in-expensive and coming into winter you will really gain the benefits
2.    Fill with water to about 2cm from top of pot
3.    Cook for 8 to 12 hours (keep the water topped up)
4.    Once done pull meat from bones (discard bones) and strain broth if desired

To “build” the soup:
1.    place thinly sliced raw kale in the bottom of the bowl
2.    place prepared egg noodles on top (optional – just as delicious without)
3.    next, place some of the chicken and vegetables
4.    scoop enough broth to just cover everything
5.    top with fresh chopped coriander and cracked pepper if desired
6.    enjoy and be nourished
 
Nutrition 1 cup (250ml) broth approx. only:
Energy – 350 kJ
Protein – 22.68g
Fat – 3.55g
Carbohydrate – 4.84g