Chicken Noodle Soup
Chicken Noodle Soup
Serve: 4
Ingredients:
- 120g vermicelli noodles, cooked and drained
- 1 tbsp olive oil
- 1 leek, diced
- 1 medium carrot, diced
- 2 stalks celery, diced
- 2 garlic cloves, minced
- ¼ bunch parsley, stalks and leaves separated, chopped
- 1 tsp ground turmeric
- 4 cups salt reduced chicken stock
- 400g chicken breast
- ½ head broccoli, chopped
- Salt & black pepper, to taste
Other:
1 lemon, sliced
Chilli oil
Method:
- Heat the olive oil in a large saucepan over a medium high heat. Add the leek, celery, carrot, garlic, parsley stalks and turmeric.
- Cook until the vegetables begin to soften.
- Add the chicken stock and bring to the boil.
- Once boiling, add chicken breasts.
- Cover with a lid and reduce the heat to a simmer.
- Cook for 15-20 minutes until the chicken is cooked through.
- Remove the chicken and allow the chicken to cool.
- Add broccoli and cook for a few minutes.
- Shred the chicken and return to the saucepan.
- Season with salt and pepper and cook for 2-3 minutes.
- Remove from heat.
- To serve, divide noodles into bowls and pour in the soup.
- Top with chopped parsley leaves and lemon slices.
- Drizzle chilli oil if desired!
Macros per serve
Cals 305
Protein 38g
Fat 7g
Carbs 27.5g
Fibre 7g
Health Benefits of Ingredients
Chicken Breast: High-quality lean protein for muscle repair & satiety. Low in fat, rich in B vitamins & selenium.
Vermicelli Noodles: Source of carbohydrates for energy. Low in fat, light on digestion.
Leek, Carrot, Celery & Broccoli: High in vitamins A, C, K, fibre & antioxidants for immune & digestive support. Adds volume and nutrients to soup.
Garlic & Turmeric: Antioxidant & anti-inflammatory compounds for heart and immune support. Turmeric contains curcumin for anti-inflammatory properties
Olive Oil: Monounsaturated fats for heart health. Enhances absorption of fat-soluble vitamins.
Parsley & Lemon: Vitamins C & K for antioxidant & bone support. Lemon adds flavour with minimal calories.