Easy Chicken Noodle Soup

Chicken Noodle Soup | Nadia Felsch

Easy Chicken Noodle Soup
Prep time
Cook time
Total time
yield: 1
  • ¼ small red onion
  • 1 tablespoon fresh ginger
  • 1 medium garlic clove
  • ½ cup pumpkin
  • ½ cup carrot
  • ½ cup broccoli
  • 5 mushrooms
  • 1 tablespoon olive oil
  • 400mL quality chicken stock
  • 2 tablespoons fresh coriander leaves
  • ½ tablespoon tamari
  • ½ cup quality vermicelli rice noodles
  • 1 tablespoon spring onions (green part only)
  1. Finely dice onion and ginger
  2. Crush garlic
  3. Peel pumpkin, carrot and dice
  4. Wash broccoli and cut into smaller pieces
  5. Wash and slice mushrooms
  6. Add oil to a medium saucepan on med-high heat
  7. Add onion, ginger and garlic to bring to heat together
  8. Cook for a few minutes until tender, aromatic and onion is translucent
  9. Add all vegetables and stock
  10. Bring to the boil, add half the coriander leaves and lower heat
  11. Simmer for 15 minutes or until vegetables are tender
  12. Once soup is ready add the tamari and noodles, stir through well and allow noodles to soften
  13. Remove from heat and top with remaining coriander leaves and spring onions
  14. Serve or store for later
Soothing, nourishing and simple too. Ready in no time at all and the perfect weekday lunch or dinner.

The inclusion of chicken is via a quality stock however feel free to also use shredded real chicken in this recipe.

VEGETARIANS - simply substitute with vegetable stock.

TAMARI - a gluten-free, less refined version of soy sauce, readily available in stores.

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