Easy Chicken Noodle Soup
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 1
Ingredients
- 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)
Instructions
- Finely dice onion and ginger
- Crush garlic
- Peel pumpkin, carrot and dice
- Wash broccoli and cut into smaller pieces
- Wash and slice mushrooms
- Add oil to a medium saucepan on med-high heat
- Add onion, ginger and garlic to bring to heat together
- Cook for a few minutes until tender, aromatic and onion is translucent
- Add all vegetables and stock
- Bring to the boil, add half the coriander leaves and lower heat
- Simmer for 15 minutes or until vegetables are tender
- Once soup is ready add the tamari and noodles, stir through well and allow noodles to soften
- Remove from heat and top with remaining coriander leaves and spring onions
- Serve or store for later
Notes
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.
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.
