GReat Nutrition’s  Classic Noodle Soup

There’s nothing like a hot bowl of chicken noodle soup on a rainy day or when you’re feeling under the weather. The soup’s steam helps relieve congestion and the warm broth coats a sore throat, but whether that comforting chicken noodle soup is actually healthy depends on the ingredients in the bowl. If you make your own soup with fresh ingredients, you can have a chicken noodle soup full of flavour and nutrients. The main benefit comes from the stock which contains minerals in a form the body can absorb easily- not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals when the stock is home make of course.  These minerals along with the gelatine found in stock can help to boost the immune system, aid digestion and enhance the way our bodies use protein.

Ingredients.

1 medium chicken

5 pints of water

4 carrots coarsely chopped

4 sticks of celery coarsely chopped

1 unpeeled onion, quartered

2 large garlic clove

1 tbsp.Marigold Swiss Vegetable Bouillon Powder Reduced Salt

1 chicken stock cube

1 teaspoon whole black peppercorns

1 large bay leaf

6 parsley sprigs

2 thyme sprigs

Pinch sea salt

To make chicken noodle soup use either thin rice or egg noodles

¼ cup finely chopped flat leaf parsley. 

In a large stockpot combine the chicken, water, chopped carrots, celery, onion, garlic peppercorns, herbs, Marigold vegetable powder and chicken stock cube; bring to the boil.  Cover partially and simmer over a low heat for 45 -60 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into ½ inch pieces and allow to cool down and refrigerate.

Return the bones to the pot. Simmer for about 1 hour.  Strain the broth into another pot. Remove and dispose of the bones.  Liquidize the remainder of the vegetables in the broth with a hand blender, return to hob for approx. 30 mins until the liquid reduces.

At this stage I normally keep the amount of soup I want for now and store the rest in the fridge for the next 2 days.

In a saucepan of boiling salted water, cook the noodles as per pack instructions; drain and cook under running water. Add the noodles, chicken pieces and parsley to the pot and bring to a simmer. Ladle the soup into bowls and service hot. 

The vitamins and minerals vegetables provide are important in your daily diet, and especially when you’re fighting a cold. Celery and carrots are the two staple vegetables in most chicken noodle soups. Both veggies provide your body with calcium, magnesium, phosphorus and potassium. Celery is a great source of vitamin K, which is important for bone health. Carrots are high in vitamin A, which helps promote good vision and healthy skin and teeth. 

Tips

If you have the flu, adding a bit of fresh or ground ginger to your soup can help settle your stomach and relieve nausea.