Chicken Noodle Soup
Happy belated Easter to you all, I hope you enjoyed the break and didn't indulge in too much chocolate. I spent the majority of Easter in bed with a horrible flu bug that came out of nowhere. I'm feeling a little better today, but not up to doing a huge amount other than some admin and other bits and pieces.
I think being ill is quite a reflective time, let's face it there is not a huge amount to do other than lie in bed and have a good think. I made some Easter resolutions, drink more water, exercise more, take more preventative measures against illness - that kind of thing.
Anyway, spurred on by new found interest in my health and well-being, I decided to make some Chicken Noodle Soup for lunch. This recipe is super healthy and incredibly quick and easy to make. I snapped a few photographs to share with you - I hope you like them.
Serves: 2
Time: 15 minutes
Ingredients
Pour 1 pint of boiling water into a medium sized pan, add 1/2 stock cube and give it a good stir with a fork. Then add the noodles. Bring to the boil and then turn down the heat to medium. Add the chicken to the noodles and let them simmer together for 4-5 minutes.
Next add the pepper and peas. Let them cook for about 2 minutes, maybe just a little less. Then add the spinach, ginger and spring onions and a sprinkle of black pepper.
Pour into a bowl, or use a ladle and finally add the coriander and chilli flakes. You can use whatever vegetables you have in the fridge - that is the beauty of this soup, it is so adaptable.
If you've got this flu bug too, I definitely recommend this soup - the ginger is full of Vitamin C, Magnesium and Potassium. The chicken gives you protein, the noodles give slow release carbs and the chilli flakes give you a great big wake up.
This soup does it for me but what do you like to eat when you're under the weather?
If anyone has any tips for great nourishing meals, please leave a comment below to share them.
Time: 15 minutes
Ingredients
- One portion of dried wholewheat noodles
- 1 chicken breast, cooked and shredded
- 1 pint boiled water
- Half a red pepper, finely sliced
- Large handful peas (I like Birds Eye best as they are always really tender and sweet)
- Large handful of spinach
- 2 spring onions, chopped
- Thumb sized piece of ginger, finely sliced or grated
- Black pepper
- Chicken stock cube (1/2)
- Small handful of coriander, chopped
- 1/2 tsp Chilli flakes
Pour 1 pint of boiling water into a medium sized pan, add 1/2 stock cube and give it a good stir with a fork. Then add the noodles. Bring to the boil and then turn down the heat to medium. Add the chicken to the noodles and let them simmer together for 4-5 minutes.
Next add the pepper and peas. Let them cook for about 2 minutes, maybe just a little less. Then add the spinach, ginger and spring onions and a sprinkle of black pepper.
Pour into a bowl, or use a ladle and finally add the coriander and chilli flakes. You can use whatever vegetables you have in the fridge - that is the beauty of this soup, it is so adaptable.
If you've got this flu bug too, I definitely recommend this soup - the ginger is full of Vitamin C, Magnesium and Potassium. The chicken gives you protein, the noodles give slow release carbs and the chilli flakes give you a great big wake up.
This soup does it for me but what do you like to eat when you're under the weather?
If anyone has any tips for great nourishing meals, please leave a comment below to share them.
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