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Autumn Cosy Vegetable Chicken Noodle Soup 

Autumn Cosy Vegetable Chicken Noodle Soup – A simple, earthy and delicious soup packed with seasonal vegetables and noodles.

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Autumn Cosy Vegetable Chicken Noodle Soup 

This Vegetable Chicken Noodle Soup is packed full of deliciously healthy things (Hi veggies) and it happens to be a cold fighting meal too. I added loads of fresh ginger to make it extra perfect for fighting colds.

I regularly make a big batch of this soup and just let it simmer on the stove. It’s the perfect soup to just have on hand for when people get hungry. I’m thinking..school holidays. You can serve it with toasted sourdough because that always works or just some crackers.

I tend to keep the noodles separate and add them to the bowls, before ladelling over the soup. I then add any extra noodles on top if I or anyone else wants more..which they always do. That is why I went overboard in the pic above. If you serve it this way, the noodles won’t die in the soup and become super soggy.  

Another great thing about this recipe is that you can use whatever vegetables you have on hand – and really load it up as much as you like. If you do add potatoes or pumpkin/squash, you will need to simmer the soup for an additional 10 minutes. Other things to note about this recipe:

  1. Undercook the noodles as they will continue to cook in the bowl when you ladle over the hot soup.
  2. Use any noodles of your choice.
  3. I am a little bit obsessed with my microplane.  Yes it is expensive but others with plastic handles just seem to snap and fall apart. I think the best way to make sure you are getting a decent one is to see it in person in somewhere like TK Maxx or John Lewis. It is a handy thing to have in the kitchen for mincing garlic and ginger straight into the pot. I really don’t like garlic crushers and have wasted a lot of money on trying to find a decent one..in my opinion they don’t work as effectively as a microplane. 
  4. Make it as spicy or mild as you want. 

This soup is super similar to my Healing Turmeric and Ginger Chicken Noodle Soup that I made for this post about post partum healing.

I hope you make this soup. It’s just one of those recipes that is easy to make and satisfying too. It is like a great big hug for your insides, which is perfect for the Autumn winds.

Autumn Cosy Vegetable Chicken Noodle Soup

Autumn Cosy Vegetable Chicken Noodle Soup - A simple, earthy and delicious soup packed with seasonal vegetables and noodles.

Course Lunch
Cuisine English
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 tbsp Olive Oil
  • 1 Onion diced
  • 4 cloves Garlic finely sliced or crushed/microplaned
  • 1 inch Ginger grated
  • 1 small Leek sliced
  • 2 Celery sticks sliced
  • 4 Carrots chopped
  • Salt and Pepper
  • 1.25 litres Chicken Stock
  • 2 sprigs Thyme
  • 4 small Chicken Thighs skinless
  • Small Bunch Rainbow Chard or Kale chopped
  • 1 Lemon zest and juice of
  • Pinch Red Chilli Flakes
  • 225 grams Noodles of choice I used wholewheat egg noodles

Instructions

  1. Add oil to a large pot over medium heat. Add the olive oil. Once hot add the onion. Allow to cook for 5 - 7 minutes.

  2. Bring a large pot of salted water to a boil. Boil the egg noodles according to package directions minus 2 minutes. Drain, drizzle over some olive oil and set aside

  3. Add the garlic and ginger and cook for a further minute. Then add the carrots, leeks and celery. Season and continue cooking 3-5 minutes.

  4. Pour in the chicken stock. Add the thyme and chicken thighs. Cover the pot and simmer for 25-30 minutes or until the chicken is cooked.

  5. Remove the chicken and shred, ensuring you remove the bones. Add the rainbow chard, lemon juice and lemon zest and chilli flakes. Cook for a further 6-7 minutes. Taste and adjust seasoning if required.

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