Gluten Free Chicken Noodle Soup


With what's been going on in the world, I thought it would be great to share a chicken noodle soup for when you or your loved ones fall ill. This soup is known to be great as it is nutritious and filled with vitamins that can help boost your immunity. What makes this soup extra special is that I added turmeric to it with pepper. Turmeric is very well known for its immunity supporting properties as it contains curcumin. It’s a strong antioxidant and has anti-inflammatory, antibacterial and anti-fungal properties. While the piperine found in black pepper helps enhance the benefits of curcumin even further, it does contain anti-inflammatory properties but its most significant benefit could be its ability to increase the absorption of curcumin.




The recipe also contains easy to chew soft noodles called Yaki Be-fun which I love! My partners from this recipe KENMIN have sent over easy to cook Yaki Be-fun noodles which are already flavoured and fast to make, only requiring 3 minutes in boiling water. I cut the noodles into small pieces to help make it easy to collect with the soup spoon.





The veggies used are very well known to support immunity such as onions, celery and carrots, as well as the health properties in herbs. Chicken provides the necessary protein for your diet and thus making this a complete nutritious meal.





When chopping the veggies, I made sure to keep the scraps from my celery and carrot peels to use it in the chicken broth. Yes, in this recipe, we will be making home made chicken broth and it is so simple!






Ingredients


Chicken Broth

1 full chicken cut into pieces

2 carrot skin peels

1 large white onion, largely cubed with skin

2-3 celery scraps

a few basil leaves

1 sprig of rosemary

4 sprigs of thyme

5 basil leaves

2 sage leaves

1 1/2 teaspoons of turmeric

1 teaspoon of salt

1 teaspoon full black pepper seeds



Soup

Chicken Broth used above

1 full shredded chicken

2 chopped and pealed carrots

3 chopped medium celery sticks

1 pack KENMEN Yaki Be-fun Noodles



Directions


  1. To make the broth add your herbs and vegetable scraps and onion to a pot and mix them together well.

  2. Add the chicken pieces to the pot and continue to mix

  3. Add your turmeric, pepper and salt

  4. Add 10 metric cups of water and let that boil for at least 1 hour

  5. After 1 hour, remove your chicken into a bowl and your veggies and herbs into another bowl. You can discard the veggies but you will need to remove the skin off the chicken and then shred it into small pieces to use.

  6. To remove any remaining ingredients from your broth, pour it into a clean bowl using a sieve and add a cheese cloth to the sieve to remove excess fat that is floating at the top of your soup. If the fat doesn't bother you, you can skip using the cheese cloth.

  7. Pour the broth back into your cooking pot and you can scoop out any more fat from the top using a spoon.

  8. Turn the heat back on and add your chopped carrots and celery. Let that boil until soft and then add your shredded chicken

  9. While your veggies and chicken are heating, you can make your noodles. It's so easy! boil water in a pan and then add the packet of noodles for 3 minutes. Drain the water and then using kitchen scissors, cut the noodles into small pieces to make it easy to pick up with a soup spoon.

  10. Add the cooked noodles to the soup and there you have it, a delicious and nutritious chicken noodle soup.


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©2019 by Coeliac Journal | Raghda AlHinai