gut healing chicken noodle soup

This soup is simple but so delicious and super easy to make, plus a nutritional feast for the gut. Perfect comfort food for these uncertain days!

Warming and gingery with a hint of spice, for me this is the best kind of comfort food and its so brilliant for helping to heal and protect the gut, strengthen the immune system and give a boost to skin and hair.

Bone broth is one of the most healing foods and is so easy to make. I usually chuck a chicken carcass (raw or roasted) into the slow cooker and cover with water, half a lemon, some sea salt and any vegetable scraps and let it do its thing over night. Its then really easy to strain off the juice and either use it or freeze it for recipes like this one!

Ingredients for the soup  (serves 4)

4 free range chicken breasts 

1.5 litres of chicken bone broth 

3 garlic cloves peeled and finely chopped 

1 thumb size piece of raw ginger, peeled and finely chopped

1 red onion, finely chopped 

2 tsp coconut oil plus 1 tsp extra to cook the mushrooms

2 tsp miso paste (I used clearsprings) 

1 punnet of mushrooms (I used shitake, but any work well) fried until soft in 1 tsp coconut oil

Sweet corn, either from a tin or cut fresh off the cob 

2 large handfuls baby spinach 

1 handful of fresh coriander or basil 

lime juice, chilli flakes and tamari to taste 

Large handful of buckwheat/rice noodles

If you have a slow cooker, you can cook the chicken breasts in half of the stock for 2-3 hours on high. This method is great as it makes the chicken pull apart and keeps it really tender. You can also cook the chicken in advance and then add it to the soup when you are ready to cook it. Simply follow the steps below, adding the chicken at the end.

Alternatively, sweat the onion in the coconut oil for 5 minutes until soft, then add the ginger, garlic and chicken (unless cooking separately, see above) and simmer for 20 – 25 minutes until the chicken is tender.

Remove the chicken and pull into smaller pieces, then return to the stock with the mushrooms, corn, miso and noodles. Simmer for 4 minutes or until the noodles are soft.

Squeeze in the lime juice and add a dash of tamari and chilli flakes to taste.

Serve on its own or with some roasted cashew nuts for a little extra crunch.