I spent the majority of 2016 sick to my stomach. Literally. This recipe was my saving grace. While there are several ways to make a great chicken noodle soup this recipe particularly works well for a bad stomach day as it’s easier to digest than most broths because you’re not cooking it in fat. It’s also so easy to cook that it won’t be an inconvenience to make whilst sick. Whether you’re having stomach issues because of a flare up or the flu my mom taught me this chicken noodle soup recipe and it is sure to help rehydrate and regenerate you.
2lb boneless, skinless chicken thighs
2 stalks celery (rough chop)
A small bag of baby carrots (chopped into small pieces)
5 Garlic cloves (halved)
2 potatoes (peeled, cut in small pieces)
8 litres of water
250 grams small shaped pasta (I like Misko Brand Stars pasta!)
Generous amount of salt
Method:
For the Broth:
- Add chicken, vegetables, water and salt to a pot and and put on high to boil
- Once boiling lower heat to medium low. Cover and cook for 1hr
Chicken Noodle soup:
- Remove chicken and celery from the pot. Discard the celery
- Cut/shred the chicken. Return the chicken to the pot
- Bring to a boil and add small shaped pasta. Cook to time on pasta package and serve!
Optional- add a capful of apple cider vinegar and some sriracha sauce to your bowl of soup for flavour
