I might be the only person I know that actually makes their own soup when they’re ill. I do get bored if I have to rest up, so doing a bit of cooking in the middle of the day is a welcome mindless activity.
Also, I’ve been using Canva lately to make blog graphics – please let me know what you think!! It might be my new favourite thing, it’s so easy to use!!
Anyway onto the goods. You can use any vegetables in this but I like to have something green (feels extra healing) like cabbage or pak choi, some left over chicken is essential and I like to throw in an egg for extra protein. Sup up and rest.
Healing and Tasty Chicken Noodle Soup
- Leftover chicken chopped into small pieces
- A nest of medium egg noodles (or any noodles work really)
- Handful chestnut mushrooms
- 1 large spring onion
- 1/4 fresh cabbage
- 1 egg
- Pint chicken stock
- 1 tsp fish sauce
- 2 tsp soy sauce
- Sesame and rapeseed oil, for frying
Beat the egg and fry in the rapeseed oil into a thin omelette in a large frying pan. Set to one side. Chop up the spring onion, slice the mushrooms thinly and shred the cabbage.
In a large saucepan, cook the mushrooms through in a little of the sesame oil. Next, add the spring onion and the cabbage and then pour in the chicken stock. Bring to the boil and add the noodles. Cook for 4-5 minutes or until the noodles are cooked through. Add the fish sauce and the soy sauce.
Finally, chop up the omelette into fine ribbons and add to the soup right at the end. Serve piping hot!